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1 serving cafeteria

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Ingredients

Somen noodles : 1 bundle
(A) Gochujang : 大さじ1
(A) Sesame oil : 大さじ1
(A) Vinegar : 大さじ1
(A) Salty sauce : 大さじ1/2
(A) Honey : 大さじ1/2
(A) White sesame seeds : 大さじ1
cucumber : 1本
卵 : 1個
キムチ : お好み
納豆 : お好み
ツナ缶 : お好み
ゴマ : お好み

Time required

15minutes

Procedure

1) Get ready 00:48
Put water in a pot and boil the water.
Shred the cucumber.
Mix A to make Yangnyeom.
2) Boil somen noodles 02:19
Put somen noodles in boiling water and boil for the specified time.
Give it to a colander and rinse it with cold water.
3) ゆで卵を作る 03:07
Gently put the eggs fresh from the refrigerator in the remaining water and boil for 8 minutes.
Cool with cold water, peel and cut in half.
4) Serve 04:02
Combine 1 Yangnyeom and 2 noodles.
Place cucumber and boiled egg on top and top with your favorite.

Point

・ Slice the cucumber diagonally and then shred it.
・ When boiling somen noodles, you can use a frying pan instead of a pot.
・ Turn off the heat a little earlier than the specified time so that the residual heat does not overheat.
・ Can be turned upside down with tofu noodles.
・ When peeling a soft boiled egg, tap it like a crack, not like breaking it, and carefully peel it under running water.