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     Title: 15-Minute Spicy & Cold Bibim Kimchi Noodles
Categories: Korean
     Yield: 4 Servings

   400 g  Somyeon (thin Korean wheat
          - noodles)
     2 tb Gochugaru
     2 tb Gochujang
     2 tb Soy sauce
     1 tb Rice vinegar
     2 tb Maple syrup
     2 tb Toasted sesame seeds;
          - plus more for garnish
     2 tb Toasted sesame oil;
          - plus more or garnish
     2 tb Green onions; chopped;
          - plus more for garnish
   1/4 c  Red onion; diced
   1/4 c  Sm Carrot; diced
     2 c  Vegan kimchi; chopped,
          - plus kimchi juice
   1/2 c  Cucumber; julienned
     1 ts Black pepper

 Preparation time: 10 minutes
 Cooking time: 5 minutes

 Spicy, refreshing and delicious kimchi noodles!

 Bring a medium pot of water to a boil. While the water is heating,
 make the sauce: stir together gochugaru, gochujang, soy sauce,
 vinegar, maple syrup, toasted sesame seeds, toasted sesame oil, green
 onions, red onion, carrot, and 1 cup of chopped kimchi in a small
 bowl. Set aside.

 Cook noodles according to package instructions (cook in boiling water
 for 3 minutes). Remove from water and rinse under cold water to stop
 them from overcooking. Drain and place in a large bowl.

 Add the sauce and stir vigorously, until the noodles are evenly and
 well-coated. Divide noodles into four servings. Top with remaining
 kimchi and julienned cucumber. Garnish with sesame seeds, scallion
 greens, a drizzle of sesame oil, and cracked black pepper.

 Recipe by Joanne Molinaro

 Recipe FROM:
 <https://thekoreanvegan.com/spicy-bibim-kimchi-noodles-recipe/>

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