Cold Kimchi Noodles is a quick Korean dish combining thin wheat noodles with a savory-spicy kimchi-gochujang sauce, topped with crisp cucumber and hard-boiled eggs for a satisfying, refreshing meal ready in under 15 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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In a glass or small bowl, combine the kimchi, gochujang, corn syrup, sesame oil, oyster sauce, and vinegar.
Using kitchen shears, cut the kimchi and sauce ingredients directly in the glass until it forms a coarse, well-combined paste. Set aside.
Bring a pot of water to a boil. Add the thin wheat noodles and the eggs to cook simultaneously. Cook noodles according to package directions.
While the noodles cook, thinly julienne the cucumber for the topping.
Once cooked, drain the noodles and eggs into a colander.
Immediately rinse the noodles under cold running water to stop the cooking process and cool them down. Drain thoroughly.
Transfer the cooled noodles to a large serving bowl.
Pour the prepared kimchi sauce over the noodles.
Top with the julienned cucumber.
Peel the hard-boiled eggs, slice them in half, and add them to the bowl.
Garnish with sesame seeds and optional soy marinated onions.
Mix well and enjoy immediately.
Store sauce separately from cooked noodles in airtight containers for up to 3 days refrigerated. Toss noodles with sauce just before serving; reheat noodles gently in boiling water if preferred warm, but serve sauce cold.
Yes. The sauce keeps refrigerated for up to 3 days. Mix it fresh with noodles just before serving to maintain texture.
Thin ramen, angel hair pasta, or thin soba noodles work well. Aim for noodles that cook in 3–5 minutes.
The heat comes from gochujang and kimchi. Reduce gochujang to 1.5 tsp or use mild kimchi for less spice.
Yes, but the dish is designed to be refreshing cold. If warming, serve immediately after tossing, as noodles will soften.
It contains oyster sauce and eggs. Use vegetarian oyster sauce and omit eggs for vegan, or skip oyster sauce for vegetarian.
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