Pasta

Naengmyeon (cold buckwheat noodles)

Name: Naengmyeon (cold buckwheat noodles)
Total time: 40 min
Yield: serves 4
Ingredients: 360 g Nouilles de sarrasin; 1 l Stock; 2 tbsp Soy sauce; 2 tbsp Vinegar; 1 Cucumber; 1 Poire asiatique; 2 Egg; 1 tbsp Sesame seeds

Preparation time: 40 min
Servings: serves 4

Ingredients

serves 4

Nouilles de sarrasin — to buy360 g
Stock — to buy1 l
Soy sauce — to buy2 tbsp
Vinegar — to buy2 tbsp
Cucumber — to buy1
Poire asiatique — to buy1
Egg — to buy2
Sesame seeds — to buy1 tbsp

Preparation

Make the broth by simmering the beef broth with soy sauce, vinegar and sugar, then chill it completely in the fridge.
Bring a large pot of salted water to the boil and cook the buckwheat noodles for 3 to 4 minutes.
Drain the noodles and immediately rinse them under cold water, rubbing them, to remove the starch and firm them up.
Divide the noodles among four deep bowls.
Pour the ice-cold broth over the noodles, until they are covered.
Add sliced cucumber, thin slices of Asian pear and half a poached egg to each bowl.
Scatter with sesame seeds and sliced spring onion.
Serve immediately, very cold, with vinegar and mustard on the side.