It’s summer. Time for cold noodle. Refrigerated, ice-cold noodle. And all it takes is 10 minutes (that includes water-boiling time).
Traditionally, the Koreans sweeten mul naeng myeon (물 냉면, “water cold noodle”) with sliced Asian pear and julienned cucumber. Asian pears are not yet in season (I don’t really know when its season is, but the tiny ones at Berkeley Bowl look too sad to slice), and when I want to cook my naeng myeon, like always, I never have what the recipe calls for, even if it’s just cucumber. So I did what everyone would.
I ignored the recipe.
- 1 bag of mul naeng myeon (물 냉면) (can be found at your local Korean market). This thing contains 2 packets of buckwheat noodle, 2 packets of cold broth, 2 packets of mustard seed, 2 packets of pepper paste (in case you just want naeng myeon without mul (water)). Just take 1 of each.
– 1/4 slightly unripe nectarine, sliced
– a few pieces of pickled cucumber (shiba zuke)
– a pot
Boil water. Cook the noodle in 1 minute, then drain under running cold water. Let cool. Slice the nectarine.
In a bowl, place the noodle, top it with pickled cucumber and nectarine. Pour the chilled broth. Add the mustard seed if you like. Put the bowl back into the fridge to make it colder.
Quench your thirst.