Korean Cold Noodle

Ingredients:

- 2 servings of gluten-free buckwheat noodles or corn noodles

- 1/2 cup corn syrup (or maple syrup)

- 1/4 cup apple vinegar or white wine vinegar

- 1/2 tsp ginger, minced

- 1 clove garlic, minced

- 1 tsp sesame seeds

- 1 tsp gluten-free soy sauce

- 2 cups soup stock (e.g. chicken, seafood)

- salt to taste

Toppings:

- 1 cucumber, sliced

- 2 eggs, boiled

Preparation:

- Boil noodles for 5-7 minutes until al dente

- Rinse noodles in cold water and drain

- In a large bowl, combine corn syrup, vinegar, ginger, garlic, sesame seeds, soy sauce, and soup stock.

- Transfer noodles in noodle bowl, add soup mix and garnish with cucumber and egg.

Referenced from Maangchi cooking website