Cold Buckwheat Noodles with Kimchi and Eggs

Ingredients

12 oz. Korean buckwheat noodles

12-oz. napa kimchi

2 tablespoons (or more) rice wine vinegar

1 tablespoon toasted sesame oil

1 tablespoon (or more) sugar

Kosher salt

2 large eggs, hardboiled, quartered

½ hot house cucumber, julienned

4 scallions, thinly sliced

½ cup thinly sliced toasted laver or nori sheets

2 tablespoons toasted sesame seeds

Directions

Bring a large pot of water to a boil. Add noodles and cook, stirring occasionally, until cooked through, but still slightly bouncy, about 1½ minutes. Drain and rinse under cold running water; set aside.

Drain kimchi, reserving liquid; chop kimchi. Combine kimchi, kimchi liquid, vinegar, oil, and sugar in a large bowl and mix to combine. Add noodles and toss to coat; season with salt and more vinegar or sugar, if desired.

Serve topped with egg, cucumber, scallions, laver, sesame seeds, and 2 cups crushed ice.