Chilled Korean Buckwheat Noodles with Spicy Sesame Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Refreshing chilled buckwheat noodles tossed in a creamy, spicy sesame sauce with crunchy cucumber and toasted sesame seeds. This Korean recipe, ready in about 20 minutes, pairs buckwheat noodles (naengmyeon noodles), cucumber, toasted sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz buckwheat noodles (naengmyeon noodles)
• 1, julienned cucumber
• 2 tbsp toasted sesame seeds
• 2 tbsp mayonnaise
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 clove minced garlic
• 1 tsp sesame oil
• 1 cup ice cubes

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Instructions

1. Step 1: Bring a large pot of water to a boil. Add 8 oz buckwheat noodles and cook for 4-5 minutes until just tender. Drain and rinse under cold water to cool thoroughly.
2. Step 2: Transfer noodles to a large bowl filled with 1 cup ice cubes and cold water to chill for 5 minutes, then drain well.
3. Step 3: In a small bowl, whisk together 2 tbsp mayonnaise, 1 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 minced garlic clove, and 1 tsp sesame oil until smooth and creamy.
4. Step 4: Toss the chilled noodles with the spicy sesame sauce until evenly coated.
5. Step 5: Plate the noodles and top with 1 julienned cucumber and sprinkle with 2 tbsp toasted sesame seeds for crunch and nutty aroma.