Spicy Korean Cold Noodle Bowl with Sesame and Cucumber

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chewy cold noodles tossed in a fiery gochujang sauce with fresh cucumber and toasted sesame seeds, offering a cool yet spicy summer dish. This Korean-inspired pasta recipe, ready in about 20 minutes, pairs naengmyeon noodles or buckwheat noodles, cucumber, julienned, scallions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 5 min Serves 2 Korean cuisine 450 cal/serving

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Ingredients

8 oz naengmyeon noodles or buckwheat noodles
1 medium cucumber, julienned
2 scallions, thinly sliced
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sugar
1 tbsp sesame oil
1 clove garlic, minced
1 tbsp toasted sesame seeds
2 hard-boiled egg, halved
2 cups, for cooking noodles water
1 cup ice cubes

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Instructions

Step 1: Bring 2 cups water to a boil in a medium pot. Add 8 ounces naengmyeon or buckwheat noodles and cook for 3-4 minutes until just tender. Drain and immediately rinse under cold running water to stop cooking.
Step 2: Prepare an ice bath with 1 cup ice cubes and cold water. Transfer rinsed noodles into the ice bath and let cool for 2 minutes, then drain thoroughly.
Step 3: In a small bowl, whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 tablespoon sesame oil, and 1 minced garlic clove until smooth.
Step 4: Toss the cooled noodles with the spicy sauce until evenly coated. Add 1 medium julienned cucumber and 2 thinly sliced scallions, mixing gently.
Step 5: Divide noodles into bowls, garnish with 2 halved hard-boiled eggs and 1 tablespoon toasted sesame seeds. Serve immediately chilled for a refreshing kick.