Spicy Korean-Style Cold Noodles with Sesame and Cucumber

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chilled chewy noodles tossed in a spicy gochujang sauce with crisp cucumber and toasted sesame seeds, perfect for hot summer days. This korean-inspired noodles (vegetarian) ready in about 25 minutes pairs buckwheat noodles (naengmyeon or soba), medium (about 6 oz) cucumber, julienned, stalks green onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 10 min Serves 3 Korean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups water to a rolling boil in a large pot. Add 8 oz buckwheat noodles and cook according to package instructions (about 4-5 minutes) until chewy but tender. Drain and immediately rinse under cold running water to stop cooking.
  2. Step 2: Fill a large bowl with ice cubes and cold water. Submerge the cooked noodles in the ice water for 3 minutes to chill and firm up the texture. Drain well.
  3. Step 3: In a small bowl, combine 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp sugar, and 1 minced garlic clove. Whisk until smooth and glossy.
  4. Step 4: Place the chilled noodles in a mixing bowl. Add 1 medium julienned cucumber and 2 thinly sliced green onions. Pour the spicy sauce over and toss gently to coat evenly.
  5. Step 5: Transfer to serving bowls and sprinkle 1 tbsp toasted sesame seeds on top. Serve immediately for a refreshing and spicy summer noodle dish.

Frequently asked questions

How long does Spicy Korean-Style Cold Noodles with Sesame and Cucumber take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Korean-Style Cold Noodles with Sesame and Cucumber?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic, minced from drying out.

Can I substitute ingredients in Spicy Korean-Style Cold Noodles with Sesame and Cucumber?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Korean-Style Cold Noodles with Sesame and Cucumber for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Korean-Style Cold Noodles with Sesame and Cucumber vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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