Spicy Korean-Style Cold Noodles with Sesame and Cucumber

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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.

Chilled chewy noodles tossed in a spicy gochujang sauce with crisp cucumber and toasted sesame seeds, perfect for hot summer days. This Korean-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs buckwheat noodles (naengmyeon or soba), cucumber, julienned, 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

8 oz buckwheat noodles (naengmyeon or soba)
1 medium (about 6 oz) cucumber, julienned
2 stalks green onion, thinly sliced
1 clove garlic, minced
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp sugar
1 tbsp toasted sesame seeds
as needed ice cubes
4 cups water

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Instructions

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.
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.
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.
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.
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.