A Simple, Refreshing Korean Noodle Dish for Hot Summer Days
.
.
.
The heat has been relentless lately,
with tropical nights making it feel unbearably hot even after the sun goes down.
.
Going outside can feel exhausting in this weather,
and even a quick trip out for a meal can be uncomfortable in the intense heat and humidity.
.
Ordering takeout too often can also become expensive,
while regularly eating rich or heavily seasoned foods may not be the best choice for everyday meals.
.
During extreme heat, it’s especially important to stay hydrated, avoid overheating, and take care of ourselves.
.
So this week, why not cool down with a refreshing bowl of homemade Chicken Noodle, a Korean cold noodle dish topped with seasoned chicken and served in chilled dongchimi broth?
.
It’s simple to make at home, especially when you use ready-made Korean cold noodle broth. A perfect one-bowl meal for hot summer days. 😰
.
.
Easy Korean Chicken Noodle Recipe: A Cold Menu for Summer
.
Ingredients (Serves 3)
- About 200 g chicken breast
- 2–3 packs of Korean cold noodle broth (naengmyeon-yuksu)
- 300 g noodles
.
For the chicken seasoning
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tbsp sesame oil
- 1 tbsp oligosaccharide syrup
.
Optional ingredients for cooking the chicken
- 1 tbsp cooking wine (mirin or rice cooking wine)
- 5 whole black peppercorns
- 1 bay leaf
.
Broth used in this recipe: Dongchimi (Radish) cold noodle broth.
.
..
Instructions
.
1. Cook the chicken.
Place the chicken breast in a pot of water. Add the cooking wine, whole black peppercorns, and bay leaf if using. Bring to a boil and cook the chicken.
.
.
2. Finish cooking over low heat.
Once the chicken is partially cooked, reduce the heat to low. Use kitchen tongs to separate the chicken into two or four large pieces so the inside cooks evenly.
.
.
3. Let the chicken cool.
Once the chicken is fully cooked, transfer it to a bowl and allow it to cool slightly.
.
.
4. Cook the noodles.
Bring a fresh pot of water to a boil and add the noodles.
.
.
5. Rinse the noodles in cold water.
Cook for about 8–10 minutes after the water comes to a boil, or according to the package instructions, until the noodles are fully cooked. Drain and rinse them quickly under cold running water to cool them down.
.
.
6. Season the chicken.
Shred the cooled chicken into thin strips. Add the soy sauce, salt, sesame oil, and oligosaccharide syrup, then mix well until the chicken is evenly coated.
I season the chicken a little more generously than I would for a regular side dish, so it adds plenty of flavor to the otherwise mild, chilled noodle broth.
.
.
7. Assemble the noodles.
Divide the chilled noodles among three bowls. Pour the cold dongchimi broth over the noodles, then arrange the seasoned shredded chicken on top.
Serve immediately while everything is cold and refreshing.
.
.
.
A Little Extra Inspiration
Looking for another easy way to enjoy chicken in your everyday meals?
▶ Try the Korean Chicken and King Oyster Mushroom Salad with Perilla Seed Dressing
▶ Read the full recipe on Naver Blog
A choice for a better today than yesterday.
