Turned instant udon into a cold spicy udon (냉우동) for the hot weather — recipe in comments

Turned instant udon into a cold spicy udon (냉우동) for the hot weather — recipe in comments

It’s been way too hot lately so I didn’t want anything with hot broth, but I still had cravings for udon. I had a pack of Woobool restaurant instant udon sitting in my pantry which I bought on Amazon (thick chewy noodles, not the thin ramyeon-style ones) and figured I’d try turning it into a cold version instead of following the package instructions.

**•** Boiled the noodles as usual, then rinsed them under cold water and gave them a quick ice bath so they stay chewy and don’t get mushy **•** Made the broth with the seasoning packet but used less water than instructed, since I knew I’d be adding a bunch of ice to cool it down and didn’t want it too watered down **•** Poured the broth over the noodles and dropped a bunch of ice cubes right into the bowl to chill it instantly — no fridge time needed, just straight from stovetop to ice bath **•** Topped it with a soft-boiled egg, chopped scallions, minced garlic, and a spoonful of this spicy sauce packet (다대기) that actually comes included with the woobool restaurant instant udon package — it’s not gochujang, more like a savory-spicy seasoned chili paste made specifically for this udon, so mixing it in gives the broth a nice kick without throwing off the flavor balance 

Honestly wasn’t sure if it would work since the seasoning packet is designed for hot soup, but it turned out surprisingly good — the broth still had a nice savory depth even cold, and the noodles held up well after the ice bath. The result is basically a spicy, ice-cold udon that’s really refreshing for summer.

Anyone else experiment with turning instant noodles into cold dishes? Curious if there’s a better way to balance the seasoning packet for cold broth specifically since I felt like I was guessing on the water ratio.

submitted by /u/Koreabestudon
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