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When the sweltering heat has stolen your appetite, coax it back with the chilly goodness of Korean chicken noodle soup! Count on the piquant burst of flavor from the vinegar and mustard to revive your taste buds this summer. Your new summer go-to, make sure to top with fresh vegetables for a rejuvenating finish!
Serves: 2 | Total Cooking Time: 1 hour 30 minutes
Ingredients
Sauce
Garnish
2 Cornish Hens, washed
5 Garlic Cloves
1 Onion
2 Big Green Onions, cut into 3 inches
17 cups Water
⅓ cup Rice Vinegar
3 tbsp Sugar
1 ½ Soy Sauce
3 tbsp Salt
2 serving Rice Noodles (or any preferred noodles)
4 oz White Onion, sliced
4 oz Red Onion, sliced
1 ½ oz Carrot, julienned
2 ½ oz Cucumber, thinly sliced
6 tbsp Sugar
8 tbsp Rice Vinegar
2 tbsp Soy Sauce
2 tbsp Mustard Paste
2 tbsp Garlic, minced
6 oz Radish
2 oz Cucumber, julienned
Black Sesame
Korean Spicy Chili Peppers, sliced
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