This recipe comes from the Times. And what a great idea it is. Eat it.

Ingredients:

For the dressing:

• 1 cup finely chopped kimchi, plus 2 tablespoons kimchi juice
• 1 medium garlic clove, grated
• 2 teaspoons grated ginger
• 2 tablespoons brown sugar
• 1 tablespoon gochujang (Korean hot pepper paste)
• 1 tablespoon Japanese red miso
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons lime juice
• 1 teaspoon orange zest
• 1 teaspoon fish sauce
• ½ teaspoon gochugaru (Korean red pepper flakes)
• Salt

For the Noodles:

• 8 ounces flat rice noodles or soba noodles
• 1 medium cucumber, peeled, halved and sliced into half-moons (about 1 cup)
• 1 cup halved cherry tomatoes
• 3 or 4 large red radishes, sliced into thin rounds
• ½ cup scallions, slivered
• 1 serrano chile, thinly sliced (optional)
• 3 eggs, boiled for 7 minutes, cooled in ice water, peeled and halved (cook 9 minutes for a firmer yolk)
• 2 tablespoons toasted sesame seeds
• Cilantro sprigs or choppedcilantro, for garnish
• Lime wedges, for serving

Preparation:

1. Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).
2. Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.
3. Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.

DELICIOUS!!!