Cold Buckwheat Noodles with Kimchi and Eggs
Ingredients
- 12 oz. Korean buckwheat noodles
- 1 12-oz. jar napa kimchi
- 2 tablespoons (or more) rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon (or more) sugar
- Kosher salt
- 2 large eggs, hardboiled, quartered
- ½ hot house cucumber, julienned
- 4 scallions, thinly sliced
- ½ cup thinly sliced toasted laver or nori sheets
- 2 tablespoons toasted sesame seeds
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