Chilled Chile Sesame Noodle

Serves 2 to 4

• 1/2 cup gochujang
• 1/2 cup white miso
• 2 ounces water
• 1 tablespoon mirin 
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons toasted sesame seeds
• 1 pound soba or ramen noodles

PREPARATION: Blend the gochujang, white miso, water, mirin, vinegar, sesame oil, soy sauce and toasted sesame seeds in a blender until smooth, then refrigerate until cool. Cook noodles until al dente, shock in an ice bath until cool and drain until there is no excess water. Add the noodles and sauce to a mixing bowl and toss gently. 

Optional: Garnish generously as desired with pickled cucumbers, watermelon radish, cilantro, toasted sesame seeds, shiso and cashews.

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