Snacks

Spicy Cold Kimchi Noodles

Water, 1-1/4 cup	10 fl.oz
Gochujang, hot pepper paste, 5 tbsp.	4.5 oz
Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound, 2-1/2 tbsp.	1.5 oz
MINOR'S® Shrimp Base 6x1 lb., 2-1/2 tbsp.	1.5 oz
Long green onion, 5 tbsp.	1.25 oz
Soy sauce, 2-1/2 tbsp.	1.25 fl.oz
Granulated sugar, 2-1/2 tbsp.	1.25 oz
Oil, sesame, salad or cooking, 2-1/2 tbsp.	1.25 fl.oz
Red wine vinegar, 2-1/2 tbsp.	1.25 fl.oz
Honey, liquid, 2-1/2 tbsp.	1 fl.oz
Ginger, minced, minced, 2-1/2 tbsp.	1 oz
Water, 5 cups	40 fl.oz
Noodles, japanese, soba, dry, cooked, 20 cups	40 oz
Cucumber, thin sliced, 2-1/2 cups	16 oz
Egg, whole, cooked, fried, 10 each	17 oz
Table salt, to taste	2 g

Combine water, gochujang, Roasted Garlic Flavor Concentrate, Shrimp Base, green onions, soy sauce, sugar, sesame oil, rice wine vinegar, honey and ginger in a food processor. Pulse until fully mixed. Set aside.
In a medium saucepot, boil water and add noodles. Cook soba noodles until tender. Drain and set aside.
In a medium bowl, combine soba noodles and reserved sauce. Toss to fully coat.
For service, plate noodles, topping with sliced cucumbers and fried egg.

Top noodles with Bonito flakes for added flavor.