Korean Spicy Cold Chewy Noodles - Jjolmyeon 쫄면

 I made a popular Korean noodle dish, Jjolmyeon last weekend. This is one of my favorite dishes to order at Korean restaurants when I was in high school. So it's one of the memories of my school days. Jjolmyeon is Korean dish of cold, spicy noodles. The noodles are very chewy and spicy - chewy, bouncy textured noodles and crunchy and refreshing vegetables are perfect for me. 
In Korean the word Jjol means very chewy and myeon means noodle, in other words, Jjolmyeon means chewy noodle. It's a good texture for me because I like Korean rice cake.
If you want  a fantastic and refreshing weekend lunch like me, start making this Korean chewy noodle dish.
Let's get started!

Ingredients (for 2 people)

Sauce
4                                           mini cucumber
1/5                                        orange, cleaned, not peeled
1/8                                        onion, cleaned
1 clove                                 garlic
4-5 T                                    Korean hot pepper paste
1 1/2 pack                            truvia
2 T                                        apple cider vinegar
1 t                                         sesame seed

Garnish
1                                            mini cucumber, cleaned and julienned 
1/6                                         green  cabbage, cleaned and thinly sliced
2 C                                         Korean  bean sprout, cleaned
sesame and perilla oil to taste

2 pack                                    Korean chewy noodle, Jjolmyeon noodle

Directions
Mix cucumbers to a pulp in a food processor. Put in a sieve to drain water.
Put into the food processor the orange, onion, garlic  and mix to a pulp. 
Add stevia, vinegar, Korean hot pepper paste and the orange mixture to the drained cucumber.
Prepare the noodles. Blanch the bean sprouts.
Refresh the noodles and bean sprouts in cold water - cold water makes them  more chewy and crunchy.
Pour cucumber mixture over the cooked noodles and top with garnish.  
Drizzle with sesame and perilla oils and sesame seeds to taste.

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