Best Places for Korean Cold Noodles in Singapore

Cold Noodles is a Korean cold dish of thin pasta noodles. The chilled noodles are served in a large bowl of ice-cold clear broth, slices of cucumber, slices of Korean pear, thin, wide strips of lightly pickled radish, a boiled egg and slices of cold boiled meat. Traditionally these long noodles are eaten without cutting because they symbolize longevity and good health. But in restaurants in Singapore, for example, it is customary to ask whether noodles need to be cut before eating.

The cooking process for these noodles is quite time-consuming but exciting. To begin with, the cook has to prepare fresh vegetables. He peels the tomatoes from their skins and seeds and cuts them into small strips. The cucumbers are stripped of their peel and then they are cut in julienne strips. Finely chop the daikon and herbs. Then the meat is chopped. It is washed under running water and put to boil. The cook cuts the ready meat into thin strips. The broth is left. Next, the eggs are boiled. After boiling, they are cut into 2 or 4 pieces. The cook puts the noodles on the cooker, then rinses them and adds some oil. At the same time or later, boiled meat and vegetables, mainly diced eggplants, are fried in a pan. More often than not, the cook adds a spoonful of soy sauce and a little broth. You can also ask to add hot peppers and various spices that you like.

Serving this dish is very simple: the chef arranges the cooked noodles, meat and eggplants, fresh vegetables and pours the broth over it all. He puts half a boiled egg on the plate and sprinkles sesame seeds on it. The dish is served as soon as it becomes cold. Occasionally a few ice cubes are added. You can taste this kind of pasta in restaurants in Singapore.