Thin noodles - Wang - 453g

Wang thin noodles are Korean somyeon-type noodles, similar to Japanese somen. Made from wheat flour, they are long, thin, and smooth, with a quick cooking time. Very versatile, they can be used in hot or cold dishes, particularly in traditional recipes such as Makguksu, a slightly tart cold noodle dish, or Janchi Guksu, a light festive soup.

Their supple texture and ability to absorb sauces make them an ideal base for many everyday Korean preparations.

How to use Wang somyeon noodles

Bring a large quantity of water to a boil, immerse the noodles, and cook for 3 to 4 minutes, stirring with chopsticks. Drain, then rinse thoroughly with cold water to stop the cooking process.

You can then:

• Serve them in soup, in a dashi or vegetable broth, with chopped spring onion, soy sauce, and sesame oil.
• Enjoy them cold, seasoned with soy sauce, rice vinegar, and perilla oil for a summer version.
• Incorporate them into a homemade Makguksu: add a spicy sauce with gochujang, vinegar, sugar, sliced cucumber, cabbage, and a hard-boiled egg.