Young radish neng myun

(Serves 2 people)



  • 2 portions of neng myun noodles
  • 1 pack of neng myun stock (or you can make your own beef stock)
  • Young radish kimchi sauce
  • Cucumber
  • 1 hard boiled egg
  • chopped young radish
  • Hot English mustard and vinegar (optional)


  1. Boil the noodles for about one minute and rinse in cold water repeatedly until there is no starch left. Put it aside in the strainer to remove access water
  2. Hard boil an egg and slice into two
  3. Chop cucumbers in julienne style
  4. Chop young radish in 5 cm lengths
  5. Leave the stock in the freezer for 1 hour and then add the young radish kimchi sauce. Stock and sauce should be 3:2 ratio. Mix well
  6. Assemble by adding the noodles in a bowl then cucumber, egg, young radish kimchi on top of the noodle and pour the stock mix on top.
  7. To make it cooler, add extra ice cubes
  8. Serve it with hot English mustard and/or vinegar.






  • Sweet potato noodles –Dang myun, I use CJ brand dang myun which is easily accessible from NTUC Fairprice around Singapore
  • Chives, carrots, mushroom, onions and any other vegetables you like
  • Beef (optional) – slice thinly and sauté in garlic, pepper, and sesame oil
  • Soy sauce, garlic, oil, sugar, sesame seeds, sesame oil


  1. Serves 4 people
  2. Soak the noodles in hot water for 30 minutes
  3. Slice all the vegetables  Julienne style and add a pinch of salt and sesame oil and sauté until cooked
  4. Fry the noodles in a fry pan with garlic, oil and soy sauce and then add all the vegetables. Mix well and add more soy sauce if required
  5. Garnish with sesame seeds and serve on a plate

2 thoughts on “Noodles

  • October 23, 2011 at 8:14 am

    Hi Nicky

    I have different advice on cooking the Japchae noodle. I was told to put noodles in boiling water to soften it and rinse in tap water before use. Is this necessary?
    Or we can just simply soften noodles and drain to use? Thanks.

  • October 23, 2011 at 4:16 pm

    Hi Iris, Thanks for your feedback…I was also taught that way by my mum but after a few experiement, I realised by just soaking and then frying makes the texture of the noodle much better. If you boil and wash in cold water, the noodle tend to get soggy and too soft easily. See how you go!

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