Cold Soba Noodles with Vegetables and Egg

Without peeling, thinly slice cucumber on a mandolin or with a sharp knife. Lay out on paper towels and sprinkle with salt. Let rest for 15 minutes, then pat dry to remove excess water.

Meanwhile, bring a large pot of water to a boil. Salt the water then add soba noodles and cook according to package directions, about 10 minutes. Drain in a colander and rinse with cold water.

While noodles are cooking, peel carrots and grate on a box cheese grater. Trim green onions and slice bunch on an extreme diagonal.

Roughly chop kimchi to form bite sized pieces. Rinse and dry cilantro then roughly chop. Set aside grated carrots, green onion, and kimchi. Peel and chop garlic.

In a small bowl, whisk garlic, rice wine vinegar, soy sauce, chili sauce, sugar and vegetable oil until combined. Season to taste with additional salt if desired.

Heat a frying pan over medium high heat with a few tablespoons of vegetable oil to coat. Crack eggs into pan and fry sunny side up until white has set.

Meanwhile, divide soba noodles between for bowls. Top each bowl of noodles with a few tablespoons of grated carrot, some sliced cucumbers, green onion, kimchi, green onions, and a small bundle of chopped cilantro leaves.

Pour a small amount of the dressing over each bowl, top with a fried egg and serve immediately. To eat, break up egg with chop sticks and mix ingredients together.