Aug 15, 20222 min read

Morioka Reimen Cold Noodles

Morioka reimen (reimen = cold noodles) is a traditional food in the north eastern city of Morioka, Iwate, Japan. It's based on Naengmyeon reimen from Korea. The major difference is in the ingredients used to make the noodles. Korean reimen is made from buckwheat flour, while Morioka reimen is made from wheat flour, so the color and texture of the noodles naturally differ. Korean reimen's soup is rich enough, but Morioka reimen's is even richer.You'll surely enjoy the chewy noodles with rich chilled broth and toppings including some vegetables, boiled eggs, and kimchi.

Morioka Reimen Cold Noodles

Serves: 2

Prep time: 10 minutes

Cook time: 15 minutes

Total: 25 minutes

Ingredients:

1 pack/2 servings of Todakyu Morioka Reimen - defrosted

2 eggs

1 pack - about 5 oz./140g of mugifuji pork kiriotoshi - defrosted, cut into 3cm pieces

Kimchi to your liking

1/2 cucumber - thinly sliced

3 cherry tomatoes - cut into half

1/4 apple - thinly sliced

2 ohba leaves - thinly sliced, as garnish

Tips:

Use your favorite vegetables and fruits such as lettuce, mizuna lettuce, pears, and watermelon!

Instructions:

Make boiled eggs. Put cold eggs (directly from the fridge) in boiling water for about 8 minutes. The eggs will be a little firmer than half-boiled. For half-boiled eggs, boil about 6 minutes. For hard-boiled eggs, boil about 10 minutes.

After boiling, take the eggs out of the water, soak in cold water, then peel the shells. Cut into half.

Cut the meat and vegetables.

Boil another pot of water and cook the pork until the color changes. Drain in a colander and let cool.
Boil one more pot of water and cook the noodles. If want the noodles to be hard, boil for 1 minute. For softer noodles, boil for 2 minutes. Drain in a colander and rinse in cold water. Wash in cold water. Be careful not to burn yourself.