Korean Noodle Salad

• 8 oz. pasta (linguine or vermicelli)
• 1 pkg. (8 oz.) soft, mild, boneless taegu (codfish)
• 1 pkg. bean sprouts, blanched
• 1 block kamaboko, sliced thinly
• 1 bottle Wonbok (Chinese cabbage) kimchee, drained and chopped
• 1 tray (or more as desired) Ocean Salad
• 1 packet Hondashi*
• Sesame oil

Cook and cool the pasta. Season the pasta with the Hondashi. Use 1-2 Tbsp. of sesame oil to loosen the pasta while mixing. Toss well with the remaining ingredients.

Garnish with the following as desired:
Char siu
Cilantro
Fried egg strips
Furikake
Shredded red ginger

NOTE: *Look for Hondashi, ready-to-use seasoning at most markets.