Mixed Noodles in Cold Soy Milk recipe - ingredients, nutrition and when to eat it
These noodles are tossed with creamy, nutty soy milk, thin wheat noodles, a tangy, spicy sauce, and crunchy cucumber.
These noodles are tossed with creamy, nutty soy milk, thin wheat noodles, a tangy, spicy sauce, and crunchy cucumber. They make a refreshing lunch on a hot summer day.
Noodles · 20 minutes to cook
Nutrition (per 535g serving): 464.6 kcal · protein 15.4g · carbohydrate 77g · fat 9.2g · sodium 1071.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the soy milk is thick, stir in a tablespoon or two of water so it coats the noodles well.
Tips: Rinse the noodles thoroughly in cold water for a springy, clean texture.
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Ingredients (1 serving)
- Cooked thin wheat noodles — 180 g
- Unsweetened soy milk — 200 ml
- Gochujang (Korean chili paste) — 1 Tbsp
- Cucumber — 0.5 pc
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 1 tsp
- Sesame seeds — 1 tsp
- Ice — 3 pc