Soy Milk Noodles recipe - ingredients, nutrition and when to eat it
This summer dish features cooked noodles served in a cold, creamy soy milk broth. It’s mild and smooth, making it an easy lunch on a hot day.
Noodles · 15 minutes to cook
Nutrition (per 580.5g serving): 479.4 kcal · protein 16.7g · carbohydrate 71.5g · fat 12.2g · sodium 1113.4mg
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: Chill the soy milk ahead of time so you can enjoy the dish cold with less ice.
Tips: Rinse the noodles thoroughly in cold water and drain well so the broth doesn’t get watered down.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Soy milk — 1.5 cup
- Cucumber — 0.3 pc
- Sesame seeds — 1 tsp
- Salt — 0.5 tsp
- Ice — 4 pc