Cucumber and Soy Milk Noodles recipe - ingredients, nutrition and when to eat it
Cucumber and soy milk noodles are a summer dish made with thin wheat noodles and shredded cucumber in chilled soy milk.
Cucumber and soy milk noodles are a summer dish made with thin wheat noodles and shredded cucumber in chilled soy milk. The creamy, mild broth pairs well with crunchy cucumber, making it a lovely lunch on a hot day.
Noodles · 20 minutes to cook
Nutrition (per 565.5g serving): 481.5 kcal · protein 16.9g · carbohydrate 71.9g · fat 12.2g · sodium 1113.9mg
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 use less ice and still enjoy it cold.
Tips: Rinse the noodles thoroughly in cold water after boiling to keep the broth from getting cloudy.
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Ingredients (1 serving)
- Unsweetened soy milk — 300 ml
- Cooked thin wheat noodles — 1 serving
- Cucumber — 0.3 pc
- Salt — 0.5 tsp
- Sesame seeds — 1 tsp
- Ice — 3 pc