Kimchi Soy Milk Noodles recipe - ingredients, nutrition and when to eat it
Kimchi soy milk noodles pair thin wheat noodles and well-fermented kimchi with rich, nutty soy milk.
Kimchi soy milk noodles pair thin wheat noodles and well-fermented kimchi with rich, nutty soy milk. The cold, creamy soy milk goes well with the tangy kimchi, making this a great lunch on a hot day.
Noodles · 15 minutes to cook
Nutrition (per 483.5g serving): 414.7 kcal · protein 14.4g · carbohydrate 65.5g · fat 9.1g · sodium 665.1mg
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: Squeeze out a little of the liquid from the kimchi before adding it so the soy milk doesn’t get too sour.
Tips: Chill the soy milk and serving bowls ahead of time so the ice melts more slowly and the noodles stay cool to the last bite.
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Ingredients (1 serving)
- Cooked thin wheat noodles — 180 g
- Unsweetened soy milk — 1 cup
- Well-fermented kimchi — 40 g
- Cucumber — 30 g
- Sesame seeds — 1 tsp
- Salt — 0.5 g
- Ice — 3 pc