Chilled Soy Milk Cucumber Noodles recipe - ingredients, nutrition and when to eat it
This summer noodle dish combines thin wheat noodles and crisp cucumber matchsticks in a cold, savory soy milk broth.
This summer noodle dish combines thin wheat noodles and crisp cucumber matchsticks in a cold, savory soy milk broth. Mild and creamy, it's just right for a light meal on a hot day.
Noodles · 15 minutes to cook
Nutrition (per 584.3g serving): 488.5 kcal · protein 17.5g · carbohydrate 73.5g · fat 12.2g · sodium 712.2mg
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: Use unsweetened soy milk to keep the flavor clean and mild.
Tips: Rinse the noodles thoroughly in cold water so they don't stick together and the broth stays clear.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Soy milk — 300 ml
- Cucumber — 0.5 pc
- Salt — 0.3 tsp
- Toasted sesame seeds — 1 tsp