Soy Milk and Sesame Noodles recipe - ingredients, nutrition and when to eat it
This summer noodle dish pairs cold soy milk with the nutty flavor of sesame. Add julienned cucumber for a crisp, mild finish that makes it a lovely lunch on a…
This summer noodle dish pairs cold soy milk with the nutty flavor of sesame. Add julienned cucumber for a crisp, mild finish that makes it a lovely lunch on a hot day.
Noodles · 15 minutes to cook
Nutrition (per 541.5g serving): 514.9 kcal · protein 18.4g · carbohydrate 73.2g · fat 14.9g · sodium 1114mg
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: Pour the soy milk broth over the noodles just before serving so they don’t get soggy.
Tips: The finer you grind the sesame seeds, the nuttier and smoother the broth will be.
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Ingredients (1 serving)
- Cooked somyeon noodles (thin wheat noodles) — 180 g
- Unsweetened soy milk — 1.5 cup
- Toasted sesame seeds — 1 Tbsp
- Cucumber — 0.3 pc
- Salt — 0.5 tsp