Summer Chilled Cucumber Noodles recipe - ingredients, nutrition and when to eat it
Thin wheat noodles are served in a chilled, tangy cucumber broth for a refreshing summer meal.
Thin wheat noodles are served in a chilled, tangy cucumber broth for a refreshing summer meal. Crunchy cucumber and bright vinegar make it a light choice for lunch or dinner on a hot day.
Soups & stews · 20 minutes to cook
Nutrition (per 679.5g serving): 275.5 kcal · protein 8.9g · carbohydrate 53.7g · fat 2.3g · sodium 725.4mg
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: Make the broth ahead and chill it in the refrigerator so it stays refreshingly cold when you add the noodles.
Tips: Slice the cucumber just before serving to keep it crisp.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Cucumber — 0.5 pc
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cold water — 1.3 cup
- Ice — 0.5 cup