Cold Soy Milk Noodles
Kongguksu
Prep: 10 min | Cook: 5 min | Total: 15 min | Serves: 2
Ingredients
- 7 oz Somyeon (thin wheat noodles)
- 3 cups Unsweetened soy milk
- ½ teaspoon Salt
- 1 tablespoon Sesame seeds (toasted)
- ½ medium Cucumber (julienned)
- 1 cup Ice cubes
Instructions
- Chill the unsweetened soy milk in the refrigerator until very cold. For an even creamier broth, blend the soy milk with 1 tablespoon toasted sesame seeds and ½ teaspoon salt until smooth.
- Bring a large pot of water to a boil. Cook the somyeon noodles for 2-3 minutes until tender. Drain and rinse very thoroughly under cold water until the noodles are completely cold.
- Julienne the cucumber into thin matchstick strips. These will go on top as a fresh garnish.
- Place the cold noodles in serving bowls. Pour the chilled soy milk broth over the noodles. Add a few ice cubes to keep it ice-cold. Top with julienned cucumber and a sprinkle of sesame seeds. Serve immediately.
From K-Kitchen — koreanhomecook.com