- Course: Main Course, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 40 Times
This version of a classic Korean lunch dish is high in protein and very satisfying, but it’s also light and refreshing: the perfect easy summertime meal or snack. Slivers of cucumber and a sprinkle of sesame seeds are the typical garnish, but minced fresh chiles and scallions add nice sharpness and heat.
- 8 ounces udon noodles
- 1 cup cooked soybeans (drained canned are fine)
- ¼ cup walnuts, pecans, almonds, pine nuts, or a mixture
- 2 tablespoons sesame seeds, plus more for garnish
- 2 tablespoons soy sauce
- Freshly ground black pepper
- 1 small cucumber, peeled, seeded, and thinly sliced
- Dark sesame oil, for drizzling
- Minced fresh chile (like jalapeño or Thai), or hot red pepper flakes or cayenne to taste (optional)
- ½ cup sliced scallion
1. Bring a large pot of water to a boil and salt it. Add the noodles and cook, stirring occasionally, until tender but not mushy, 5 to 7 minutes. Drain and rinse them under cold water then put them in a bowl or pot of cold water.
2. Put the beans, nuts, sesame seeds, soy sauce, and a few grinds of black pepper in a blender with 3 cups of ice water. Purée until smooth, thinning with a little more water if the broth looks to thick. Taste and adjust the seasoning. (You can make the broth up to a day ahead; cover tightly and refrigerate.)
3. Drain the udon noodles well and pile them up in the center of bowls. Ladle the cool broth all around. Garnish with cucumber and a few sesame seeds, a drizzle of sesame oil, and if you like, some chile and scallion; serve.
© 2007 Double B Publishing, Inc.
This recipe serves 4, includes 1/8 teaspoon of added salt per serving and 1/4 teaspoon of sesame oil per serving drizzled on top.