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Korean-Style Noodles in Cool Bean Broth

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

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.

2 main-course or 4 side-dish servings

Cooking Time20 min

Cooking Time - Text20

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Coursemain course, snack

Dietary Considerationegg-free, kosher, lactose-free, low cholesterol, low saturated fat, peanut free, vegan, vegetarian

Equipmentblender

Mealdinner, lunch

Taste and Texturelight, nutty, savory, spiced, umami

Ingredients

  • Salt
  • 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

Instructions

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.

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.)

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.

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.

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