Whole Food, Plant-Based Recipe Korean Cold Soy Milk Noodles

Recipe courtesy of Vivian Lee, PPMNY Culinary Empowerment Coordinator

This seasonal Korean cold noodle dish is naturally rich in protein from the simple 2-ingredient soy milk (just soybeans and water)! Top it with watermelon and cucumber slices, and garnish with black sesame seeds. Keep it extra cool with a few ice cubes.

Ingredients

  • 1 cup dried non-GMO soybeans

  • 10 cups water (5 cups to boil, 6 cups or more to blend)
  • ½ small Kirby cucumber, julienned or thinly sliced
  • 2-3 thin watermelon slices (or 1-2 cherry tomatoes, halved)
  • 2 oz thin wheat flour noodles (or Soba noodles)
  • 1-2 tsp sesame seeds
  • Salt to taste

Instructions

For the homemade soy milk

1. Wash and soak the soybeans in water overnight.
2. Drain the soybeans. You may remove the bean skin but it’s not necessary. Rinse 1-2 times until water runs clear.
3. In a large pot, cook the soybeans uncovered with 5 cups of water until boiling.
4. Reduce the heat and simmer for about 15-20 minutes or until the soybeans are fully cooked. It should be slightly crunchy.
5. Drain cooked soybeans and set aside to cool.
6. Put soybeans and 6 cups of water in a blender. Blend until smooth. Add more water if necessary for a thinner consistency. The soy milk will be on the thicker side unlike what is available at the supermarket.
7. Pour in a glass container or jar and keep it chilled in the refrigerator before serving.

For the noodles

1. Cook the noodles according to the package directions. Rinse in cold water. Add a few ice cubes to keep them cool.
2. Place the chilled noodles in a serving bowl. Pour the soy milk on top. Garnish with watermelon, cucumber, and sesame seeds. (Store remaining soy milk in the refrigerator for up to 5 days.)
3. Enjoy!

Chef's Notes

We recommend making the soy milk in advance and chilling in the refrigerator for a few hours before serving.