I used to bring this to work for lunch during a hot summers day. Just boil the noodles, julienne some cucumber and place it in a container. Bring a small container of sesame seed and a bottle of cold soy bean milk. When I arrive my work place, the whole set goes in the fridge. During lunch, it is instant and so refreshing.
Savoury cold dish is not something I am used to. So it took me a couple of tries. I embraced it fully when I started going sugar free for all my beverages including soy bean milk.
Noodles wise, thin wheat noodle (somen) is used. I actually prefer udon or even buckwheat noodles. The texture is somewhat harder.
It actually does taste quite bland. Adding some salt or some side dishes/ banchan might help if you are not used to it.
Recently I have been making soy bean milk once a week so have ready made homemade soy bean milk in the fridge.
Ingredients
- Noodles: Buckwheat (soba) / Wheat noodles (Somen/ Udon)
- Vege topping: Cucumber and Tomatoes(optional)
- Sesame seed
- Salt to taste (optional)
- Soy Bean Milk (Recipe here)
Method
1.Boil noodles, soak it in cold water, drain and place in the middle of a bowl
2. Julienne Cucumber and place on top of the noodles
3. Pour soy bean milk
4. Sprinkle sesame seed