Korean-Style Noodles in Cool Bean Broth
MAKES: 2 main-course or 4 side-dish servings
TIME: 20 minutes, with precooked beans
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.
Salt
8 ounces udon noodles
1 cup cooked soybeans (drained canned are fine)
1/4 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 jalapeo or Thai), or hot red pepper flakes or cayenne to taste (optional)
1/2 cup sliced scallion
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. Pure 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.
