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Cold Soy Milk Noodles With Chili Crisp
Ingredients
2 cups
soy milk
⅓ cup
tahini
2 Tbsp.
miso
1 Tbsp.
soy sauce
2 large
eggs
8 oz.
dried somen
¼ cup
chili crisp
2 Persian cucumbers, trimmed, cut into matchsticks
Produce
White and/or black sesame seeds
Spices and Seasonings
Instructions
STEP 1
Whisk together 2 cups soy milk, ⅓ cup tahini, 2 Tbsp. miso, and 1 Tbsp. soy sauce in a large measuring glass or small bowl; set sauce aside.
STEP 2
Using a slotted spoon, lower 2 large eggs into boiling water and cook for 8 minutes. Transfer eggs to a bowl of ice water to cool, then peel and halve.
STEP 3
Add 8 oz. dried noodles to boiling water and cook according to package directions. Drain and transfer to ice water to cool.
STEP 4
Drain noodles, then return to an empty bowl. Add reserved sauce and toss to coat. Top with ¼ cup chili crisp, 2 Persian cucumbers cut into matchsticks, and sprinkle sesame seeds over.
Nutrition Facts
(per serving)
Calories:
450 calories
Servings:
4 servings
Carbohydrates:
45 g
Fat:
25 g
Fiber:
6 g
Protein:
20 g
Sugar:
5 g
Meal Effort
Preparation:
10 minutes
Cook:
20 minutes
Total:
30 minutes