Korean Soy Milk Noodles
by Zeng Zelin 2011
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Soak the soybeans in clean water overnight and wash them with water several times to remove the dirt
2. Put it in a pot and cook, and quickly put the cooked soybeans into cold water to soak
3. Keep scrubbing to remove the tofu skin
4. Soybeans with the skin removed to make soy milk
5. The prepared soy milk is filtered through the bean dregs and cooled thoroughly, and then put in the refrigerator for storage
6. Put the roasted sesame seeds in a food processor and break them up for later use
7. Vegetables are cleaned and set aside
8. Eggs are cooked and cut into two pieces, cucumbers and carrots are shredded, and tomatoes are cut into pieces.
9. Boil the noodles in boiling water, remove the boiled noodles and quickly put them in ice water to cool, wash off the sticky surface, add a little salt and a small amount of chicken powder to the iced soy milk, and put in two tablespoons of ground sesame seeds to be too cold Put the noodles in soy milk, put eggs and vegetable shreds on top, when you can eat it, it can be paired with kimchi
