Korean-Style Noodles in Cool Bean Broth

• 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 jalapeno or Thai), or hot red pepper flakes or cayenne to taste (optional)
• 1/2 cup sliced scallion

1. Bring a large pot of water to a boil and salt it.
2. Add the noodles and cook, stirring occasionally, until tender but not mushy, 5 to 7 minutes.
3. Drain and rinse them under cold water then put them in a bowl or pot of cold water.
4. Put the beans, nuts, sesame seeds, soy sauce, and a few grinds of black pepper in a blender with 3 cups of ice water.
5. Puree until smooth, thinning with a little more water if the broth looks to thick.
6. Taste and adjust the seasoning.
7. (You can make the broth up to a day ahead; cover tightly and refrigerate.)
8. Drain the udon noodles well and pile them up in the center of bowls.
9. Ladle the cool broth all around.
10. Garnish with cucumber and a few sesame seeds, a drizzle of sesame oil, and if you like, some chile and scallion; serve.

salt, udon noodles, soybeans, walnuts, sesame seeds, soy sauce, freshly ground black pepper, cucumber, sesame oil, fresh chile, scallion

Taken from www.cookstr.com/recipes/korean-style-noodles-in-cool-bean-broth (may not work)