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Today: March 21, 2026
Today: March 21, 2026

Cold Soy Milk Noodles With Chili Crisp

Cold Soy Milk Noodles With Chili Crisp
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Nutritional Facts: Show

Nutrition Facts

Per Serving (Serves 4)

Energy476 kcal
Total lipid (fat)18 g
Fatty acids, total saturated3 g
Fatty acids, total trans0 g
Carbohydrate, by difference61 g
Fiber, total dietary6.5 g
Sugars, total including NLEA7 g
Protein19 g
Cholesterol140.5 mg
Sodium, Na667.5 mg
Calcium, Ca255 mg
Iron, Fe6 mg
Potassium, K456.5 mg
Vitamin D (D2 + D3)2 µg

Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

A refreshing, cool noodle dish perfect for summer, featuring a creamy soy milk sauce and a kick of chili crisp.

Ingredients

For the Sauce

  • 2 cups - soy milk
  • ⅓ cup - tahini
  • 2 Tbsp. - miso
  • 1 Tbsp. - soy sauce

For the Noodles

  • 2 - large eggs
  • 8 oz. - dried somen or other wheat noodles
  • ¼ cup - chili crisp
  • 2 - Persian cucumbers, trimmed, cut into matchsticks
  • for serving - white and/or black sesame seeds
  1. Step 1 In a large measuring cup or small bowl, whisk together the soy milk, tahini, miso, and soy sauce until smooth. Set aside.
  2. Step 2 Bring a medium pot of water to a rolling boil. Gently lower the eggs one by one using a slotted spoon. Cook for 8 minutes. Transfer the eggs immediately to a medium bowl filled with ice water. Cool, peel, and halve the eggs. Keep the ice water for later.
  3. Step 3 In the same boiling water, cook the noodles following the package instructions. Once done, drain and transfer the noodles to the reserved ice water bowl to cool them down.
  4. Step 4 Drain the cooled noodles and return them to an empty bowl. Pour the prepared sauce over the noodles and toss until everything is evenly coated. Serve the noodles topped with chili crisp, matchstick cucumbers, and a sprinkle of sesame seeds.

Ingredients

For the Sauce

  • 2 cups - soy milk
  • ⅓ cup - tahini
  • 2 Tbsp. - miso
  • 1 Tbsp. - soy sauce

For the Noodles

  • 2 - large eggs
  • 8 oz. - dried somen or other wheat noodles
  • ¼ cup - chili crisp
  • 2 - Persian cucumbers, trimmed, cut into matchsticks
  • for serving - white and/or black sesame seeds

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