Cold Soymilk Noodles with Chili Crisp Recipe

 

Cold Soymilk Noodles with Chili Crisp Recipe

Cold Soymilk Noodles with Chili Crisp is a cooling and tongue-tingling experience that brings together the smoothness of soy milk and the spiciness of chili crisp. This results in a harmonious mix of smooth, nutty, and spicy flavors. Rather than becoming mushy, the noodles retain their chewy texture, while the cold soup wraps each noodle into a smooth blanket that can both comfort and thrill your senses, more so on a sunny day. This is because the garlic, ginger, and scallion flavors present in the noodle soup are a journey for your taste buds.

Photo Credit: Travis Rainey

 

"I love this recipe because it’s a no-cook wonder that also manages to feel celebratory. It has all the right flavors: sweet from the soy milk, salty from the instant ramen, and spicy from the chili crisp—all happening simultaneously! It’s also reminiscent of those summer afternoons when you want a satisfying meal, but you don’t want to spend all day preparing it."

Cooking time: 10 minutes, primarily prep

Overall time required: 15

Serves: 4

Difficulty: Easy

Ingredients

·       300g fresh wheat noodles or thin egg noodles

·       2 cups of unsweetened soy milk (approximately 480ml)

·       2 tablespoons smooth peanut butter (for added creaminess)

·       1 1/2 tablespoons chili crisp (to taste)

·       1 teaspoon soy sauce

·       ½ tsp Light Sesame Oil

·       1 teaspoon rice vinegar

·       1 clove garlic, finely minced

·       ½-inch piece of ginger, grated

·       2 green onions, thinly sliced (white and green parts separated)

·       1 small carrot, julienne

·       ½ cup sliced cucumber, seeded

·       ¼ cup chopped cilantro leaves

·       1 tablespoon toasted sesame seeds

·       Salt & freshly ground black pepper to taste

Tools

·       Large pot for boiling noodles

·       Fine-mesh strainer or colander

·       A large bowl of ice water

·       Small saucepan

·       Whisk

·       Mixing Bowl

·       Kitchen knife and cutting board

·       Measuring Spoons and Cups

Instructions

Step 1

Put a big pot of water on to boil. Add a pinch of salt and throw in the noodles. Cook them until they are al dente, which will take only 2 to 3 minutes for fresh wheat noodles. It will take a minute or two longer for dried ones.

Step 2

 While cooking noodles, prepare an ice-water bath in a big bowl. Once noodles are done, remove them in a colander and immediately submerge them in ice water. This is what prevents noodles from continuing to cook, making them retain a delightful chew. Allow them to rest in ice water for a minute, then gently agitate them to make sure they're well chilled. Remove them, then set aside.

Step 3

Meanwhile, prepare your soy-milk sauce. In a small saucepan on very low heat, whisk together your soy milk, peanut butter if using, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger. Continue whisking until your desired texture of slightly thickened and well-smoothed is reached—this will take around 2 to 3 minutes. Don’t let it boil; it may curdle the soy milk. When the sauce turns glossy, take it off the heat and stir in your chili crisp.

Step 4

Put the refrigerated noodles in a large bowl. Pour the warm chili-crisp soy sauce over them and toss them gently. The noodles should be coated well with soy sauce, and the warmth from the sauce should warm them slightly, while they remain cool overall.

Step 5

Add the julienne carrot, cucumber sticks, and the white part of the green onions. Toss again only to make sure the veggies are evenly distributed.

Step 6

Distribute the noodles among four bowls.

Sprinkle each bowl with chopped green onions, chopped cilantro, sesame seeds, and black pepper.

Serve the dish hot, allowing individuals to add chili crisp if desired.

Approximate Macros Per Serving (Based On 4 Servings)

v  Calories: approximately 420

v  Protein: 12g

v  Fat: 15g (Primarily from peanut butter and sesame oil.)

v  Carbohydrates:

v  Fibre: 4

v  Sugar: 5g

v  Sodium: 650

What to serve with this

Cold noodles are best served as an accompaniment to a grilled tofu dish, steamed dumplings, or a simple cucumber salad on a warm day, or as a supplemental entree on its own. The cool, rich noodles are a great contrast to the grilled vegetables, and the contrast provided by a glass of chilled jasmine tea or a cold beer is just what the palate requires.

Tips & Variations

·       To achieve a better texture, you could replace half a cup of soy milk with coconut milk.

·       If you are gluten-free, use rice noodles or wheat noodles.

·       A protein kick-start can be added with shredded rotisserie chicken, edamame, and/or marinated tempeh

·       Add an extra crunchy element with fried shallots or toasted peanuts on top.

·       For vegan chili crisp, it has to be plant-based. There are many vegan chili crisp alternatives available in the market.

·       If you like a lot of heat in your dish, you can mix gochujang paste and sriracha into the sauce.

·       Alternatively, for the sauce on the noodles, if

Frequently Asked Questions

1. Can I prepare this dish in advance?

Yes—Cook the noodles and sauce separately and keep them refrigerated; mix right before eating to prevent mushy noodles.

2. How long will the leftovers last?

Store in a container with a tightly fitting lid in the fridge for up to 2 days. The sauce may thicken; dilute with a splash of cold soy milk before gently reheating.

3. Can the sodium content be cut down?

Use low-sodium soy sauce and chili crisp with lower added salt, or add more fresh herbs to achieve the desired flavor.

4. Can almond milk be a substitute for soy milk?

Absolutely, but do keep in mind it will introduce a slightly nuttier taste, which may curdle sooner if it is boiled.

5. What if I don’t have chili crisp?

A combination of 1 tbsp of chili oil with ½ tbsp of crunchy garlic or fried chilies will provide a similar texture.

6. Can I make this spicy without using chili crisp?

A bit of hot sauce, a sprinkling of cayenne, or a spoonful of gochugaru added to the sauce is what kicks it.