a popular korean summer noodle in bean milk
korean bean milk noodle
ingredients:
(1) cup black beans with green kernel (seo-ri-tae)
- you can use peas or soybean as well.
(1) cup cashew nuts
- you can use any nuts of your choice - peanuts, walnuts etc., but my favorite is cashew.
(1/2) cup hulled sesame seeds
(4) cups spring water
(14) oz. wheat flour noodles (so-meyon)
water for boiling beans
salt and pepper
topping:
boiled eggs
black sesame seeds
watermelon wedges
julienned cucumber
tomato wedges
ice
direction:
1. in a large bowl, soak (1) cup beans in water overnight (min. 6 hours).
2. remove the bean skins.
3. in a large pot, add the bean kernels and cold water (about 2-3 times the amount of the kernels) and bring to a boil. turn down the heat and simmer for another 15-20 min. drain and cool.
4. while simmering the bean kernels, prepare toppings: boil eggs, cut watermelon and tomato into small wedges and julienne cucumber.
5. in a blender, add (1/4) of cooked bean kernels, (1/4) cup nuts, (1/8) cup hulled sesame seeds and (1) cup spring water and blend to smooth puree. repeat three more times until the ingredients are used up. chill in the refrigerator.
6. cook (14) oz. wheat flour noodles in boiling water per package instructions then immediately rinse in cold water and drain.
7. add noodles in a bowl, ladle chilled bean milk, add some ice and decorate with prepared toppings. add salt & pepper to your liking.
yield: 4 servings