KOREAN COLD MILK SOUP NOODLE
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KOREAN COLD MILK SOUP NOODLE

Our recipe is a refreshing take on Korean cold noodles- it is quick to whip-up, delicious and nutritious!

  • 5 min Preparation Time
  • 15 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • Part 1 Soup Base
  • 2 tbsp KNORR HAO CHI ALL IN ONE SEASONING
  • 1litre Water
  • 1 pc White onion thinly sliced
  • Part 2 Soup Base
  • 1 pc Fresh brown pear (peeled, deseed and puree to fine liquid)
  • 1 cup Soya bean milk powder
  • Garnish:
  • 1 pc Fresh brown pear (peeled, deseed and thinly sliced to strips)
  • 1 pc Cucumber (thinly sliced to strips)
  • 8 pcs Red cherry tomatoes (cut to half)
  • 4 pcs Red date (cut to half)
  • 4 pcs Ginko nut
  • 20g Daiko leaf
  • 1tbsp Toasted sesame seeds
  • 350g Noodle (blanched and soak in cold water)
  • Combine all ingredients from Part 1 soup base in a pot and bring to a boil, simmer for 5mins.
  • Cool down the mixture.
  • Add Part 2 soup base to Part 1 soup, and stir well.
  • Place the soup mix in the fridge for an hour.
  • Add noodles into the cold soup and serve.
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