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Soy Milk Acorn Noodles ( serves 4 )

  • 2 Cups Dried Soy Beans (1/2 cup per person) soaked for at least 8 hours
  • 1 Cup Cashew Nuts soaked for at least 8 hours
  • Water (for blending) 
  • Salt 
  • Acorn Noodles
  • 1 Cucumber, thin julienne (about 1 cup)
  • Optional: Sesame seeds for garnish

 

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I like to soak the soy beans and nuts before going to bed so it will be ready to use in the morning. Boil the soybeans for about 15 minutes to soften the skin. Strain and rinse. Repeat several times until most of the skins come apart. Put the beans and nuts into a blender. I recommend a vita-mix because you want to grind them to get as silky as possible. But if you don't have one, any blender will do. It's roughly 3 cups of water for 1 cup of soaked soy beans but you can adjust according to your taste. Add salt and blend. Be easy on the salt. Hard to turn it around once it gets salty. Pour the milk through a 'nut milk bag.' A nut milk bag is a fine mesh bag that will separate the milk and okara for a more smooth texture. Don't throw away the okara. I use them for kimchee okara soup.

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Pour milk in a glass jar. You can serve immediately with ice or you can keep it in the fridge and use right before serving. You can use white noodles but I used homemade acorn noodles. Boil noodles. Rinse with cold water. Pour soy milk and garnish with cucumber. Top with sesame seeds. Perfect to eat on a hot summer day.

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