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Wheat noodles in soybean soup
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2011
Strands of thin wheat noodles taste great in a mild and deliciously nutty chilled soup, making an ideal dish for a hot summer’s day. The iced broth is topped with succulent strips of cucumber and wedges of tomato.
Ingredients
Method
- Soak the soya beans overnight. Rinse in cold water and then roll them between your palms to remove the skins.
- Gently toast the sesame seeds in a dry pan until they have lightly browned. Place the peeled soya beans and the sesame seeds in a food processor. Add
1 litre