When summer heats up, nothing hits the spot quite like a bowl of cold soy milk noodles with chili crisp—cool, creamy, and with a spicy kick that wakes up your taste buds. These Korean-inspired noodles have quickly become our go-to for a refreshing, plant-based meal that feels both indulgent and light.
If you’re searching for a Korean-inspired cold noodle recipe with spicy chili crisp and creamy soy milk, this one’s going straight to the top of your list!
Beat the Heat with Cool, Creamy Soy Milk Noodles
We love how this recipe takes traditional cold noodles up a notch by
soaking them in chilled, velvety soy milk. It’s cooling and creamy
without being heavy—a perfect refreshing summer noodle recipe when you want something easy yet special.
Plus, using soy milk adds a smooth, nutty flavor that balances beautifully with the chili crisp.
The Magic of Chili Crisp
Chili crisp is that addictive spicy-salty crunch that’s taken kitchens
worldwide by storm. The blend of crispy shallots, garlic, and chili
flakes adds complexity and texture that turns simple noodles into a
flavor explosion.
For anyone looking for spicy chili crisp noodles with an authentic Korean twist, this recipe nails it every time.
Quick and Simple Ingredients for Maximum Flavor
One of the best things about this dish? It’s made from simple, plant-based ingredients you can find at any grocery store or Asian market.
This easy Korean cold noodle recipe comes together fast, making it a fantastic weeknight or weekend lunch option.
Tips for Perfect Noodles Every Time
Cook your noodles al dente, rinse them well under cold water to stop cooking, then chill. This keeps them springy and fresh. Don’t skip chilling the soy milk base either—it’s key to that cool, refreshing vibe.
These cold soy milk noodles with chili crisp are best served right away or within a few hours for the ultimate taste and texture.
Pro Tip!
Add cucumber ribbons or fresh scallions on top for a crunchy, fresh contrast that elevates the dish.
Eat Fresh, Eat Bold
We love enjoying these noodles as a light lunch or a starter for a Korean-inspired meal. The combination of cool creaminess with the spicy chili crisp is balanced, vibrant, and incredibly satisfying.
Whether you’re a fan of Korean cold noodle dishes or just looking for something new to try this summer, this recipe brings bold flavors and easy prep to your table.
Dive Into Spicy Creamy Bliss
Cold soy milk noodles with chili crisp are a perfect example of how simple ingredients can create something extraordinary. This Korean-inspired, refreshing summer noodle dish is a must-try for anyone who loves a little heat with their cool.
Ready to chill and thrill your taste buds? Let’s get cooking!
Ingredients
For the Soy Broth:
- 1½ cups unsweetened soy milk preferably thick and creamy
- 1 tsp white miso paste
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- Pinch of salt to taste
For the Noodles:
- 200 g 7 oz wheat, udon, or somen noodles
- Ice cubes for chilling
Toppings:
- Cucumber sticks
- Thinly sliced radishes
- Fresh sprouts mung bean or alfalfa
- Sliced spring onions
- Baby spinach leaves
- 1 soft- or hard-boiled egg halved (omit for vegan)
- Toasted sesame seeds
- Crushed peanuts or cashews
- Nori strips
- Crispy fried shallots
- Lime wedge
- Korean chili flakes gochugaru or red chili flakes
- 1 –2 tsp chili crisp adjust to taste
Instructions
Prepare the Soy Broth:
- In a bowl, whisk together soy milk, miso paste, soy sauce, sesame oil, rice vinegar, and salt until smooth. Chill in the fridge for 20 minutes or place over ice while you prepare the rest.
Cook the Noodles:
- Boil noodles according to package directions. Drain and rinse thoroughly under cold water. Optionally place noodles in an ice bath for maximum chill.
Assemble the Bowl:
- Divide noodles into two shallow bowls. Pour over chilled soy broth. Arrange toppings artfully: cucumber sticks, radishes, sprouts, baby spinach, spring onions, halved egg (if using), sesame seeds, chopped nuts, nori, and crispy shallots.
Finish with Flavor:
- Drizzle chili crisp over each bowl. Add a sprinkle of chili flakes and a squeeze of lime for brightness.
Notes
- Make it vegan by skipping the egg.
- Add silken tofu cubes for extra protein.
- Use thicker soy milk for a creamier broth.
- Can be prepped ahead and stored separately, best assembled just before serving.
Frequently Asked Questions About Cold Soy Milk Noodles with Chili Crisp
🍜 What is this dish?
This is a chilled noodle bowl inspired by Korean kongguksu, featuring a creamy soy milk and tahini broth served over somen noodles, topped with chili crisp and fresh vegetables.
🌿 What makes it Korean-inspired?
The base is inspired by traditional kongguksu, a Korean cold noodle soup made with soy milk. This version adds tahini and miso for extra depth and creaminess.
🌶️ How spicy is the chili crisp?
The chili crisp adds a moderate heat with a crunchy texture. You can adjust the amount to suit your spice tolerance.
🥒 What vegetables can I add?
Common toppings include sliced cucumbers, scallions, and sesame seeds. Feel free to add other fresh vegetables like radishes or carrots for extra crunch and flavor.
🍳 Can I add protein?
Yes! Adding a soft-boiled egg on top is traditional, but you can also include tofu, tempeh, or edamame for a plant-based protein boost.
❄️ How do I keep it cold?
After cooking, rinse the noodles under cold water to cool them down quickly. Serve the dish over ice cubes or keep it refrigerated until ready to eat.
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