Cold Soy Milk Noodles With Chili Crisp Recipe

Hangry waits for no one. Especially not test kitchen editor Kendra Vaculin. In Speedy Does It, she’s sharing whoa-worthy dinners you can get on the table like *snaps fingers* that.

In hot weather, nothing satisfies like ice-cold kongguksu, a Korean soy milk noodle soup. This version is more saucy than brothy thanks to the inclusion of nutty tahini and savory miso, which add both body and flavor. You can top your bowl with whatever vegetables or crunchy bits you have on hand (grated carrots, sliced radishes, scallions, or toasted peanuts or cashews all work well), but the spoonful of chili crisp is a nonnegotiable; I like Lao Gan Ma for its balance of texture and heat.

My favorite thing about this recipe is that it very easily scales down to one serving—ideal for when I come home sunburnt from a day at the park or the beach and want something quick, cold, and satisfying. When I’m making it just for me, I skip the bowl of ice water and just run the eggs and noodles under cold water in the sink to get them to temp. Less dishes, big win.

Make sure you get unsweetened, unflavored soy milk for this recipe—vanilla noodles are not the vibe. My favorite brand is Edensoy, which is made of just purified water and organic soybeans (no additives or stabilizers), and has a savory, practically-homemade taste.