Korean-Style Noodles in Cool Bean Broth

1. 1

   Bring a large pot of water to a boil and salt it.

2. 2

   Add the noodles and cook, stirring occasionally, until tender but not mushy, 5 to 7 minutes.

3. 3

   Drain and rinse them under cold water then put them in a bowl or pot of cold water.

4. 4

   Put the beans, nuts, sesame seeds, soy sauce, and a few grinds of black pepper in a blender with 3 cups of ice water.

5. 5

   Puree until smooth, thinning with a little more water if the broth looks to thick.

6. 6

   Taste and adjust the seasoning.

7. 7

   (You can make the broth up to a day ahead; cover tightly and refrigerate.)

8. 8

   Drain the udon noodles well and pile them up in the center of bowls.

9. 9

   Ladle the cool broth all around.

10. 10

    Garnish with cucumber and a few sesame seeds, a drizzle of sesame oil, and if you like, some chile and scallion; serve.

* Per serving · 4 servings · Values may vary.