Welcome one, welcome all to our very first edition of Heyday Before Payday, a series of deliciously beany recipes to whip up on a budget. Each and every one can be made for under $10 and feeds up to 4 people - including this zingy noodle dish by Rebecca Firkser!
With a bright sauce and crunchy vegetables, these noodles somehow manage to be both cheap *and* elegant. Served at room temperature or cold from the fridge, it's a meal ideal for warm picnic days - it's easy to pack and holds up for hours. Clocking in at about $9.62 for 3-4 servings, you’ll find yourself making it over and over this summer. (But for what it’s worth: if you heat up the beans and don’t cool off the noodles, this dish is great served warm too.)
- Thinly slice cabbage (with a knife or a mandoline) and place in a large bowl. Add a big pinch of salt and the vinegar, then use your hands to massage the cabbage a bit to soften.
- Cook noodles fully according to package directions, reserving 1 cup cooking water. Drain and rinse noodles with cool water.
- Add noodles, Kimchi Sesame Navy Beans, ¼ cup noodle-cooking water, sesame oil, and gochugaru into the bowl with cabbage. Toss vigorously to combine, thinning with splashes of noodle-cooking water as needed, and season with more rice vinegar to taste.
- Thinly slice scallions and cucumber.
- Divide noodles between bowls, topping each with cucumber, scallions, and herbs if using. Drizzle with more toasted sesame oil, gochugaru, and vinegar before serving.