Heyday Before Payday: Kimchi Bean Noodles With Zingy Cabbage

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.)

INSTRUCTIONS

1. 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. 
2. Cook noodles fully according to package directions, reserving 1 cup cooking water. Drain and rinse noodles with cool water.
3. 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.
4. Thinly slice scallions and cucumber.
5. Divide noodles between bowls, topping each with cucumber, scallions, and herbs if using. Drizzle with more toasted sesame oil, gochugaru, and vinegar before serving.