Cucumber Tofu Bibim Noodles

20260309, #BreakfastDiary 1658, 0°C/partly cloudy Nutty and savory, about 700kcal, Cucumber Tofu Bibim Noodles.

1 serving somyeon (thin wheat noodles), 1/2 cucumber, 1/4 block tofu, a little sesame seeds, (sauce) 2T tahini, 1T peanut butter, 2T tsuyu, 4T water

1. Thinly slice half a cucumber, sprinkle with salt, let sit about 10 minutes, then squeeze out the water and set aside. 2. In a mixing bowl, combine 2T tahini, 1T peanut butter, 2T tsuyu, and 4T water, and mix well. 3. Boil the somyeon in salted water, adding cold water about three times as it cooks, then drain and rinse in cold water. Add to the mixing bowl from step 2 and mix well. 4. Plate the noodles from step 3, and top with the cucumber from step 1 and 1/4 block of tofu crumbled by hand. Pour over the sauce left over from step 2 and top with a little sesame seeds.