DRIED KNIFE CUT NOODLES RECIPES

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HOT AND DRY NOODLES – WUHAN NOODLES | CHINA SICHUAN FOOD



Hot and Dry Noodles – Wuhan Noodles | China Sichuan Food image

Hot and dry noodles (Wuhan noodles) is a famous Chinese hot sesame noodles

Provided by Elaine

Categories     Breakfast

Total Time 135 minutes

Prep Time 120 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 16

200 g alkaline noodles ( , light yellow ones (either dried or fresh ones))
2 tbsp. sesame oil
2 garlic cloves
2 tbsp. warm water
2 tbsp. sesame paste
1 tbsp. sesame oil
1 tbsp. light soy sauce
1 tbsp. dark soy sauce
4 tbsp. warm water
1/8 tsp. Chinese five spice powder
small pinch of salt
pickled radish
green onion
sugar
vinegar (optional)
Chinese Chili oil

Steps:

  • Cook the dried noodles for 4-5 minutes or fresh ones for 3-4 minutes. Transfer out and drain.
  • Place the noodles to a clean operating board, add sesame oil and combine well. This process can cool down the noodles quickly and creating a chewy texture. Set aside to cool down completely.
  • Tune sesame paste
  • Other serving ingredients
  • Garlic water
  • Assemble the noodles

Nutrition Facts : Calories 770 kcal, CarbohydrateContent 72 g, ProteinContent 15 g, FatContent 48 g, SaturatedFatContent 12 g, SodiumContent 3839 mg, FiberContent 2 g, SugarContent 4 g, ServingSize 1 serving

QUICK KOREAN KNIFE-CUT NOODLE SOUP (KALGUKSU) RECIPE BY TASTY



Quick Korean Knife-Cut Noodle Soup (Kalguksu) Recipe by Tasty image

Can’t get enough of BTS? Try one of RM’s favorite foods: Korean knife-cut noodle soup.

Provided by Jasmine Pak

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2 servings

Number Of Ingredients 13

6 cups water
4 dried anchovies
1 dried kombu, kelp, 3 in (7.6 cm)
1 medium zucchini, cut into matchsticks
1 small carrot, cut into matchsticks
2 shiitake mushrooms, thinly sliced
16 oz fresh korean knife-cut noodles
green thai chile, to tase, chopped
red thai chile, to taste, thinly sliced
1 teaspoon garlic, minced
2 tablespoons soy sauce, or to taste
sea salt, to taste
freshly ground black pepper, to taste

Steps:

  • Make the broth: Add the water, anchovies, and kombu to a large pot. Bring to a simmer over medium heat.
  • Add the zucchini, carrots, and shiitake mushrooms and cook for 4–5 minutes, until the vegetables are tender. Remove the pot from the heat and set aside.
  • Make the soup: Meanwhile, bring a medium pot of water to a boil. Add the noodles and cook until tender, about 3 minutes, stirring to keep the noodles from sticking to each other. Rinse the noodles under cold water to stop the cooking process.
  • Add the cooked noodles to the broth and bring to a boil. Cook for about 1 minute to heat the noodles through.
  • Ladle the soup into bowls and top with green and red Thai chiles, garlic, soy sauce, salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 923 calories, CarbohydrateContent 180 grams, FatContent 7 grams, FiberContent 15 grams, ProteinContent 39 grams, SugarContent 11 grams

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