KOREAN BUCKWHEAT NOODLES RECIPES
KOREAN CHILLED BUCKWHEAT NOODLES & CHILE SAUCE RECIPE ...
This dish is most popular in the summer but delicious year-round. Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture. Because of the noodles' firm texture, the dish comes to the table with scissors, and you are to snip a few times and then mix everything together after enjoying the initial presentation.
Provided by Ann Taylor Pittman
Total Time 2 hours 30 minutes
Yield Serves 4
Number Of Ingredients 20
Steps:
- To prepare sauce, place onions and garlic in a mini food processor; process until minced. Add gochujang and next 6 ingredients (through sesame oil); process until smooth. Cover and chill at least 2 hours.
- To prepare pickles, combine 1/2 cup vinegar, 2 teaspoons sugar, and 1/4 teaspoon salt in a 2-cup glass measuring cup. Microwave at HIGH for 2 minutes or until boiling. Place radish in a medium bowl; top with hot vinegar mixture. Cover and chill 2 hours; drain.
- To prepare remaining ingredients, cook noodles according to package directions. Drain and rinse with cold water; drain. Arrange about 1 cup noodles in each of 4 bowls; top each serving with about 2 tablespoons sauce. In each bowl, arrange 1/4 cup radish on one side of noodles and 6 pear slices on the other; arrange 1/4 cup cucumber in middle. Top each with 1 egg half.
Nutrition Facts : Calories 403 calories, CarbohydrateContent 74.8 g, CholesterolContent 93 mg, FatContent 6.3 g, FiberContent 1.9 g, ProteinContent 18.1 g, SaturatedFatContent 1.2 g, SodiumContent 656 mg
KOREAN GOCHUJANG NOODLES RECIPE FROM RACHAEL RAY | RECIPE ...
Rach shares an easy noodle recipe for Asian-inspired comfort food made with pork, veggies + the classic Korean condiment gochujang.
Provided by Rachael Ray
Number Of Ingredients 36
Steps:
- For the sauce, whisk up and set aside
- For the noodles, in a very large nonstick skillet, heat 1 tablespoon neutral oil, 1 turn of the pan, and brown and crumble protein of choice, season with salt and white pepper (unless you’re using spicy sausage)
- Remove from pan and set aside
- Return pan with remaining 2 tablespoons oil to medium-high heat and add zucchini first and stir 2 minutes, add cabbage or bok choy, leek, chilies, ginger and garlic, then toss 2 minutes more
- Add sauce and browned protein and combine, reduce heat to lowest setting or remove from heat
- Cook noodles to package directions 4 to 6 minutes
- While noodles cook, if desired, also cook eggs over medium heat in butter and cover pan with lid to cook yolk soft to hard
- Top with chili flake or chili-garlic sauce
- Toss noodles with protein, veg and sauce and fill bowls, top with sesame, if using, and egg and pass chili flakes or sauce
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From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine korean
Calories 18 per serving
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine korean
Calories 18 per serving
- Divide the noodles among 4 wide bowls. Arrange the tofu, pear or plum and vegetables on top of and around the noodles and top with wedges of boiled egg. Stir the vinegar into the cold broth. Taste and adjust salt and sugar. Ladle into the bowls. Garnish with Korean chili powder and cilantro if desired, and serve. Guests should stir the mixture so that the kimchi flavors the broth and noodles.
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