YUBA NOODLES RECIPES

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WTF ARE YUBA SHEETS, PLUS 3 EASY USES FOR THEM - BRIT + CO



WTF Are Yuba Sheets, Plus 3 Easy Uses for Them - Brit + Co image

Fall in love at first bite.

Provided by Jolia Allen

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Number Of Ingredients 1

SPICY KIMCHI YUBA “NOODLES” WITH POACHED EGG RECIPE BY ...



Spicy Kimchi Yuba “Noodles” With Poached Egg Recipe by ... image

The question of Stuart Brioza’s love of kimchi is answered with a trip up a wobbly ladder to a secret loft space turned fermentation lab above his insanely popular San Francisco restaurant, State Bird Provisions. In this crawl space, we spotted large buckets of napa cabbage and daikon radish kimchi, which the chef makes year-round using chopped-up Beausoleil oysters. “I’m a Bay Area kid, so the idea of mixing cultures comes naturally to me,” he says, sipping an espresso in the restaurant’s sunny dining room. We’re talking about the marriage of Japanese yuba—the delicate skin that forms on top of soy milk while making tofu—with Korean kimchi, a dish he has served since the early days of State Bird, and one that has become one of the restaurants’ signatures.Brioza was nice enough to slip us the recipe, and we’ve made it many times since. Whenever we can find fresh yuba, sold at Asian supermarkets, we have this relatively simple recipe top of mind. The inviting, fragile-but-chewy texture of the tofu skin and the richness of the egg yolk are beautifully contrasted with a burst of Kimchi Vinaigrette (recipe follows). It’s easy to make, but also slightly chef-y and out of the box. And if you happen to be reading this during Dungeness crab season, it’s a great addition at the end. Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Yield 4

Number Of Ingredients 18

2 tablespoon unsalted butter
2 tablespoon sesame oil
½ -inch knob of ginger, minced
1/4 cup thinly sliced scallions, plus more for garnish
1 tablespoon thinly sliced scallions, plus more for garnish
1 cup roughly chopped
napa cabbage kimchi (recipe link in notes)
6 ounce fresh yuba, cut into 1-inch strips
4 eggs, poached
1/4 cup kimchi vinaigrette (recipe below)
1/4 cup daikon radish kimchi (recipe link in notes)
1/4 pound dungeness crabmeat, cooked (optional)
1 cup kimchi juice
1 garlic clove, finely grated
1 -inch knob of ginger, finely grated
3 tablespoon fish sauce
1/4 cup grapeseed oil
2 tablespoon sesame oil

Steps:

  • Heat a large sauté pan over medium-high heat and add butter and sesame oil. When the butter has fully melted, add the ginger, scallions and sambal oelek and cook until fragrant, about 30 seconds.
  • Add the chopped kimchi and yuba and sauté for 1 minute, just enough to heat through and combine the flavors.
  • Divide the yuba mixture onto 4 plates. Top each with a poached egg. Garnish with Kimchi Vinaigrette, Daikon Radish Kimchi and scallions. Divide the Dungeness crab, if using, among the plates and serve.
  • Whisk together kimchi juice, garlic, ginger, fish sauce, grapeseed oil and sesame oil. Will keep in the refrigerator for up to 2 weeks.

SESAME YUBA NOODLES RECIPE (MAKE-AT-HOME) — ALWAYS PLANT ...
Sep 22, 2020 · Sesame yuba noodles has been a hot customer favorite for years and now you can make it at home! In this recipe, you'll make two sauces. Mix them together to make a creamy, nutty sesame sauce. Eat it with yuba to make one of the most magical treats on the planet. Or use it as a dipping sauce for plain, baked (or fried) tofu.
From hodofoods.com
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Jul 29, 2021 · The dried yuba proves even more prevalent since it can travel to markets across the world and stays good longer. To eat it you have to dehydrate, and then yuba can be used in soups and stews as the main protein or to add a different texture. Stir fry yuba with vegetables and seafood. Or cut it thin like noodles for a gluten-free pasta-like dish.
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Add mushrooms and cook until soft, about 2 minutes. 3. Reduce sauce. Add vegetable stock and turn heat to high. Bring to a boil and reduce liquid by half, about 4 minutes. Warm yuba, serve. Once liquid has reduced, whisk in 1 tablespoon butter and a pinch of salt. Reduce heat to medium and gently toss in yuba and greens, then cook until noodles ...
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Add the fresh garlic and stir. Quickly stir-fry the snap peas (whole or cut) over low heat. Add the yuba noodles and 2-3 tbsp of water and loosen the noodles as you mix them with the vegetables. When the snap peas are lightly cooked but still crunchy, add the pickled carrots and or daikon and turn off the heat.
From kindcooking.com
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STIR-FRY WITH YUBA NOODLES - WHAT THE HELL DOES A VEGAN ...
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YUBA NOODLES FOR GLUTEN-FREE PASTA ?? - DERIVATIVE DISHES ??
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THE SANDWICH I ATE EVERY WEEK... MADE VEGAN - YUBA RECIPE
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YUBA – HODO FOODS
Yuba is the nutrient-dense layer of cream we lift off heated soy milk and turn into a nutty, protein-packed dream of a “noodle.” Hodo is the only fresh, organic yuba producer nationwide. We sell them pure - simply plain, unseasoned, so the sweetness and pureness of the flavor shines through.
From shop.hodofoods.com
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Jul 01, 2019 · Spread onto a foil-lined sheet tray and roast at 450°F (232°C) until golden brown and crisp, about 20 minutes. In a large saute pan over high heat, add the sugar and caramelize until deep golden brown. Add the yuba strips, stirring to distribute caramel. Add the paprika, garlic powder, mushroom stock, and black pepper.
From seriouseats.com
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