Skip to main content

Noodle 6: Round 2

For the first post about this noodle, click here.

To use up the remaining noodles from this package, I decided to make a japchae-inspired dish.

Ingredients:
2 medium carrots, julienned
1/2 medium white onion, cut into strips
6 green onions, chopped into 2 inch strands
3 cloves garlic
1/2 pound chicken thighs cut thin
Vermicelli noodles

Sauce ingredients, to taste:
Soy sauce
Sesame oil
Brown sugar

The vegetable cutting took most of the preparation time. I bought the chicken pre-cut.

Cook noodles in boiling water. When done, drain and rinse with cold water.

Saute carrots and onions in frying pan with vegetable oil until soft. Add green onions, garlic and sauce to taste. Cook for a minute before removing from heat.

In another frying pan, cook chicken. After pink is gone, add sauce to taste.

Add noodles and vegetables to chicken and mix. Done!

Very simple. I probably could have marinated the chicken, but it was very flavorful just cooking in the sauce. Chicken can be replaced with beef.

Leftovers were OK. Much better fresh.

Popular posts from this blog

Noodle 9: Lucky K.T. Co., Inc. Steamed Chowmein

Type: fresh Size: 14 oz. Price: $2.19 Price per oz.: $0.16 For this noodle, I adapted Joshua Weismann's The Cheapest Noodle Dish Ever (Chicken Chow Mein). Alterations: Instead of hoisin sauce or oyster sauce, I used mushroom based vegetarian oyster sauce. Instead of fresh garlic, I used jarred (the fresh garlic I bought had sprouted significantly in the few days since I bought it.) Instead of chicken, I used tofu. Instead of celery and bean sprouts, I doubled the carrots and green onions. This was just alright. I don't think it was enough sauce, and the noodles were very very dry. I would try this again with different brand noodles and I'd use 1.5x sauce (hopefully with fresh garlic!) I think the fault mostly lies with the noodles. Luckily, I made the full package of noodles (had leftovers for lunch for a week), and now I don't need to find a way to use them again.

Noodle 3: Wu-Mu Silver Line Noodle

Type: dried Size: 14 oz. Price: $2.29 Price per oz.: $0.16 Sauce (for about 200 g noodles): 2 tbsp creamy natural peanut butter 1 tbsp sesame oil 2 tsp white sugar 1 tbsp soy sauce 1 tbsp rice vinegar Lao Gan Ma spicy chili crisp to taste Vegetables: Cucumber Green onions I wanted to make this as a quick, easy meal after work. And this was perfect for that. The noodle package says to cook for 3 minutes and serve hot, cold or in soup. I wouldn't even cook for 3 minutes next time. They were very soft. They're a very thin noodle, so I think it's easy to overdo it. I looked at a lot of peanut sauce recipes online and combined what I saw. I think this sauce was doing too much. Next time I'd probably leave out the sugar and rice vinegar. (I'm also asking everyone I know for their peanut sauce recipes to try.) Lao Gan Ma spicy chili crisp is the perfect topping for these noodles. It provides a much needed heat and crunch. Disclaimer: I think most d...

Noodle 8: Shirakiku Buckwheat Noodle

Type: dried Size: 28.21 oz. Price: $4.89 Price per oz.: $0.17 Sauce: Shirakiku straight soba soup base There isn't much to say. Very easy to make and very yummy. Not very filling, so this isn't a whole meal. The package has 8 portions, so I'll be eating these for a while! I'll update if I decide to get creative with them. Basic cold soba is one of my favorite noodles, so I'm very happy with them as they are.