99 Noodles

  For the first post about this noodle, click here. For this recipe, I very generously adapted this recipe from Smitten Kitchen. I made these noodles after work, so I didn't bother taking the time to properly measure the sauce ingredients or create multiple sauces. The recipe makes a lot of sauce, so I cut it down by some. I ate it for dinner that night and had three meals worth of leftovers, which I ate cold. I don't think the sauce needed to do everything that it did, but I'm not sure exactly how I would adjust it. I would have liked to let fewer flavors stand out than have so much going on. It didn't feel cohesive in a way that made the different flavors all worth it. Overall, I enjoyed it and I might consider making it again for meal prep.

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. L...

I adapted this recipe:  https://about.kaiserpermanente.org/total-health/food-for-health/recipes/longevity-noodles-with-tofu-and-edamame Ingredients: 1 block firm tofu Canola oil Sesame oil 2 Tbsp vegetarian oyster sauce Powdered ginger 2 cloves garlic, minced Crushed red pepper flakes 1 tsp sugar 1/4 cup low sodium soy sauce 1 cup frozen shelled edamame, defrosted Roughly followed the directions on the recipe site with above ingredients. The noodles I used were the Qiao We Birthday Noodles. I used four bundles of noodles, approximately half of a pound. Previous recipe with these noodles can be found here . These were the best noodles yet. I halved the noodle amount from the recipe, but kept all of the other amounts the same. I think that was the right move to have filling portions of tofu and edamame with each serving. Additionally, I cooked the sauce into the noodles at the end instead of drizzling it on like the recipe suggests. 4 bundles of noodles yielded 4 meals. I...

The original Noodle 3 blog can be found  here . I adjusted the sauce recipe from last time. Last time, I thought the sauce was doing too much. So I simplified it to a 2:1:1 ratio of peanut butter to sesame oil to soy sauce. It was perfect. I topped it off with a cucumber (one lil pickling one), sesame seeds and Laoganma spicy chili crisp. This isn't the end of my journey with peanut sauce or Wu-Mu Silver Line Noodles (still have some left in the package).