A sweet and tangy kimchi dish
This is a hot and spicy noodle salad that The Mixed Stew
crew has enjoyed at a Guam restaurant for many years. The combination of
chilled noodles and hot kimchi spices provides a contradiction of taste
sensations that means having more than one serving at a time for the Mixed Stew
crew. Here’s the recipe:
What you will need:
1 spatula
1 large bowl
6 cups water
1 medium bowl
1 colander
1 stock pot
1 package bean thread noodles
At least 1/3 cup sugar or more to taste
8 oz kimchi base
1/3 cup sesame oil
½ cup green onion, chopped small
¼ cup palm white vinegar
Optional:
Sliced daikon radish
Cooking and Directions:
Heat water in stock pot until boiling point. Place dried bean thread noodles in large bowl. Next, pour hot water into bowl with noodles until submerged. Let bean thread noodles soak and soften for 2 to 3 minutes then drain in colander. Return cooked noodles to large bowl. Combine kimchi base, sugar, vinegar, and sesame oil in medium bowl. Add kimchi dressing to noodles and toss well. Finally, add green onion, cucumber, and sesame seeds then chill in fridge for at least 3 hours before serving.
What you will need:
1 spatula
1 large bowl
6 cups water
1 medium bowl
1 colander
1 stock pot
1 package bean thread noodles
At least 1/3 cup sugar or more to taste
8 oz kimchi base
1/3 cup sesame oil
½ cup green onion, chopped small
¼ cup palm white vinegar
Optional:
Sliced daikon radish
Cooking and Directions:
Heat water in stock pot until boiling point. Place dried bean thread noodles in large bowl. Next, pour hot water into bowl with noodles until submerged. Let bean thread noodles soak and soften for 2 to 3 minutes then drain in colander. Return cooked noodles to large bowl. Combine kimchi base, sugar, vinegar, and sesame oil in medium bowl. Add kimchi dressing to noodles and toss well. Finally, add green onion, cucumber, and sesame seeds then chill in fridge for at least 3 hours before serving.
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