Spicy Korean Temple Noodles
This dish, which clamors for a beer, is a simple tangle of noodles, each strand glossed with a ruddy, vibrant mix of seasonings. The method for cooking the noodles is unusual: very gentle and very effective. I’ll wager it works with angel hair.
Ingredients
- 2tablespoons gochujang (Korean chile paste)
- 2tablespoons Asian persimmon, plum or other fruit vinegar
- 2tablespoons sugar, preferably organic
- 1tablespoon black raspberry extract or other berry syrup
- 1teaspoon soy sauce, preferably Korean
- 9ounces thin udon
- 1/4English cucumber, peeled, quartered and sliced
Directions
In a large bowl, mix together the gochujang, vinegar, sugar, berry extract and soy sauce.
Bring to a boil 3 quarts of water in a large pot with plenty of space to spare. Add the noodles, and when the water returns to the boil, add a cup of cold water. Return to the boil and repeat, adding the cold water, twice more. By this time the noodles should be al dente. Drain them, rinse briefly with cold water and drain well.
Add noodles to the bowl of seasoning. Toss together. Divide among 4 plates or bowls, top each with cucumber and serve.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 2 gramsCalories: 296Saturated Fat: 0 gramsUnsaturated Fat: 1 gramSodium: 398 milligramsSugar: 12 gramsFiber: 3 gramsCarbohydrate: 60 gramsProtein: 10 grams
Source: https://cooking.nytimes.com/recipes/1017290-spicy-korean-temple-noodles