1-MINUTE NOODLES RECIPE BY TASTY
A quick and easy cold noodle dish for even the busiest of days.
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the black vinegar, sesame oil, soy sauce, and sugar. Set aside.
- Cook the noodles according to the package instructions, then drain. Place the noodles in the bowl with the sauce and toss to coat.
- Garnish with the garlic, scallions, chili oil, and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 3 grams, Protein 12 grams, Sugar 4 grams
LAZY GIRL 5 MINUTE NOODLES RECIPE BY TASTY
This lazy lunch packs an absolute punch, uses up cupboard staples, and is pure delicious instant gratification.
Provided by Amy Harriott-Gregory
Categories Lunch
Yield 1 serving
Number Of Ingredients 13
Steps:
- Add all the ingredients, except the noodles and oil to a large heatproof bowl
- Heat the oil in a pan til smoking
- Pour the oil over the ingredients, it'll sizzle! Whisk together
- Toss through the noodles until nicely coated
- Put into your favourite bowl and top with peanuts, parsley & pickled ginger
- Devour, cry with happiness!
Nutrition Facts : Calories 1163 calories, Carbohydrate 87 grams, Fat 81 grams, Fiber 6 grams, Protein 24 grams, Sugar 4 grams
1-DAY NOODLES (TAIWANESE BEEF NOODLE SOUP) RECIPE BY TASTY
Here's what you need: bone-in chuck beef short ribs, beef shin bones, oxtail, white onion, carrots, large tomatoes, red apple, celery, garlic, fresh ginger, scallions, rice wine, star anise, sichuan peppercorns, coriander seeds, vegetable oil, doubanjiang, soy sauce, dark soy sauce, rock sugar, kosher salt, granulated sugar, fresh noodles, baby bok choy, mustard green
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 25
Steps:
- Bring a large pot of water to a boil. Add the short ribs, beef shin bones, and oxtail and boil for 30 minutes to remove any impurities. Drain and rinse the meat and bones under cold running water.
- Add the meat and bones to a clean large pot with the onion, carrots, tomatoes, apple, celery, garlic, ginger, rice wine and scallions (set 2 aside for garnish). Add enough water to cover and bring to a boil.
- Meanwhile, in a small, dry pan over high heat, toast the star anise, Sichuan peppercorns, and coriander until fragrant, about 2 minutes. Add the toasted spices to the boiling broth.
- In the same small pan, heat 1 tablespoon of vegetable oil over high heat. When the oil is shimmering, add the doubanjiang and cook until fragrant and caramelized, about 30 seconds.
- Add the caramelized doubanjiang to the boiling broth, along with the soy sauce, dark soy sauce, and rock sugar.
- Reduce the heat to medium-low and simmer the meat and bones for 3 hours. Remove the short ribs from the broth and let cool slightly, then wrap in foil and let rest in the refrigerator overnight.
- Cook the broth for another 3 hours, adding more water as needed to keep the solids covered. Remove the broth from the heat and stir in the salt and sugar. Adjust the seasoning to taste. Transfer the broth and solids to an airtight container and refrigerate overnight.
- When ready to assemble, skim the solidified fat from the top of the broth and reserve. Return the broth and solids to a large pot and heat over medium heat until bubbling. Strain the broth into a clean pot, discarding the solids.
- Add the bok choy to the hot broth and blanch for 30 seconds, then remove from the pot and set aside.
- Cook the noodles according to the package instructions, then drain.
- Cut the short ribs into bite-size cubes. Heat the remaining teaspoon of vegetable oil in a medium pan over high heat. Add the short ribs and sear until the outside is crispy, 2-3 minutes. Remove the pan from the heat.
- Thinly slice the remaining 2 scallions.
- To serve, add 1 tablespoon of reserved fat to a bowl. Add the noodles. Pour in the broth, then top with short rib cubes, scallions, bok choy, and cooked salted mustard.
- Enjoy!
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