NAENGMYEON (COLD NOODLES)
Cold thin, chewy noodles in refreshing broth or in a spicy sauce
Provided by Hyosun
Number Of Ingredients 30
Steps:
- Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a knife. Cut the radish crosswise into 2 to 3 inch pieces if long. Place cut side down and slice lengthwise as thin as you can. Gather the slices and cut into about 3/4-inch strips. You can use a mandoline to thinly slice, if available.
- Add the vinegar, sugar, and salt. Mix well by hand until the sugar is dissolved. Taste and add more vinegar or sugar to taste.
- In a large pot, bring the meat, onion, scallions, garlic, ginger and peppercorns to a boil, uncovered, in 14 cups of water. Reduce the heat to medium to medium low to keep it at medium boil, and skim off the scum. Continue to boil, covered, until the meat is tender, about 1 hour. Stir in soup soy sauce with 10 minutes remaining. Remove the meat and cool. Discard the vegetables. Cool the broth.
- Pour 5 cups of the broth to a bowl (about 2-1/2 cups per serving). Stir in one teaspoon of sugar and salt to taste (about 1 teaspoon). You can add 1 or 2 cups of dongchimi broth, if available, and reduce the beef broth by the same amount. Also use less salt. Keep it in the freezer for an hour or two until the broth becomes slushy. Keep the remaining broth in the fridge or freezer for later use.
- Cut the cucumber in half lengthwise. Thinly slice crosswise, lightly sprinkle with salt, and let it sit until the cucumber slices are wilted. Thinly slice the beef against the grain. Thinly slice the pear into a half-moon shape if using.
- Bring a medium pot of water to a boil. Prepare an ice bath while water is boiling. Cook the noodles according to the package instructions. Drain quickly and shock in the ice water to stop cooking. Drain and rinse again in icy cold water until the noodles are very cold.
- Make two one-serving size mounds, placing in a colander to drain.
- Place one serving of noodles in the middle of the serving bowl and top with the pickled radish, slices of beef, cucumber, and pear if using, and the egg half. Pour one half of the icy broth around the noodles. Repeat for another serving. Serve with vinegar and hot mustard paste on the side.
- Mix all sauce ingredients and keep it cool in the fridge. You can do this ahead of time.
- See mul naengmyeon above for cooking noodles and preparing the toppings. For bibim naengmyeon, slice or julienne the cucumber and do not salt.
- Place the noodles in the middle of the serving bowl, and drizzle 1 teaspoon of sesame oil over the noodles. Top with the pickled radish, cucumber slices, pear slices, sliced beef if available, and the egg half. Drop in a few ice cubes so the dish can stay cool while eating. You can add 1/4 cup of beef broth, if available, to the bottom of the bowl. The sauce can be served on top or separately. Serve with vinegar and hot mustard on the side.
COLD SESAME NOODLES
Steps:
- Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
- In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.
JAPANESE COLD NOODLES
Steps:
- Make dipping sauce:
- Heat all dipping sauce ingredients in a small saucepan over low heat, stirring, until sugar is dissolved. Cool sauce, then chill, covered, until cold, about 1 hour.
- Cook somen:
- Bring 2 1/2 quarts water to a rolling boil in a 4-quart saucepan over moderately high heat. Add noodles and 1 cup more water. When water returns to a boil, add 1 cup cold water and bring back to a boil. Simmer noodles until just tender and slightly translucent, about 2 minutes. Test noodles for doneness by dipping 1 strand in cold water and sampling. If noodles are not tender, add 1 cup more water and return water to a boil. Drain noodles in a colander and rinse well under cold water.
- To serve somen:
- Divide noodles among 6 bowls filled with ice and cold water. Divide dipping sauce among 6 small bowls and serve with accompaniments for flavoring it, then dip each mouthful of noodles in sauce.
COLD PEANUT NOODLES
Make and share this Cold Peanut Noodles recipe from Food.com.
Provided by Parsley
Categories Spaghetti
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.
- Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.
- In a small bowl, whisk together the sauce ingredients until smooth.
- Drizzle the sauce over noodles mixture; toss to coat well.
- Serve room temp or cold.
- Garnish with sesame seeds if desired.
Nutrition Facts : Calories 351, Fat 11.5, SaturatedFat 2, Sodium 336.8, Carbohydrate 51.8, Fiber 3.5, Sugar 7.4, Protein 11
COLD SESAME NOODLES
This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles in the creamy sauce, drizzle them with Chinese chili oil to add a little kick to this simple side dish.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil, add the noodles, and cook until just barely tender, 5 to 6 minutes, or according to the package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.
- Meanwhile, in a large bowl, thin the sesame paste by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.
- Just before serving, toss the chilled noodles with the sauce. Garnish with the remaining scallion and drizzle with the chili oil, if using.
COLD THAI NOODLE SALAD
This is an easy crowd pleaser. I have been making it for years. This is my first attempt to write it down (I may come back and make some edits to the "dressing". I have always just kind of mixed things together. I have found that using some authentic ingredients does make it stand out. Fish Sauce and sriracha hot sauce are availabe in the Asian section of most supermarket today. White pepper is hit or miss. Spice stores and many ethnic grocery stores carry it. The French use it in white sauces so you get the pepper flavor, but you do not the specs. This is not an exacting recipe. If you want is spicier add more hot sauce. If not, use less. More tart add vinegar, etc. Add grilled chicken or cooked shrimp and make it a meal. Prep time is about 30 minutes. It does need to chill 2 hours before serving.
Provided by Philly Closet Cook
Categories Thai
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Cook noodles al dente (do not overcook - mushy noodles won't work).
- Strain and rinse under cold water until cooled.
- Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
- In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
- Chill minimum 2 hours.
- Transfer to a bowl or platter, if you you want.
- Before serving pour reserved "dressing" over noodles.
- Sprinkle sesame seeds and reserved green onions (and cilantro if used).
Nutrition Facts : Calories 332.2, Fat 18.1, SaturatedFat 3.2, Sodium 525.8, Carbohydrate 35, Fiber 2.8, Sugar 4.4, Protein 8.9
KOREAN COLD NOODLES (MUL NAENGMYEON) RECIPE BY TASTY
Can't get enough of BTS? Try one of Jin's favorite foods: Korean cold noodles (mul naengmyeon). Koreans love to enjoy this dish on a hot summer day. It's savory, tangy, and super refreshing. If you like your noodles ice cold like many Koreans, add ice directly to your broth!
Provided by Jasmine Pak
Categories Lunch
Time 1h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the broth: In a large pot, combine the flank steak, green onions, white onion, dried seaweed, ginger, garlic, rice wine, soup soy sauce, Korean beef stock powder, sugar, salt, pepper, and water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.
- Remove the flank steak from the broth and let cool on a cutting board. Let the broth cool to room temperature, about 30 minutes.
- Line a fine-mesh strainer with at least 2 layers of cheesecloth. Strain the broth into a large bowl. Refrigerate the broth until cold, about 1 hour.
- Once the flank steak is no longer hot to the touch, cut into ½-cm-thick slices.
- Stir the water radish kimchi brine into the cold broth.
- Bring a large pot of water to a boil. Add the naengmyeon noodles and cook according to the package instructions. Drain the noodles and run until cool water until cold.
- Divide the noodles between 4 serving bowls and ladle about 2 cups of broth into each bowl around the noodles. Top each bowl with 4-5 slices of beef, pickled radish, cucumber, half of a hard-boiled egg, and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 833 calories, Carbohydrate 118 grams, Fat 15 grams, Fiber 13 grams, Protein 56 grams, Sugar 22 grams
COLD NOODLES WITH TOMATOES
Halved cherry tomatoes provide a strong flavor foundation for this cold noodle dish that's at once savory like gazpacho and refreshingly satiating like naengmyeon, the chilled Korean noodle soup. Inspired, too, by oi naengguk, a hydrating cold cucumber soup, this dish leans into the wonders of ripe tomatoes and lets you taste them as they are: raw and juicy. Julienned cucumber would taste wonderful here, as would supple poached shrimp or halved hard-boiled eggs.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, noodles, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
- Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
- Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.
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Author Christina ChaeyPublished 2015-05-12
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- Cold Miso-Sesame Noodles. The ultimate dinner-to-desk lunch dish. View Recipe.
- Cold Soba Noodles with Jammy Eggs and Peas. For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.
- Ramen with Steak and Sesame-Ginger Dressing. This cold noodle salad can be customized however you want, but it's all about that sesame dressing. View Recipe.
- Cold Noodles with Grilled Lemongrass Shrimp. The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.
- Cold Sesame Noodles with Summer Vegetables. A simple dressing lets all your favorite summer vegetables shine next to earthy soba noodles. View Recipe.
- Sesame Noodles with Chili Oil and Scallions. Spicy Sichuan pepper, which delivers a numbing effect along with nuanced heat, will leave your lips buzzing.
- Rice Vermicelli with Chicken and Nuoc Cham. Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar.
- Noodle Salad with Chicken and Chile-Scallion Oil. This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.
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