Hot and sweet noodles
Yeung Man Cooking · ♥ 65.4K likes · 2.4M views · 9 min video
Read about wheat noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ginger
- broccolini
Finely chop a small piece of ginger.
- 5 sticks green onion
Finely chop five sticks of green onion, keeping the white and green parts separate.
- 1 tbsp doubanjiang
Combine 1 tablespoon doubanjiang, half a tablespoon soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon black vinegar, a splash of toasted sesame oil and half a tablespoon maple syrup; stir to combine.
Gochugaru and doubanjiang
- ½ tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp black vinegar
- toasted sesame oil
- ½ tbsp maple syrup
- ¼ cup peanuts
- 1 tsp white sesame seeds
In a nonstick pan over medium heat, toast a quarter cup of peanuts and 1 teaspoon of white sesame seeds for two to three minutes, then set aside.
Mixing the sauce
- 140 g tri-ramen noodles
Boil about 140 grams of noodles for half the time on the package instructions, in this case two minutes, stirring with chopsticks to loosen.
Put the pan back on medium heat with 2 tablespoons avocado oil, the ginger, the garlic and the white parts of the green onion; saute about a minute.
- 2 tbsp avocado oil
- 1 tsp gochugaru
- 1 tsp chili flakes
Strain the noodles, add them to the pan with the sauce.
Add the green onions, peanuts and sesame seeds, holding some back for garnish, and saute a couple of minutes.