How To make Spicy Buckwheat Noodles and Pork In Broth
1 pound buckwheat noodles
12 ounce pork tender
1 tablespoon salt
1 teaspoon ground Szchewan peppercorns
3 cups chicken stock,
in a soup pot on the stove
3 dried red chili pods, :
seeded and julienned
1/2 cup very thinly sliced shiitake caps
1 tablespoon mushroom soy sauce
3/4 cup picked cilantro leaves
Have a pot of boiling water on the stove. Place the buckwheat noodles into the boiling water and cook for about 4 minutes. Meanwhile, season the pork with the salt and ground peppercorns. Heat the oil in a saute pan and sear the pork tender on all sides for 8 minutes, making sure to get a nice crust on the outside. Remove and cool slightly. Drain the noodles, and add them to the hot chicken stock. Add the chili peppers, shiitakes, and mushroom soy sauce, continue to simmer. Thinly slice the pork tender and add it and the cilantro to the noodle broth. Season and ladle yourself out a big bowl.
How To make Spicy Buckwheat Noodles and Pork In Broth's Videos
Cold soba with dipping sauce (Memil-guksu: 메밀국수)
Memil-guksu is a cold soba dish served with a delicious dipping sauce! Full recipe:
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Yaki Udon Noodles (20-min recipe)
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⭐️ Here's our scrumptious, tangy, and vegetable-packed Yaki Udon recipe; a stir-fried dish from Japan with thick udon noodles, a tasty soy-based sauce, tofu, and plenty of veggies.
⭐️ Ingredients
FOR THE STIR FRY
14 ounces udon noodles vacuum packed
2 tablespoons vegetable oil
½ pound firm tofu
½ teaspoon salt
1 small onion
2 cloves garlic
1 inch ginger
1 carrot
1 heaping cup (5 oz) bell peppers
1 heaping cup (5 oz) mushrooms
1 heaping cup (5 oz) bok choy
2 scallions
FOR THE STIR FRY SAUCE
2 tablespoons dark soy sauce
2 tablespoons vegetarian oyster sauce
2 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon brown sugar
1 teaspoon sriracha sauce
Metric:
FOR THE STIR FRY
400 grams udon noodles vacuum packed
2 tablespoons vegetable oil
250 grams firm tofu
½ teaspoon salt
1 small onion
2 cloves garlic
2½ cm ginger
1 carrot
150 grams bell peppers
150 grams mushrooms
150 grams bok choy
2 scallions
FOR THE STIR FRY SAUCE
2 tablespoons dark soy sauce
2 tablespoons vegetarian oyster sauce
2 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon brown sugar
1 teaspoon sriracha sauce
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Lunchbox Miso Soba Tofu Recipe In 4K HDR - Lunchbox Series
#lunchbox #misosoba
Our very first lunchbox series recipe is a very simple yet nutritious and delicious dish. And meant to travel well so that you can easily bring to office.
Start by boiling enough soba for 1 person in water for around 5 minutes. Remove the noodles once they are soft and run under tap water to stop the cooking process. Place the cooked soba into a lunchbox of your choice.
In the same pot used to boil the soba, add a packet of soft tofu that has been cut into smaller square cubes. Blanch the tofu for a few minutes. Strain the tofu and add to the soba lunchbox. Sprinkle chopped green scallion.
Add 1 tbsp of miso paste into the lunchbox and it is ready to be covered with a lid. Pack into a bag and bring it to office and refrigerate in your office pantry’s fridge.
Once lunchtime comes around, simply boil some water and add the hot water into the soba lunchbox. Use a pair of chopstick to give everything a good stir and dissolve the miso paste completely.
To finish, sprinkle a handful of furikake and you are ready to eat!
So easy, and convenient for a healthy office lunch meal that is so much cheaper than eating outside.
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Music track “Prodigal Redemption” from The Eternal Broth album, composed and performed by Ian Low.
Download the album from iTunes at The Eternal Broth by Ian Low
The Vietnamese noodle soup you'll LOVE as much as Pho | Bun Bo Hue | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Cold, spicy, chewy noodles (Bibim-naengmyeon: 비빔냉면)
In this video I'll show you how to make a spicy kind of Korean icy cold noodles called bibim-naengmyeon. It's ice cold and made with a slightly sweet, vinegary, spicy sauce, and cucmber and pear. When you eat it, first thing you need to do is mix it up in the bowl, which is why it’s called bibim, which means “mixed up” in Korean (like bibimbap - mixed rice).
Full recipe:
Translate the subtitles in this video to your language:
Eomma’s big jar sauce of sauce | bibinnengmyun | buckwheat noodles | Korean noodles | easy recipe