Spicy Cold Noodles
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Neangmyeon
Cabbage slicer
Korean Jin Gangang
Mirin
Sesame Oil (Kadoya)
Gochujang
Gochugaru
Canon EOS Rebel T5i with 18-135mm STM Lens
Canon EOS 70D with 55-250mm STM Lens
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Spicy Cold Noodles
Ingredients
For the Sauce
1 Tbsp gochujang, Korean red pepper paste
1 Tbsp soy sauce
1 Tbsp mirin
1 Tbsp sesame oil
2 Tbsp gochugaru, Korean red pepper flakes
2 Tbsp apricot jam (you can substitute to any fruit jam/jelly, honey or sugar)
3 to 5 cloves garlic, chopped (approximately 1 1/2 Tbsp)
1 serrano chili, chopped
1 1/2 Tbsp fresh lemon juice
2 tsp sesame seeds, crushed in between your palms
For Spicy Cold Noodles
12 to 14 oz neangmyeon noodles
3 to 4 handfuls green cabbage (add some purple cabbage too if you like!)
3 to 4 oz carrot, thinly julienne
3 to 4 oz cucumber, thinly julienne
1 tsp sesame oil
1 tsp sesame seeds
10-min. Korean Bibim Guksu (Korean Cold Spicy Mixed Noodles)
10-min. Korean Bibim Guksu aka as Korean Mixed Noodles. These cold, spicy, tangy noodles are the most delicious way to cool down. They truly satisfy taste bud thanks to the sauce and springy noodles that are like no other! This is probably one of my top 5 favourite Korean noodles.
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SPICE UP your weekly menu with this quick + easy Noodles Recipe
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LEARN HOW TO MAKE AN EASY AND QUICK SWEET + SPICY NOODLES RECIPE TODAY!
LAY HO LAY HO! If there's noodles, I'm game! Join me in this episode and learn how to make an easy, quick, and tasty sweet and spicy noodles stir fry recipe right at home! Let's begin
Ingredients:
4 pieces garlic
small piece ginger
5 sticks green onion
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
splash toasted sesame oil
1/2 tbsp maple syrup
1/4 cup peanuts
1 tsp white sesame seeds
140g dry ramen noodles
2 tbsp avocado oil
1 tsp gochugaru
1 tsp crushed chili flakes
Directions:
1. Bring some water to boil for the noodles
2. Finely chop the garlic and ginger. Finely chop the green onions keeping the white and green parts separate
3. Make the stir fry sauce by combining together the doubanjiang, soy sauce, dark soy sauce, black vinegar, toasted sesame oil, and maple syrup
4. Heat up a nonstick pan to medium heat. Add the peanuts and white sesame seeds. Toast for 2-3min, then set aside
5. Boil the noodles for half the time to package instruction (in this case 2min). Gently loosen the noodles with chopsticks
6. Place the pan back to medium heat. Add the avocado oil followed by the garlic, ginger, and the white parts from the green onions. Sauté for about 1min
7. Add the gochugaru and crushed chili flakes. Sauté for another minute
8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add the green onions, toasted peanuts, and sesame seeds but save some for garnish
9. Sauté for a couple of minutes, then plate the noodles. Garnish with the remaining peanuts, sesame seeds, and green onion
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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