Testing the Most Viral Noodle Tik Tok Recipes – Pro Home Cooks

Step 1

Start by bringing a pot of water to a boil. At the same time, preheat a wide sauté skillet to medium heat.While the pan is still preheating, cut up your veggies. Slice up the mushroom, cabbage, and onions. Slice your carrots and celery into sticks.Drizzle in some oil into the pan and add in the onions and mushrooms. Sauté for 2 – 3 minutes and then add carrots & celery. Cook for 1 more minute and then add in the sliced cabbage. Cook for 2- 3 more minutes.In the meantime, combine the soy sauce, oyster sauce, black vinegar, sesame oil, sugar, and black pepper into a bowl. Mix to combine & set asideBy now, the water should be boiling so add in your noodles and cook according to the instructions on the bag. However, make sure the noodles are al dente.Drop the cooked noodles and scallions into the pan and drizzle over the sauce. Sauté on high heat for 2 – 3 minutes. Serve while hot!

Step 2

Start by bringing a pot of water to a boil. At the same time, preheat a wide sauté skillet to medium heat.Then slice the pork belly thinly and score it. See video for a visual description if needed. Drop the pork belly into the dry hot pan and sauté for 3-4 minutes. Then move onto your veggies. Cube up your potatoes, zucchini, onions, and cabbage. Set aside.Once the pork has color, add in the onions and potatoes. Sauté for 1 – 2 minutes and then add in the zucchini and cabbage. Drizzle in more oil if you need and sauté for 2 – 3 more minutes.Make a well in the middle of the pan and add in 1/2 cup of bean paste. Fry for 3 – 4 minutes. In the meantime, make a slurry of equal parts cornstarch and water. Slice the cucumbers into sticks as a garnish and set aside. Now back to your pan, mix everything up and add in some sugar, ginger and black pepper. Sauté for 1 more minute before adding your good quality beef broth and a pinch of msg. Mix to combine. Next, mix in your slurry and cook until it thickens. It should take about 1 minute.Drop the noodles into the boiling water and cook according the package directions. Once cooked, drain and plate the noodles into a bowl.Pour over your jajang sauce to one side and top with sesame seeds, cucumber, sesame oil, and yellow pickled radish. Enjoy while hot!

Step 3

Start with a pot of beef bone broth on medium heat. Add in some miso paste, bring to a boil. Whisk to combine.Next, to a bowl add in 1 serving of beef and 1 serving of instant vermicelli noodles. Pour over the hot broth and cover to steam. While your noodles are cooking, chop your scallion and grab a lime.After 3 – 4 minutes uncover the noodles and top with chili oil, scallions, and a good squeeze of lime. Enjoy while hot!

Step 4

Start by bring a pot of water to a boil. In the meantime, preheat a wide saute skillet to medium heat.While the pan is still preheating, cut up your veggies. Slice up the mushroom, cabbage, and onions. Slice your carrots and celery into sticks.Drizzle in some oil into the pan and add in the onions and mushrooms. Saute, for 2 - 3 minutes and then add carrots & celery. Cook for 1 more minutes and then add in the sliced cabbage. Cook for 2- 3 minutes.In the meantime, combine the soy sauce, oyster sauce, black vinegar, sesame oil, sugar, and black pepper. Set asideBy now, the water should be boiling so add in your noodles and cook according to the instruction on the bag. However, you will want the noodles a little al dente.Drop the cooked noodles and scallions into the pan and drizzle over the sauce. Sauté on high heat for 2 - 3 minutes. Serve while hot!

Step 5

Start by bringing a pot of water to a boil. At the same time, preheat a wide sauté skillet to medium heat.Then slice the pork belly thinly and score it. See video for a visual description if needed. Drop the pork belly into the dry hot pan and sauté for 3-4 minutes. Then move onto your veggies. Cube up your potatoes, zucchini, onions, and cabbage. Set aside.Once the pork has color, add in the onions and potatoes. Sauté for 1 - 2 minutes and then add in the zucchini and cabbage. Drizzle in more oil if you need and sauté for 2 - 3 more minutes.Make a well in the middle of the pan and add in 1/2 cup of bean paste. Fry for 3 - 4 minutes. In the meantime, make a slurry of equal parts cornstarch and water. Slice the cucumbers into sticks as a garnish and set aside. Now back to your pan, mix everything up and add in some sugar, ginger and black pepper. Sauté for 1 more minute before adding your good quality beef broth and a pinch of msg. Mix to combine. Next, mix in your slurry and cook until it thickens. It should take about 1 minute.Drop the noodles into the boiling water and cook according the package directions. Once cooked, drain and plate the noodles into a bowl.Pour over your jajang sauce to one side and top with sesame seeds, cucumber, sesame oil, and yellow pickled radish. Enjoy while hot!

Step 6

Start with a pot of beef bone broth on medium heat. Add in some miso paste, bring to a boil. Whisk to combine.Next, to a bowl add in 1 serving of beef and 1 serving of instant vermicelli noodles. Pour over the hot broth and cover to steam. While your noodles are cooking, chop your scallion and grab a lime.After 3 - 4 minutes uncover the noodles and top with chili oil, scallions, and a good squeeze of lime. Enjoy while hot!