knife cut noodles

Delicious noodle soup made with thick knife-cut noodles and a rich chicken broth

Dak Kalguksu (Korean Chicken Noodle Soup)

chicken

onion

garlic

ginger

white parts of scallions

onion (thinly sliced)

soup soy sauce

sesame oil

salt (about 1/2 teaspoon and pepper to taste)

zucchini (julienned)

scallions (finely chopped)

soy sauce

Korean red pepper flakes (gochugaru)

sesame seeds

– 3 scallions (finely chopped)

all-purpose flour

salt

cooking oil

water (start

Place the cleaned chicken in a stockpot large enough to hold the chicken and 12 cups of water. Add the onion, garlic, ginger, scallions, and 12 cups water. Bring it to a boil over medium high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 minutes. Adjust cooking time for cut pieces of chicken. If making homemade noodles, this is a good time to start making the dough.

Sprinkle the julienned zucchini with salt for about 15 minutes and then squeeze out the water. Briefly saute in a heated pan with a little bit of oil. Set aside.

Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender. Turn the heat off and carefully remove the chicken.

When the chicken is cool enough to handle, remove the meat off the bones. Shred the meat into small bite size pieces. Add the garlic, salt and pepper to the chicken. Combine well.

Strain the broth and remove the excess fat. You can line the strainer with a paper towel or use a fat separator.

Return the broth back to the pot. Add the optional dried kelp, onion slices, and soup soy sauce. Bring it to a boil and boil for a few minutes. Add salt and pepper to taste. Remove the kelp. This is a good point to roll the dough out and make the noodles if making homemade noodles.

Meanwhile, in another pot, boil water to parboil the noodles. Add the noodles, and stir. Cook briefly.

Remove the noodles with a strainer and add to the pot with the broth. Continue to boil until the noodles are cooked through.

To serve, ladle the noodles and soup in a serving bowl, top with the chicken pieces, zucchini, and chopped scallion.

Mix the flour, salt, optional oil and add 3/4 water by hand until the dough starts to come together. You&#039;ll need to add more water, depending on your flour. Add 2 tablespoons water and see how it is. The dough should feel stiff to work with. If still too dry, add a little more.

Flour the surface to knead. Knead with the heel of your hand until the dough is fairly smooth, about 5 minutes. The dough should feel slightly too stiff to work with at this point. You can adjust the dough by kneading in a little more flour or more water (just enough to wet your hands). Cover with plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth. You can prepare the dough up to this point a day in advance.

When ready to use, knead the dough for 2 to 3 minutes. Using a sharp knife, cut the dough into 2 pieces. Dust the work surface generously with flour. Flatten a piece, and roll it out with a rolling pin to make a thin sheet, about 12 x 14-inch.

From the longer side, fold the dough over 3 to 4 times into layers. Again, generously flour the surface and the dough as you roll it out and fold to keep the dough from sticking.

Cut the dough with a sharp knife into about 1/4-inch thickness. Unfold the noodles and dust with flour to keep the noodles strands separate.

For the homemade noodles - optional

Rich, hearty, refreshing, and super easy Cold Sesame Noodles inspired by Chinese and Taiwanese flavours with homemade chili oil.These noodles are inspired by Taiwanese sesame noodles and the cold sesame noodles I had from the restaurant Mian in Las Vegas, that served it with a delicious numbing chili oil. I paired these with my homemade chili oil to create a really rich, hearty, and somewhat refreshing bowl of noodles. You can also enjoy this with my cucumber rose salad (recipe here) to balance off the richness.

Cold Sesame Noodles (Easy Vegan Recipe)

sesame

soy sauce (or more to taste)

tsp dark mushroom soy sauce

Chinese black vinegar

tbsp sesame oil

garlic (minced)

tbsp sugar

tbsp water

5.5 oz dried wheat noodles

Ice cubes (optional)

Chili Oil

Chopped nuts

onions

rose salad

In a large bowl, mix all the sauce ingredients together. Feel free to adjust according to your desired taste and consistency. Do note that the sauce will slightly thicken once mixed with the cold noodles. Set the sauce aside.

Cook the noodles until very chewy or al dente. I like to slightly undercook mine since the noodles will continue to cook from the residual heat even when the heat has been turned off.

Drain the noodles from the water and run through cold running water to stop the cooking.

Optional: place the noodles in a strainer and add some ice cubes before mixing to get the noodles cold. Drain from any excess water then place in a large bowl.

Pour the sauce over the noodles and mix well. The noodles will still be slightly wet from the water/ice, which will be just right so the noodles aren’t too dry.

Add chili oil, chopped nuts, green onions, and other toppings/protein of choice. Sliced cucumber or radish will be a great addition for that extra crunch and refreshing bite. Mix your noodles until well coated in the sauce, and enjoy!

Storage tip: these noodles are even better colder and I kept mine overnight in the refrigerator. The sauce does thicken in the fridge so you can add a splash of black vinegar or even a drizzle of sesame oil and mix to coat before enjoying.

This bowl of Chili Lime Noodles is topped with a sweet & savory tempeh crumble that goes perfectly with the tangy and spicy flavors of the noodles.

Chili Lime Noodles with Tempeh Crumble (Vegan Recipe)

lb tempeh (I used Lightlife Food tempeh)

tbsp maple syrup (or other sweetener of choice)

tsp sesame oil

tsp chili oil

tbsp minced ginger

tbsp lemongrass

dry wheat noodles

red onion (or 1 small shallot, small dice)

tbsp soy sauce (or

tsp chili powder (, I used gochugaru)

tbsp lime juice

Cilantro and chopped green onions (for garnish (optional))

With your hands, crumble the tempeh into small pieces.

Heat a medium skillet over medium high heat. Add the oil. Once hot, add the crumbled tempeh and then stir fry the tempeh until lightly golden brown. Do not overcook since this can dry out the tempeh.

Meanwhile, prepare the tempeh sauce and feel free to adjust to your taste.

Move the tempeh to the side of the pan. Add more cooking oil then stir-fry the minced garlic, ginger, and lemongrass until aromatic, around 1 minute.

Over low heat, add the sauce. Mix well to coat the tempeh. Increase the heat to medium heat until the sauce comes to a gentle simmer.

Reduce the sauce until it turns into a glaze-like consistency and coats the crumbled tempeh. Finish with sesame oil and chili oil, if desired.

Set aside the tempeh. Do note that the sauce will continue to thicken as it cools.

TEMPEH

Heat a pot of water. Once it comes to a hard boil, cook the noodles until very chewy or done to your liking.

You can use the same pan as the tempeh. There will be excess oil from the tempeh as well, which you can use. Heat the oil over medium heat. Once hot, sauté the diced shallot/onion and minced garlic.

Lower the heat. Add the soy sauce, sugar, and chili powder. Mix well.

Add the cooked noodles and mix to coat well in the sauce. Taste the noodles and feel free to season more if needed.

Add the lime juice and mix well.

NOODLES

Place the noodles in a bowl. Top with the tempeh crumble and garnish with cilantro and chopped green onions, If desired. Enjoy!

TO SERVE

Learn how to make Korean knife-cut noodles (Kalguksu noodles) from scratch. These rustic, chewy noodles are easy to make by hand and perfect for soups, stir-fries, or any dish that calls for hearty, homemade noodles.

Easy Korean Knife-Cut Noodles (Kalguksu Noodles)

plain flour ((all-purpose flour))

tsp fine salt

tsp cooking oil

water (plus 1/2

Make the Dough. In a medium-sized bowl, combine the flour, salt, cooking oil, and 1/2 cup of water. Mix until the dough begins to come together.If the dough feels too dry, gradually add more water—up to 1½ tablespoons—until it forms a slightly chewy, elastic dough. Dough texture can vary depending on humidity and flour type, so trust the feel: it should be firm but pliable. If it gets too sticky, sprinkle in a bit more flour. Mix and knead until the dough is smooth and cohesive.

Rest the Dough. Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour. This resting period helps the gluten relax, making the dough easier to roll and work with.

Divide and Roll. Once rested, knead the dough briefly by hand to bring it together, then divide it into six equal portions. Generously dust a chopping board with plain flour to prevent sticking. Take one portion and place it on the floured surface. Using a rolling pin, roll it out evenly and thinly. Make sure the dough stays smooth and doesn’t stick to the board—add a bit more flour as needed.

Fold and Slice. Lightly sprinkle flour over the surface of the rolled-out dough to prevent sticking. Starting at one end, gently fold the dough into loose, even layers — not too tight. Leave a little gap between the folds so it’ll be easier to separate the noodles later. Aim for a strip about 5 cm wide (roughly 2 inches). Handle the dough gently to keep its elasticity and avoid tearing. Once folded, dust the top lightly with flour, then use a sharp knife to slice the dough into thin, even strips.

Ready to Use. Once sliced, gently separate the noodles and give them a light dusting of flour to keep them from sticking. They’re now ready to cook or store for later. These fresh, homemade noodles are perfect for dishes like kalguksu (knife-cut noodle soup), bibimmyeon (spicy mixed noodles), or jajangmyeon (black bean sauce noodles) — a simple way to add a delicious, personal touch to your meal.

Silky smooth gochujang noodles with crispy sesame ground beef crumbles.

Creamy Gochujang Noodles

packs Trader Joe's Knife Cut Noodles (see notes from substitutions)

Low Fat Cottage Cheese

(84 grams) Gochujang

Water

Ground Beef (96% lean)

Sauce Packets

Tablespoons Maple Syrup

Tablespoon Coconut Aminos or Low Sodium Soy Sauce

Tablespoon Rice Vinegar

Green Onions (thinly sliced, green and white parts separated)

Bring a large pot of water to a boil for the noodles.

Blend the cottage cheese, gochujang, and water together until smooth. Set aside.

Mix the sauce packets, maple syrup, coconut aminos, rice vinegar, and white parts of the sliced green onions together. Set aside.

Brown and fully cook the ground beef in a pan over medium-high heat. Add the sauce to the cooked ground beef and stir everything together. Cook for another 2-3 untouched until the sauce thickens and begins to caramelize on the bottom. (Start cooking the noodles after adding the sauce to the cooked beef.)

Cook the noodles for 4 minutes. Reserve about ½ cup of the water and set aside before draining the rest. Add the drained noodles to the pot with the blended gochujang sauce. Toss together, using the reserved pasta water as needed to bring everything together.

Top with the crispy beef, remaining sliced green onion, and toasted sesame seeds.

This was extremely easy and tasty, but the cottage cheese in my sauce clumped together, was I supposed to heat it before adding it to the noodles?

Super easy to make! I used the TJ's noodles and just followed the recipe other than adding Sriracha. The cottage cheese kind of muted the gochujang flavor imo so the Sriracha was needed. I would add peas or broccoli next time. Will def make again and I'm going to try freezing a couple servings of the beef and sauce 🤞

Making this tonight and adding shredded cabbage to the beef while it cooks. Thank you for this recipe! Great one to get the kids to help with!

This was SO good. A little spicy but will definitely become a weekly staple. Took less than 20 minutes to make and easy cleanup. Win, win, win!

Anything you could swap out for the gochujang sauce? Don’t love spicey.

This recipe was absolute fire! It was easy, filling and so flavorful. Full disclosure: I'm a vegetarian. I made this with crumbled tofu as the protein. This is what I love about your recipes: even as a vegetarian I'm able to modify with an appropriate protein source and love it.

My picky kids loved this! What a nice surprise. Next time, I’ll double the meat and the sauce. I used half of the Gochujang paste. Would love to find noodles that are higher fiber, lower carb.

SO YUMMY!!!! Used Costco knife cut style noodles and it was so so filling and so so good. Husband approved too!

As another CCS (cottage cheese skeptic), I am now a CCC (cottage cheese convert)!  This was great and truly easy.

Wonderful recipe and will be making this again. Thanks!

I made this for dinner tonight and it was so easy and a HUGE hit with both myself and my husband. Big fan of the macros in this dish as well. Your recipes never disappoint, Mason!

Teriyaki ground turkey or chicken with stir fried broccoli and instant noodles.

High Protein Teriyaki Noodles

oz Broccoli Florets (cut into bite size pieces)

Tablespoon Olive Oil

Turkey

(95 grams) Trader Joe's Soyaki (or any teriyaki sauce)

Green Onions and Toasted Sesame Seeds (for serving)

Bring a pot of water to a boil for the noodles.

Heat the olive oil in a nonstick pan over medium-high heat. Add the broccoli and cook for 5-6 minutes, stirring occasionally, until nicely browned in spots. Transfer to a bowl and set aside.

Add the turkey and brown one side for 2-3 minutes before breaking apart and fully cooking. Add the teriyaki sauce to the cooked turkey, stir together, and cook another 1-2 minutes until the sauce begins to caramelize on the bottom.

Add the noodles to the boiling water once you add the sauce to the turkey in step 3. Cook the noodles for 4 minutes.

Reserve about 1 cup of the cooking liquid from the noodles before draining the rest. Add the noodles back to the pot along with the sauce packets.

Add the broccoli and turkey to the noodles. Use the reserved water as needed to bring everything together. (I used about ½ cup.)

Garnish with sliced green onion and toasted sesame seeds.

Amazing weekday dinner that my family enjoyed! 
I love ready ingredients from my TJ's but it was especially delicious because it's quick. Looking forward to trying more recipes, thank you!

These were a hit in my family. Doubled the broccoli and had sriracha on the table for those that like a little kick. This will go into regular rotation. As we generally have frozen broccoli and ground turkey in the freezer, this is also a pantry meal which is always appreciated.

Delicious and satisfying. Very easy to make. Will keep in the family meal rotation for sure!

Enjoyed these quite a lot, but def need to be salt and peppered during the cooking process. Super easy and quick, and even tastier the next day!

Delicious! Whole family loved it.
(Step 4's wording is a little confusing?)

Can't get enough of these noodles with any and every protein/sauce combination. This one is about as easy as it gets. TJ's soyaki sauce is very solid, coming from a Bachan's Japanese barbecue sauce enthusiast. I also think that would work great here, seeing as they contain similar amounts of sodium.

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The most viewed knife cut noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Easy Korean Knife-Cut Noodles (Kalg...

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The most viewed knife cut noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine