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

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