Aunt Lees Oriental Noodles Food

KALGUKSU (KOREAN KNIFE-CUT NOODLE SOUP)

Steps:

• In a bowl, mix flour, salt and water with a spatula and then use your hands to form a ball. Making sure all the flour is incorporated into the dough. My recipe uses less water than most recipes so it may feel like there isn't enough water. The exact amount can change based on how dry your flour is but start with 1/4 cup + 1.25 tsp water per 1 cup of flour and see if you are able to form a dough. But if not, knead for a few times to see if you really need more water and add little bit more water (up to 1 tsp more).
• Once a dough ball has formed, sprinkle some flour on a counter or a board and then transfer the ball onto it. Knead about 10 times to make sure it forms one uniform dough. Cover with a plastic wrap or put in a plastic bag and let it rest for 30 minutes or more. You can also make the dough a day in advance and let it rest in the fridge.
• When it has rested, take out the dough and knead for 2 minutes to warm up the dough. On a floured surface, roll out the dough using a rolling pin until it is about 10x10 inch square or 8x11 rectangle. It doesn't really matter. If the dough sticks, sprinkle some flour on the rolling pin and on the board while rolling. Roll out until it's nice and thin - like you see in the picture.
• Sprinkle flour on the surface of the dough (so it doesn't stick to itself when rolled up) and fold the dough over from one side 4-5 times so you have layers. Cut gently with a knife (if you press hard, they will stick together so be careful) and immediately unfold and loosen the layers so they don't stick to each other. Sprinkle some more flour on the noodles and toss them so they are separated and well coated in flour. Set aside uncovered until you are ready to cook the noodles.
• *** Alternatively, you can use a stand mixer or a food processor to make your dough. But once the dough ball has formed, make sure you knead it by hand before letting it rest.
• Season ground beef with soy sauce, cooking rice wine (mirin) and garlic powder or fresh chopped garlic. Mix.
• Heat a non-stick frying pan on medium-high heat and saute the beef until everything is fully cooked. Break up any big lumps if there are any. Set aside to top noodles with.
• In a small bowl, add green onions (reserve half to use as garnish later), chopped chili or shishito peppers and add sesame oil. Mix well and coat everything with oil so they stay fresh longer.
• Add remaining seasonings - soy sauce, vinegar, red chili powder (gochukaru), sugar, garlic and couple dashes of black pepper. Set aside and serve with noodles.
• If making fresh noodles, follow instructions above and make dough. Let it rest.
• In a pot, add water, dried soup anchovies (guk myeolchi 국멸치) and kelp (dashima/kombu). Optionally add dried shrimp.
• Simmer UNCOVERED, for 30 minutes while you make the noodles. Turn off heat and let it rest. Let anchovies site in warm water - more flavors develop over time.
• Slice onions, zucchini, and optionally potato into matchsticks.
• Chop all green onions, garlic and green chili peppers OR shishito peppers. If using shishito peppers, double the amount.
• Remove and discard anchovies and kelp from broth.
• Bring broth to boil. Season broth with guk ganjang (soup soy sauce) and sea salt. Taste. Should be a little bit on the salty side since noodles will make it less salty.
• Once broth starts to boil, add onions and lower heat back to simmer for 5 minutes until onions start to become translucent.
• Turn heat back on to medium-high and add zucchini and noodles. If using packaged noodles, follow instructions on the package on cooking time. Add some chopped garlic and green onions now or later, fresh, as toppings. (I like the stronger fresh flavor as fresh toppings).
• Cook about 3- 5 minutes for homemade fresh noodles. For packaged Kalguksu noodles, follow directions on the package - usually 5-7 minutes.
• Serve noodles and soup in a bowl with the spicy Dadaegi on the side. Top noodle soup with fresh green onions, ground beef and optionally fresh chopped garlic and/or green chili peppers. Allow each person to add as much or as little as Dadaegi as they want.
• Enjoy it with some Kimchi - especially Buchu Kimchi if you have it.

ASIAN CHICKEN NOODLE SALAD

Steps:

• For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
• Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
• For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl.
• Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.

ORIENTAL BEEF NOODLES

Steps:

• Trim fat from steak, cut steak diagonally across grain into thin slices. Heat ½ teaspoon of oil in a large nonstick skillet over medium-high heat. Add steak, green onions and garlic; stir-fry for two minutes or until done to your preference. Remove steak from skillet; keep warm.
• Remove noodles from packages; only use one for recipe or part of one depending on salt preference. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles for two minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, vegetables and soy sauce; cook until thoroughly heated.
• To make this dish more quickly you can buy the slaw mix with shredded cabbage and carrot already made. Just use 2 cups of the slaw mix in place of the 1 cup of the shredded cabbage and 1 cups of shredded carrots.

ORIENTAL FRIED NOODLES

Steps:

• Prepare the pork with 1 tbsp corn flour, 1 tsp sesame oil, 1 tbsp oyster sauce and 1 strand of chopped spring onions, mix well and set aside.
• Heat the wok and add 5 tbsp of vegetable oil.
• Add diced chinese sausage, fry till fragrant and add in shitake mushroom for a quick stir-fry, set aside.
• Stir-fry marinated pork till slightly brown and set aside.
• Fry king prawn and set aside.
• Add in chopped garlic and red onions, fry till fragrant.
• Add in Chye Sim stem, quick stir-fry, add in noodles, fry thoroughly and add in remaining chye sim leaves and spring onions, add half cup of water and cover wok for 3 minutes.
• Add in noodle sauce and stir well.
• Add in all the ingredients (white mushrooms and enopi mushrooms cook only here to prevent overcooked), except the egg and stir well.
• Move the dish slightly aside and add in 1 tbsp vegetable oil, crack the egg in, fry till half cooked and fold in the noodles.
• Fry for another 2 minutes
• Ready to serve!