Koreans are experts at making chewy noodles and I'm so grateful to Youtubers like Mommytang and Maangchi for introducing me to Naengmyeon.
I've taken their recipe and given my own twist because I guess I have a different palate and this palate craves deep, rich and more often than not, spicy flavours.
Since I've attempted an Oxtail Noodle recipe yesterday, I wanted to experiment with a meatless version today.
I've decided to braise mushrooms and tofu sheets for dinner tonight. Here's my recipe:
Serves 2 pax
Dried Chinese Mushrooms - 5-6 pcs
Shallots - 2
Garlic - 1
Leeks - 2 stalks
Ginger - 3" root sliced
Dried Chillies - 4 pieces
Soy Sauce - 2 tbsp
Dark Soy Sauce - 2 tbsp
Corn Starch - 1/2 tsp diluted in water
Fried Tofu Sheets - 1 packet
Chinese Rice Wine - 2 tsp (optional)
Naengmyeon - 1 fistful
Spring Onions - for garnishing
Soak Dried Chinese Mushrooms in hot water until it is half done. Remove stalk
Blanch fried tofu sheets to remove excess oil for a few seconds and set aside. Also, blanch some veggies like brocollini and lastly, blanch the noodles
Heat a bit of oil and fry all the aromatics in high heat. Add Chinese mushrooms including the water that soaked them into the pot
Pour in sauces and wine
Close the lid and let it boil in high heat over 5 minutes. Turn the heat down and continue for another 15 minutes. That's it!
Click here for the Rush Hour Oxtail recipe
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