Everything in moderation? Is that possible with my beloved noodle?
So some scientists found the oldest noodle to date––some 4000 years old!––in Yellow River silt, in China. I read somewhere that Italians and Arabs like to lay claim to being the first noodle-eaters, but, alas, it turns out that the Chinese have been hand-pulling dough into pashegetti way ahead of anybody!
I am happy to shower laurels on whoever helped spread the deliciousness of noodles, be it Marco Polo on his Silk Road adventure or some other worthy merchant-traveler who thought it wise to share this good idea with others. I always find it a wonderful thing when the simplest of foodstuffs impart so much joy and satisfaction. Beef Wellington and Duck a l’Orange are probably nice once (not necessarily twice), but noodles all the time? Yes, oui, si! (Yes, I could go on about the many reasons to love ramen along with the rest of the known world, but I will leave that for another time and post when I can get my act together and make it myself!)
But now I am just happy to share with you how my aunt spreads noodle happiness and hope that you will go forth and share the joy with others:
cucumber, sliced (kirbies are nice)
kimchi, sliced & its juice
1. Boil your noodles but keep them al dente side, just a few minutes. You can rinse them in cold water to keep them from cooking, optional.
2. Add soy sauce and sesame oil, enough to coat the noodles, about a few tablespoons of each. Careful with the soy unless you are a salt fiend. My aunt does it all by gloved hand, but you can use chopsticks or tongs.
3. Add the kimchi, kimchi juice and cucumber slices. Add about a 1/8-1/4 cup water only if you feel the noodles are too dry. Taste to make sure you have a balance of flavors, add more kimchi juice or sesame oil if needed. Sprinkle with sesame seeds and serve.