My Darling, My Noodle!

 

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!)

A sight for sore eyes

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:

The ingredients

fresh noodles

cucumber, sliced (kirbies are nice)

kimchi, sliced & its juice

soy sauce

sesame oil

sesame seeds

water, optional

The steps

       

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.

Advertisements

11 thoughts on “My Darling, My Noodle!

  1. Some vague ideas of how much of everything… I don’t need it for the punch, but maybe for the noodles I do. I am much better at drinking than at cooking.

    • I like to leave it up to the cook to decide proportions, especially where kimchi is concerned, you should add as much as you want. I think my aunt put in about a little under a cup and about two kirbies. But if you only had one kirby I don’t want that to stop you from making this dish if you have the other ingredients…

  2. Pingback: Hands at 81 | DIY Korean Food

  3. Pingback: Search Terms: Not Lost in Translation | DIY Korean Food

  4. Pingback: Just Make It Yourself: Noodles! | DIY Korean Food

  5. Pingback: Your Noodle In/Dependence | DIY Korean Food

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s