Noodelu

Gochujang roast celeriac noodle bowls🍜🍜

-This dish provides a delicious fusion of flavors with the spiciness of gochujang and the earthy sweetness of roasted celeriac. Adjust the spice level according to your preference, and feel free to add extra vegetables or protein for a more substantial meal.

Ingredients:

1 tbsp reduced-salt soy sauce
½ tbsp sesame oil
1 tbsp gochujang
1 tbsp mirin
½ large, or 1 small celeriac, peeled and cut into 1cm cubes
200g wholewheat, buckwheat or brown rice noodles
180g cucumber, diced
2 tbsp rice vinegar
2 tsp maple syrup or runny honey
180g edamame, blanched or defrosted
100g radishes, diced
2 spring onions, sliced
1 tsp black or white sesame seeds
a handful of leaves coriander and mint, to serve

Directions:

-Heat the oven to 200C/fan 180C/gas 6. Whisk together the soy, sesame oil, gochujang and mirin in a small bowl, then pour over the celeriac in a small baking tray. Toss well and roast for 35-40 minutes until the celeriac is sticky and glazed.

-When the celeriac is almost ready, cook the noodles following pack instructions, then rinse under cold water. Put the cucumber in a bowl and toss with the vinegar and maple syrup.

-Add the cooked noodles to the baking tray and toss with the celeriac and gochujang sauce. Add 1-2 tbsp of just-boiled water to loosen the sauce and coat the noodles. Mix well until everything is combined and saucy.

-Divide the noodles between bowls, top with the pickled cucumber, edamame, radishes and spring onions. Scatter with the sesame seeds and herbs to serve.

Salmon and peanut butter noodles🍜🍜🍜

-Salmon and peanut butter noodles is a delicious and unique dish that combines the richness of salmon with the creamy goodness of peanut butter.

Ingredients:

2 bunches broccolini, cut into long, thin florets

500g fresh hokkien noodles

60g (1 ⁄4 cup) panang curry paste

60ml (1⁄4 cup) peanut oil

4 skinless salmon fillets

2 French shallots, peeled, thinly sliced

250ml (1 cup) Massel Organic Chicken Liquid Stock

1 tbsp soy sauce

2 tsp fresh lime juice

130g (1⁄2 cup) smooth peanut butter

1 tbsp brown sugar

Toasted sesame seeds, to serve

Sliced green shallot, to serve

Lime cheeks, to serve

Sliced long fresh red chilli, to serve (optional)

Directions:

-Cook the broccolini in a large saucepan of boiling water for 2 minutes or until tender crisp. Use tongs to transfer to a bowl. Remove pan of water from heat. Add noodles. Set aside for 5 minutes or until softened slightly. Drain. Transfer to the bowl.

-Meanwhile, place 2 tbsp curry paste and 1 tbsp oil in a large bowl. Stir until combined. Add salmon and toss until coated. Heat 1 tbsp remaining oil in a large frying pan. Add the salmon and cook for 3-4 minutes each side. Transfer to a plate. Cover to keep warm.

-Heat the remaining oil in the pan over medium heat. Add the French shallot and cook, stirring, for 2-3 minutes or until softened. Add the remaining curry paste and cook, stirring, for 30 seconds or until aromatic. Add the stock, soy sauce, lime juice, peanut butter and sugar. Cook, stirring, until the mixture comes to the boil. Add the noodle mixture and toss until well coated. Divide among serving bowls. Top with the salmon. Sprinkle with sesame seeds, green shallot and chilli, if using. Serve with lime cheeks.

Noodles with crispy chilli oil eggs
Ingredients
1 tsp vegetable oil
2 heads pak choi, each halved through the core
2 tsp Chinese black vinegar
1 tbsp soy sauce
1 tsp sesame oil
pinch of sugar
200g cooked noodles (I use straight-to-wok noodles, egg, udon or ramen noodles)
2 large eggs
For the crispy chilli oil (or use ready-made)
4 small shallots, halved and thinly sliced
1 head of garlic (about 8-10 cloves) thinly sliced
1 x 10cm cinnamon stick
4 star anise
500ml vegetable oil
2 tbsp sesame seeds
2 tsp cumin seeds
1 tsp Szechuan peppercorns
1 thumb-sized piece ginger, peeled, finely chopped
30g crushed red chilli flakes
2 tbsp soy sauce
1 tbsp caster sugar

How to Make Instant Noodle Cups (DIY)
Ever wonder how to make healthier instant noodles recipe at home? The packaged stuff is often loaded with SO much sodium and other weird ingredients, but this instant noodles recipe is a healthier version that you can make at home (while also being able to pronounce and find everything that goes into it).

The Savory Science of Instant Noodles
This combination of traits make instant noodles a seemingly perfect solution for college students’ hectic schedules and depleted bank accounts. Let us take a moment to appreciate what made instant noodles possible — let us savor the science behind this culinary delicacy. Instant noodles are truly a technological marvel – they can last for up to 12 months on the shelf, and a tiny little packet of seasoning makes the noodles taste so good. You can thank science for making this all possible.

Since rice noodles are so sticky, they work wonderfully in this recipe because they grab ahold of the flavorful sauce. Feel free to use any type of rice noodles such as pad thai, stir-fry, vermicelli, straight cut, etc. Often times I’ll stop by our local Asian market and just grab whatever variety looks interesting that day! No need to fret about the shape or size.

One pan Spicy Korean Beef Noodles recipe made with a simple Korean marinade and ramen noodles with onions and mushrooms makes a tasty dinner you’ll have ready in just 30 minutes.

Sharing an easy, weeknight, takeout-at-home-style dinner, Crispy Sesame Garlic Chili Oil Noodles. Homemade spicy chili oil with crispy garlic, shallots, and sesame seeds all tossed with quick-cooking rice noodles and fresh herbs. These noodles are saucy, just a little spicy, and the recipe comes together in no time at all (about 25-minutes). Perfect for busy weeknights when you’re looking for something with a little more flavor, but still quick, and delicious.

These weeknight noodles are inspired by the silky richness of meaty tomato sauce and the fiery, tangy-sweet flavors of pad kee mao (a.k.a. drunken noodles). It's full-on explosive flavor in under an hour.

Pasta may very well be one of the most popular carbohydrates in the culinary world. It can be served on its own with a drizzle of olive oil and a sprinkling of herbs, or it can be topped off with a meaty tomato sauce. Fold into casseroles or soups, or toss into salads for a heartier main dish. With so many different types of pasta shapes and names, you can choose from a variety of noodle types with striking designs, various sizes, and different textures for your menu.

I’ve previously shared stories where Dozer has been randomly recognised on the streets by readers (ah, it makes me proud!) and the odd occasion when I’ve been recognised. Always in a state of disarray. I am waiting for the time it happens when I just happen to be dolled up for an evening out.🤞🏼

At the Filipino gatherings of my youth, you could always count on ample amounts of pancit, a noodle stir-fry seasoned with oyster sauce and fish sauce. Pancit recipes vary, but they tend to take shape based on whatever you toss in the wok. The goal is not to get a crazy hot sear, but simply to get everything warmed through and cooked. Without the savory crunch of fried garlic, my kitchen wouldn't be the same.