As a noodles lover, I would like to make any of my favorite noodle at home for anyone to enjoy. Trying this stir fried Korean glass noodles in the resturant, first it appeal me is the sesame oil aroma and the crunchy texture of the noodles. It's different from other egg noodles that we normally eat. The good thing about this noodles is after we ate some other food for a while, even the noodle was because cool off and it's still taste good like a noodle salad. I immediately rely that it's good for appetizer and a cold noodles dish as well. Purchase a package of this Korean sweet potato starch noodles, it's easily found in any Korean or Asian market. I normally purchase one package of around 12 oz for my whole family. Ingredients: - one package of Korean Swet Potate starch noodles - 2 bunches of spinach - Fresh black mushroom (if available) or - White mushroom - 2 Carrot stick, shredded - 2 Celery stick, shredded - approximate 1/4 cup of so
The spicy noodle at Din Tai Fung. I have it once and it is so yummy that lead me to start experiment the spicy sauce. I used the dry Taiwanese noodle. I have try to mix with all the ingredients as described below and it taste good. Try that see you like my version. Ingredients: - 5 pieces of dry Taiwanese noodle - 1 teaspoon of Chinese prickly ash oil - 4 table spoon of chili oil - 1 package of preserved spicy pickle - 1 teaspoon of minced garlic - 3 table spoon of low salt soy sauce - 2 teaspoon of sesame oil - some green onion - some cilantro Good for 5 serving Instruction: Boil the noodle for around 10 minutes or until it soft in the middle. Drain and rinse with cold water. Set aside for use later. Chopped and minced the pickle and set aside. Heat up the sauce pan with olive oil to brown the garlic. Add the minced spicy pickle and all the rest of the ingredients to simmer around 3 minutes. Remove from heat and mix the portion you desire of noodle in the bowl and add