Empty My Fridge
Forget About Instant Ramen and Make These 10-Minute Noodle Dishes Instead!
Ingredientes
- Scallion · thinly sliced2 + ¼ xícara
- Garlic · minced4 dentes + 1 colher de sopa
- Ginger · grated1 + 1 colher de chá
- Cucumber1
- Cilantro
- Sesame seed · toasted3 colheres de sopa
- Noodle · sliced2
- Egg
- Chinese sesame paste2 colheres de sopa
- Molho shoyu2 colheres de sopa
- Dark soy sauce1 colher de chá
- Vinegar2 colheres de sopa
- Sugar1 colher de chá
- Chicken stock · powder½ colher de sopa
- Chili oil2 colheres de sopa
- Chili pepper · flakes4 colheres de sopa
- Vegetable oil1 xícara
Modo de preparo
- Thinly slice the green onions, finely chop the garlic, and grate 1 tsp ginger. Cut the cucumber into thin matchsticks and chop the cilantro. Grind the sesame seeds with a mortar and pestle.
- In a small bowl, mix the sesame paste, soy sauce, dark soy sauce, vinegar, sugar, bouillon powder, chili oil, garlic and ginger until well combined. If you have no chili oil, mix the chili flakes, minced garlic, green onions and oil, then microwave uncovered for 3 minutes.
- Boil plenty of water and cook the noodles for 2 servings according to the package instructions. Drain and set aside.
- Add 1/4 cup (60 ml) of the noodle cooking water to the sauce and mix well. Pour over the noodles and toss.
- Divide between 2 bowls and top with cucumber, green onions, cilantro, egg if using, and ground sesame.
Resumido do vídeo de Aaron and Claire. Assista para ver os detalhes.
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