Offline dengan aplikasi Player FM !
WELCOME TO OUR KITCHEN: We're making Garlic Chili Noodles
Manage episode 382378560 series 1895781
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Welcome to our kitchen!
In this episode of our food and cooking podcast, we're making Garlic Chili Noodles: a storied dish that's a great, quick lunch or dinner. Best with a beer and a streaming movie.
Here are the segments for this episode of COOKING WITH BRUCE & MARK;
[00:57] Our one-minute cooking tip: use a bouillon cube or bouillon powder to flavor the water for cooking dried pasta.
[02:38] We're making garlic chili noodles!
Here's the recipe. For ingredient links, scroll down a bit.
For one serving, cook and drain 4 ounces of dried, wide, hand-cut Taiwanese noodles (although you can use dried udon or ramen noodles).
Mix all this in a bowl: 1/2 tablespoon soy sauce, 1/2 teaspoon dark soy sauce, 1/2 teaspoon black vinegar (or 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon unseasoned rice vinegar), 1/4 teaspoon granulated white sugar, and 1/4 teaspoon table salt.
Add the hot noodles, then top with 2 minced and peeled garlic cloves, 1 trimmed and thinly sliced medium scallion, and 1 tablespoon chili flakes (such as Sichuan chili flakes or Korean chili flakes).
Heat 3 tablespoons (45 ml) of a neutral-flavored oil (that is, canola, corn, vegetable, safflower, etc.) in a small skillet set over high heat until the oil waggles. Pour over the noodles and aromatics and toss as everything sizzles. Cool a minute or two, then gobble down.
For the dried, wide, "hand-cut" noodles we used, click here.
For the dark soy sauce, click here.
For the black vinegar, click here.
And for the Sichuan chili flakes, click here.
[16:48] What’s making us happy in food this week: fall raspberries and MOD Pizza.
304 episode
Manage episode 382378560 series 1895781
We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Welcome to our kitchen!
In this episode of our food and cooking podcast, we're making Garlic Chili Noodles: a storied dish that's a great, quick lunch or dinner. Best with a beer and a streaming movie.
Here are the segments for this episode of COOKING WITH BRUCE & MARK;
[00:57] Our one-minute cooking tip: use a bouillon cube or bouillon powder to flavor the water for cooking dried pasta.
[02:38] We're making garlic chili noodles!
Here's the recipe. For ingredient links, scroll down a bit.
For one serving, cook and drain 4 ounces of dried, wide, hand-cut Taiwanese noodles (although you can use dried udon or ramen noodles).
Mix all this in a bowl: 1/2 tablespoon soy sauce, 1/2 teaspoon dark soy sauce, 1/2 teaspoon black vinegar (or 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon unseasoned rice vinegar), 1/4 teaspoon granulated white sugar, and 1/4 teaspoon table salt.
Add the hot noodles, then top with 2 minced and peeled garlic cloves, 1 trimmed and thinly sliced medium scallion, and 1 tablespoon chili flakes (such as Sichuan chili flakes or Korean chili flakes).
Heat 3 tablespoons (45 ml) of a neutral-flavored oil (that is, canola, corn, vegetable, safflower, etc.) in a small skillet set over high heat until the oil waggles. Pour over the noodles and aromatics and toss as everything sizzles. Cool a minute or two, then gobble down.
For the dried, wide, "hand-cut" noodles we used, click here.
For the dark soy sauce, click here.
For the black vinegar, click here.
And for the Sichuan chili flakes, click here.
[16:48] What’s making us happy in food this week: fall raspberries and MOD Pizza.
304 episode
Semua episode
×Selamat datang di Player FM!
Player FM memindai web untuk mencari podcast berkualitas tinggi untuk Anda nikmati saat ini. Ini adalah aplikasi podcast terbaik dan bekerja untuk Android, iPhone, dan web. Daftar untuk menyinkronkan langganan di seluruh perangkat.