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Why Chefs share 3 ‘authentic’ noodle dishes to cook at home

Three cooks joined Good Morning America to focus on a staple component and dish this is made differently in every their family’s noodles.

Esther Choi, Charles Chen, and Jessica Tom shared their three variations of noodles beneath.

Grandma’s Taiwanese Beef Stew Noodles


1 pound daikon cut into 2 inch chunks

3 kilos of red meat shank into 2-inch chunks
2 tablespoons vegetable oil

2-inch piece of ginger

5 cloves garlic

3 scallions cut into 2-inch segments, keep some for garnish

1 complete white onion cut into wedges

1 tomato cut into wedges

four dried chilies ripped in half

1 tablespoon tomato paste

2 tablespoons spicy bean paste aka doubanjiang

2 teaspoons rock sugar brown sugar additionally works

half of cup soy sauce

half of a cup of Shaoxing wine

eight cups water

32 ounces wheat white noodles fresh if feasible

A small handful of bok choy for every serving

Cilantro finely chopped for garnish

Scallions finely chopped for garnish

1 % of Pickled mustard veggies purchase equipped-crafted from save cube into small pieces for garnish

1 Chinese fragrant herb packet includes:

four-megastar anise

1 Chinese cinnamon stick

three bay leaves

1 tablespoon fennel seeds

1 tablespoon cumin seeds

1 teaspoon coriander seeds

2 tablespoons Sichuan peppercorns

1/four teaspoon five-spice powder

1/four teaspoon black pepper


In a massive soup pot, heat the oil over medium heat. Add the rock sugar, scallion, and garlic. Cook for a couple of minutes till the scallions are lightly seared. Add the red meat get a smooth sear for nice taste, flip up the warmth, and blend the entirety properly.

Cook for approximately five minutes and stir. Then upload the Shaoxing wine, and soy sauce, and stir the whole thing collectively well so that the red meat is covered within the soy sauce aggregate.

Now upload the aromatics bag, plus the daikon, and the broth and ginger pieces in which you boiled the red meat in. Bring everything to a boil and right now flip the warmth all the way down to medium. Simmer for 90 minutes. The broth needs to be step-by-step simmering where you may see the water transferring inside the pot, however now not at a rolling boil.

After an hour, flip off the warmth and allow it to sit down for any other hour. Now your soup base is prepared. Reheat, get rid of the aromatics, and add salt to taste before serving.

Cook the noodles according to the package instructions, strain, and switch to a large serving bowl. Blanch a handful of your bok choy within the noodle water, and add it to the noodles. Then, ladle within the pork and the soup. Top with scallions, cilantro, and mustard veggies. I want to additionally drizzle a few chili oil for a pleasant touch of color.

Slurp away and nourish your soul!

Beef Japchae
Japchae is the right Korean dish to serve at a large birthday celebration. This stir-fry favorite makes use of glassy sweet potato noodles that take in the flavors of beef, soy, and sesame while maintaining their specific texture. The beef may be substituted with shrimp, pork, or even simply more greens.


8 ounces pork sirloin, reduce into lengthy thin strips

3/four cup sesame oil

1/2 cup plus three tablespoons soy sauce

1/4 cup plus 1 tablespoon brown sugar

7 cloves garlic, minced

15 dried shiitake mushrooms

5 shishito chile peppers or any mild inexperienced chile, thinly sliced

2 carrots, thinly sliced into matchsticks

1 medium onion, thinly sliced

1 purple bell pepper, thinly sliced into matchsticks

Kosher salt

1 bunch spinach

1 pound clear sweet potato noodles

1/four cup mirin

2 tablespoons fish sauce

2 tablespoons rice vinegar

1 teaspoon freshly floor black pepper


Put the beef in a medium bowl with 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon brown sugar, and 1 tablespoon minced garlic, and mix till the beef is absolutely coated. Set aside.

Put the shiitake mushrooms in a small bowl and pour in sufficient warm water to cover. Set aside to melt for 25 mins. Remove the softened mushrooms from the liquid, slice thinly and set aside.

Heat 2 tablespoons of sesame oil in a huge skillet. Add 2 tablespoons minced garlic, the shiitake mushrooms, shishito peppers, carrots, onions, and purple bell peppers, and cook dinner until barely smooth however nonetheless crunchy, for three minutes. Add 2 tablespoons of soy sauce and continue to cook for a further minute. Transfer to a bowl and set aside. Set the skillet apart for cooking the beef.

Prepare a medium bowl of ice water. Bring a medium saucepan of salted water to a boil, and then add the spinach and cook for 1 minute. Remove with a slotted spoon and at once add to the ice water. Drain the spinach and squeeze it together with your palms to take away the extra liquid. Roughly chop and set aside.

In the identical pan of boiling water, upload the noodles and cook dinner in step with the package deal directions. Drain the noodles in a strainer and rinse very well with cold water. Add 2 tablespoons of sesame oil to the noodles and toss with your fingers or tongs so they’re nicely lined and do not stick collectively. Leave the noodles within the strainer and set them apart.

Place the reserved skillet over medium-high warmth and prepare dinner the beef with the marinade till brown, for 3 to four minutes.

Combine the noodles, greens, and pork in a massive bowl. Add the remaining 7 tablespoons sesame oil, 7 tablespoons soy sauce, 1/4 cup brown sugar, the remaining garlic, the mirin, fish sauce, rice vinegar, and black pepper. Mix together, the use of your arms or tongs, till all the elements are incorporated.

Transfer to a huge serving bowl and sprinkle with sesame seeds.

Oil-seared Ginger Scallion Vegetable Lo Mein


2 tablespoons oyster sauce

2 tablespoons light soy sauce

2 tablespoons darkish soy sauce use light soy sauce if now not to be had

1 tablespoon chili paste

1 tablespoon sesame oil

1/2 teaspoon sugar

half teaspoon white pepper can sub black pepper


2 tablespoons cooking oil

10 oz. Crimini mushrooms, sliced

1/2 head of cabbage, thinly sliced

3 carrots, grated

2 garlic cloves, minced

half lb. Snow peas

sixteen oz cooked lo mein noodles if you can handiest discover raw, just cook dinner your noodles in keeping with manufacturer’s commands


4 scallions, thinly sliced

three tablespoons of finely minced ginger

2 tablespoons oil


Mix all sauce substances collectively and set them apart.

Heat a wok or massive skillet on medium and upload 1 tablespoon of oil. Add mushrooms to the wok and sauté until water is no longer being released and they’re beginning to brown approximately 5 mins. Add mushrooms to a large bowl and set aside.

Increase warmness to high and upload extra oil to the wok, if important. When you notice wisps of smoke, add cabbage and sauté until slightly charred in regions, about three minutes. Place cabbage inside the identical bowl because of the mushrooms.

Add extra oil if vital, then upload carrots to the wok and sauté for 1 minute, until slightly softened. Add garlic and snow peas and cook for 1 minute greater. Add lo mein noodles, mushrooms, and cabbage. Add the sauce and mix till it’s miles coating the whole lot and decreases, about 1 minute more.

Place on a serving platter. Place scallions and ginger on top of the noodles in a single mound. Heat oil (in the same wok is best) until shimmering. Pour directly onto the ginger and scallions, blend and serve!

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