These instant noodles are made with soft and chewy Korean rice, and are air-dried, instead of oil-fried like instant ramen. As a result, theyâre lower in calories and significantly lower in fat, and are also more easily digestible. Bonus: they wonât turn rancid as oil-fried ramen noodles will, and thus have an even longer shelf life. đđ
Start with a package of CookSee Rice Noodle Soup (available in Korean supermarkets across the United States and online via Amazon) in your flavor of choice: Anchovy, Spicy Seafood, Hot and Spicy, or Kimchi. đđ
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Full recipes đđ
# Rice Noodles with fish cakes 00:06-00:47
Thread the fish cakes onto the skewer.Boil kelp, fried tofu, and fish cake skewers in water for 2 minutes.These ingredients will add flavor to the soup. The way to make the soup taste!Turn off the heat and add the soup base and rice noodles.(If you don’t turn off the heat, the soup will boil over.)After 3 minutes, transfer the soup to a bowl to serve..Top with chopped scallions and chrysanthemum greens to make it taste even better.Â
# Spicy Noodles 00:48-01:47
Makes two servingsAdd hot water to 2 packets of Kimchi rice noodles.After 3 minutes, rinse the rice noodles in ice water to give them better texture. Drain and transfer to a large bowl. For the sauce:150g Kimchi, chopped into small pieces3 tablespoons hot pepper paste2 tablespoons sugar1 tablespoon corn syrup1 tablespoon sesame1 tablespoon garlic3 tablespoons vinegar1 teaspoon sesame oilRice noodles soup base
In another bowl, mix together all the ingredients for the sauce. Add the sauce to the rice noodles and toss together to coat the noodles. Itâll be better if you put shredded cucumber and a boiled egg on top.Sweet, sour, and spicy!
# Rice noodle salad 01:48-02:32Stir-fry shrimp and sliced garlic with salt and pepper.Â
Add cherry tomatoes and cook briefly, too.For the sauce:3 tablespoons balsamic vinegar3 tablespoons olive oil1 tablespoon corn syrup1/2 cup chopped onion
In a small bowl, mix together all ingredients for the sauce.
Add hot water to the packet of rice noodles.After 3 minutes, rinse the rice noodles in ice water.
Transfer noodles to a bowl, top with baby greens and the stir-fried shrimp and tomatoes, and drizzle with the sauce.
Sprinkle with parmesan cheese.
