Jonathan and I love noodle bowls. I'm pretty sure I would make noodle bowls for dinner every night if I had the time and energy. We also love kimchi. Actually, we are obsessed with kimchi. Needless to say, the decision to try this kimchi noodle bowl, from David Tanis of the New York Times, was a no-brainer.
I keep a relatively well-stocked Asian pantry, but if you don't, look for kimchi along with gochujang, gochugaru, red miso, and fish sauce at Jungle Jim's or CAM. You can also get kimchi at Kroger and various other stores, but it is often so much more expensive and not as tasty as the Korea-brand stuff (which I have only ever seen at Jungle Jim's)! The 64-oz jars don't last long around here (though they would last long). Thanks to Chris and Barbara for turning us on to this brand. Try Whole Foods, Fresh Thyme, and Fresh Market if you want for some of these things, though, again, you'll probably be paying more and have less selection.
The time estimate on this dish is definitely off in my opinion; it takes much longer than 30 minutes to prepare. But, given you have time, it is completely worth it. The noodles are definitely spicy, but chock full of flavor. It uses cucumbers, green onions, tomatoes, and radishes (you could probably sub salad turnips) from the CSA. You can vary amounts and substitute the vegetable components as desired.
Find the recipe here.
No comments:
Post a Comment