Irresistibly Delicious Soy Sauce Noodles (絶品美味しい醤油ヌードル)
Irresistibly Delicious Soy Sauce Noodles (絶品美味しい醤油ヌードル)
Ingredients
- 150 g dried noodles
For the Sauce
- 2 tablespoons dark soy sauce
- 1 1/2 tablespoons sesame oil
- 3 teaspoons sugar
- a little Korean chili flakes
For the Toppings
- as needed Korean seaweed, finely chopped (or 2 sheets of regular nori, finely chopped)
- as needed sesame seeds
- as needed cucumber, sliced
- as needed egg, sliced
Instructions
- 1
In a medium bowl, combine the dark soy sauce, sesame oil, sugar, and Korean chili flakes. Whisk until the sugar is dissolved and the sauce is well combined. Set aside.
⏱️ 3 min
- 2
Bring a large pot of water to a rolling boil. Add the dried noodles and cook according to package directions until they are al dente (slightly firm).
⏱️ 7 min•🌡️ 100
- 3
Once cooked, immediately drain the noodles in a colander. Rinse the noodles thoroughly with cold water to stop the cooking process and remove excess starch. Drain them very well, ensuring no excess water remains.
⏱️ 3 min
- 4
Transfer the well-drained noodles to the bowl with the prepared sauce. Add the finely chopped Korean seaweed (or nori) and sesame seeds.
⏱️ 1 min
- 5
Using tongs or chopsticks, mix everything together thoroughly until the noodles are evenly coated with the sauce and all the ingredients are well distributed.
⏱️ 1 min
- 6
Garnish the noodles with optional toppings such as sliced cucumber and sliced egg before serving.
⏱️ 1 min
- 7
For an enhanced flavor, you can chill the dish in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Kitchen Tools
Nutrition Facts (per serving)
Irresistibly Delicious Soy Sauce Noodles (絶品美味しい醤油ヌードル)
- 150 g dried noodles
For the Sauce
- 2 tablespoons dark soy sauce
- 1 1/2 tablespoons sesame oil
- 3 teaspoons sugar
- a little Korean chili flakes
For the Toppings
- as needed Korean seaweed, finely chopped (or 2 sheets of regular nori, finely chopped)
- as needed sesame seeds
- as needed cucumber, sliced
- as needed egg, sliced
Instructions
- 1
In a medium bowl, combine the dark soy sauce, sesame oil, sugar, and Korean chili flakes. Whisk until the sugar is dissolved and the sauce is well combined. Set aside.
⏱️ 3 min - 2
Bring a large pot of water to a rolling boil. Add the dried noodles and cook according to package directions until they are al dente (slightly firm).
⏱️ 7 min•🌡️ 100 - 3
Once cooked, immediately drain the noodles in a colander. Rinse the noodles thoroughly with cold water to stop the cooking process and remove excess starch. Drain them very well, ensuring no excess water remains.
⏱️ 3 min - 4
Transfer the well-drained noodles to the bowl with the prepared sauce. Add the finely chopped Korean seaweed (or nori) and sesame seeds.
⏱️ 1 min - 5
Using tongs or chopsticks, mix everything together thoroughly until the noodles are evenly coated with the sauce and all the ingredients are well distributed.
⏱️ 1 min - 6
Garnish the noodles with optional toppings such as sliced cucumber and sliced egg before serving.
⏱️ 1 min - 7
For an enhanced flavor, you can chill the dish in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.