Our worst kept secret at taking back beige is that we love LOVE LOVE noodles so we’re thrilled to see cold noodles trending this summer. From Japan & Korea through to Vietnam & China cold noodles have been a shining star for generations. Here are some of our top recipes developed from our travels across Asia working with local cooks in their kitchens and inspired by noodle gods; Dave Chang & Hetty Mckinnon.
Soba sesame miso noodles with pork mince Less is more with Japanese noodle dishes. You need a simple umami base to build around, which is developed by hints of flavours in small amounts from a fatty pork to a sweet sesame oil. This dish is great because it uses buckwheat soba noodles which is a great friend to the noodle loving gluten intolerant and because the sesame-miso ratio combines so well with the savoury pork mince.
Recipe
- 2 tablespoon light miso paste
- 2 tablespoon sesame oil
- 2 tablespoon Sriracha
- 150g ground pork
- 3 – 4 spring onion
- 50ml Grapeseed oil
- 2 red chillies
- 1 tablespoon Sesame seeds
- 1 bundle (per person) Buckwheat soba noodles
Method
Step 1: Start by cooking the soba noodles in boiling water for 5 minutes. They tend to bubble over easily, so stir regularly on low-heat & balance a chopstick across the saucepan (we don’t know why but it WORKS!). Once the noodles are cooked al dente, rinse in cold water & set aside.
Step 2: Add 50 ml grapeseed oil in a medium-heat skillet pan along with the minced meat. Cook for 10 minutes, breaking the mince into tiny pieces & set aside.
Step 3: Make the sauce by mixing the miso, sesame oil & Sriracha into a small bowl. Set aside, rinse the noodles in cold water again & transfer to a large bowl. Pour the sauce all over the noodles & toss well, coating the noodles.
Step 4: Dish the noodles out into two bowls, spoon over the mince & garnish with chilli, spring onion & sesame seeds.
Gogujiang Udon with kimchi & tofu This packed with flavour Korean Udon dish brings the best of cold plant-based noodles together for a punchy, delicious meal. These noodles fight flavour with flavour thanks to the Gochujang paste & kimchi. Softened with grilled shitakke mushroom & tofu & served with handmade udon you’ll be back for more!
Recipe
- 200g Udon Noodles
- 100ml Vegetable stock (spiced with ginger & fish sauce)
- 2 tablespoon Gochujang
- 50g kimchi
- 1 tablespoon olive oil
- 250g soft tofu
- 100g Shitakke mushrooms
Method
Step 1: Heat a small saucepan & bring the vegetable stock to the boil. We like to use leftover homemade stock that is packed with ginger & fish sauce. Once boiling lower the heat & stir through the Gochujang until dissolved. Rest until cold & all the stock is absorbed.
Step 2: Prepare the noodles by checking our homemade Udon recipe or follow the packet instructions. Once cooked rinse in cold water.
Step 3: In a large skillet heat the olive oil adding the mushrooms whole. Cook for 2 minutes & set aside. In the same pan add the tofu cut into finger slices & fry on each side for 2 minutes.
Step 4: Assemble the bowl by serving the noodles topped with the mushroom, tofu & a generous portion of Kimchi (there are so many wonderful local Korean cooks in London selling in local markets so on this occasion we didn’t make it).
Rice nuoc cham noodles with chicken The trifecta of flavour in Vietnamese is the quintessential fish sauce salty dominance, paired with the sweet lime & spicy nature of the regions food. From Bún chả to Phô noodles working with rice noodles creates both a beautiful texture & simple starting place for a complex palate dish. Vietnamese food is typically plain, that is until you add all the trimmings where the dishes just sparkle. We love this chicken noodle dish because it has such a balanced texture created from the soft noodles & oyster mushrooms, the crunchy crunch of the chilli, the crispy chicken & the freshness of the herbs.
Recipe
- 200g Bún chả rice noodles
- 100g diced chicken
- 50 g oyster mushroom
- 2 tablespoon grapeseed oil
- 1 shallot
- 2 tablespoons rice wine vinegar
- 1 tablespoon fish sauce
- 1/4 cup soy sauce
- 1/2 fresh Ghost chilli
- 1 lime juiced
- Thai basil
- Mint
- Coriander
Method
Step 1: Soak the noodles in warm-to-hot water for 20 minutes. While soaking, collect the shallot, vinegar, fish sauce, soy & lime juice & mix together to make the sauce.
Step 2: Dice the chicken & oyster mushrooms & add half the sauce into the bowl, tossing well.
Step 3: Add the grapeseed oil to a skillet pan on medium heat. Add the chicken, cooking for 8 minutes before adding the mushrooms & continue cooking for a further 7-10 minutes.
Step 4: Rinse the noodles in cold water, separating them into two bowls. Pick the herbs, chop the chilli & add to the bowl. Arrange the cooked chicken & mushroom to the bowl & top with the remaining sauce.
taking back beige 