oodles of noodles

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I love noodles, I guess it is easy to figure that out since the name of this blog is Instant Noodle Chef !!  I love noodles more than rice, and I will order noodles whenever I can. 

Last weekend, Delish.com had a special feature on Asian Noodle Recipes, and guess who got super excited about it ! I have saved a few recipes I intend to try, and the first one I attempted was the ” Braised Short Ribs with Glass Noodles“.  This dish requires about 3 hours to make, and definitely it is not something you will cook on a weeknight when you are hungry after work. ( So we had supper at 8 last night, but it was so worth it).

Let me tell you about the broth, it is DELICIOUS !! The mirin and the brown sugar made it wonderfully sweet, not at all over powering, and it made the plain glass noodles tasted superb!!  To me the best part was not the meat but the daikon and the carrot, after almost three hours of slow cooking in the oven, they tasted so tender and totally infused with all the flavor from the sherry and the garlic and the ginger.  Not that the meat was not tasty, but I was partial to the veggies.  So good and I still have a lot of leftovers from last night, I cannot wait to have them for supper again.

So here is the recipe from the website, like I said it is something you want to do when you don’t have to rush to get dinner on the table. 

Ingredients

  • 1 tablespoon(s) vegetable oil
  • 4 (12-ounce) flanken-cut beef short ribs, about 1 1/2 inches thick
  • Salt
  • Freshly ground black pepper
  • 1/2 cup(s) dry sherry
  • 1/2 cup(s) soy sauce or tamari
  • 1/2 cup(s) mirin
  • 1 medium onion, thinly sliced
  • 8 clove(s) garlic, smashed
  • 1 2-inch piece of fresh ginger, thinly sliced
  • 1 ounce(s) dried shiitake mushrooms
  • 1 tablespoon(s) light brown sugar
  • 3/4 pound(s) daikon, peeled and cut into 1-inch cubes
  • 2 large carrots, cut crosswise 1/2-inch thick
  • 6 cup(s) water
  • 2 teaspoon(s) Asian sesame oil
  • 4 ounce(s) dried dangmyeon noodles (see Tips & Techniques)

Directions

  1. Preheat the oven to 325 degrees F. In a large enameled cast-iron casserole, heat the vegetable oil. Season the ribs with salt and pepper and cook over moderately high heat, turning a few times, until richly browned, about 10 minutes. Transfer the ribs to a plate.
  2. Add the sherry to the casserole and boil, stirring to scrape up the browned bits on the bottom. Add the soy sauce, mirin, onion, garlic, ginger, shiitake, brown sugar, and half each of the daikon and the carrots. Return the ribs to the casserole and pour in the water. Bring to a boil. Cover and braise in the oven for about 2 1/2 hours, until the meat is very tender.
  3. Transfer the ribs to a plate; cover and keep warm. Pick out the shiitake mushrooms, cutting off and discarding the stems. Strain the braising liquid. Return the liquid to the casserole and boil over high heat, skimming any fat from the surface, until reduced to 4 cups, about 5 minutes.
  4. Add the remaining daikon and carrots to the casserole along with the sesame oil and shiitake mushrooms. Cover and simmer over low heat until the vegetables are tender, 20 minutes. Return the ribs to the casserole and simmer until heated through. Season with salt and pepper.
  5. Meanwhile, bring a saucepan of water to a boil. In a bowl, cover the noodles with warm water; let stand until pliable, 5 minutes. Drain the noodles and cut into 4-inch lengths. Add the noodles to the saucepan and cook until tender but still chewy, 25 seconds. Drain and transfer the noodles to shallow bowls. Nestle the ribs on the noodles, ladle the vegetables and broth on top and serve.

Tips & Techniques

Dangmyeon noodles, Korean noodles made from sweet-potato starch, are available from Asian markets.

My Tip:

The Korean noodles tend to stick together after they are cooked, I added about a tablespoon of oil to the boiled water before I add the noodles to it.  They are easier to handle afterwards.

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