Oriental noodle soup: how to cook udon noodles. Video
Add variety to your menu and prepare a delicious oriental noodle soup. Here are two completely different recipes: aromatic Vietnamese pho on hot beef broth and cold Korean kuksu with veal, which is also called oriental okroshka.
Noodle soup: how to cook?
Vietnamese Pho Bo Noodle Soup
Ingredients: – 1 kg of beef on the bone; – 300 g of rice noodles funchose; – 1 carrot; – 1 onion; – 4 cloves of garlic; – 20 g of ginger; – 1 small chili pepper; – 2-3 coriander roots; – 30 g stalks of chives; – 1 lime; – 1 star anise star; – 20 g of cilantro; – 1,5 tsp salt; – soy sauce.
Rinse the meat, place in a saucepan, pour in 2,5 liters of cold water and put on high heat. When the liquid boils, add a whole onion and carrots, garlic cloves, coriander roots and an anise star into it. Bring water to a boil again and reduce heat to low. Cook the beef broth, covered for an hour and a half, until the meat is very tender. Salt 1 tbsp. at the end of cooking and after 2 minutes remove the pan from the stove. Cut the meat off the bone and cut into thin slices, strain the broth.
Pho bo soup is often eaten by Vietnamese for breakfast. This hot dish gives you long-lasting satiety and energizes the rest of the day.
Soak rice noodles in cold water for 8 minutes and drain in a colander. Cook it by dipping it in boiling water for 4 minutes. Rinse the finished funchose well, transfer to a bowl and set aside. Chop the ginger thinly, remove the seeds from the chili and chop it finely, chop the cilantro coarsely. Place the chives in a bowl of cold water to curl them. Prepare deep bowls and “collect” the soup using a fork or chopsticks: first put about a handful of noodles, next to it – greens, 4-5 slices of meat, add 300-400 ml of hot broth, 1 tbsp. soy sauce and a few drops of lime juice.
Ingredients: – 300 g of veal; – 300 g wheat noodles (udon); – 200 g of white cabbage; – 300 g of fresh cucumbers; – 100 g of radish; – 50 g of cilantro greens; – 2 cloves of garlic; – 2 chicken eggs; – 3 tbsp. apple cider vinegar; – 5 tbsp. soy sauce; – a pinch of ground black and cayenne peppers; – 1 tsp Sahara; – salt; – vegetable oil.
Put 1 liter of drinking water in the refrigerator. Chop the cabbage. Cut the veal into thin strips and place in heated vegetable oil. Fry the meat on all sides over high heat, stirring constantly with a spatula, for 2 minutes. Reduce the temperature and add the cabbage to the skillet. Season everything with two kinds of pepper and 0,5 tsp. salt, mix thoroughly, simmer for 15 minutes under the lid and set aside.
Pour 4 tablespoons of water into a saucepan, stir 1 tsp in it. salt, bring to a boil and start the noodles. Boil it for as long as indicated on the package, then rinse it under cold water, put it in a small bowl and add 1 tbsp. vegetable oil. Break the eggs into a bowl, toss in a pinch of salt, pour in 2 tbsp. water and beat until smooth. Make 2-3 thin omelets and cool, then roll and cut into strips. Finely grate cucumbers and radishes, chop cilantro and garlic. Mix vegetables and herbs with 1 tbsp. soy sauce, the same amount of vinegar and vegetable oil.
Remove the ice water from the refrigerator, add 2 tablespoons to it. vinegar, 4 tablespoons soy sauce, 1 tbsp. salt and sugar. Put the veal and cabbage into portioned plates, then the omelet, noodles, vegetables with herbs, and finally add the cold sauce itself.