Sweet and Tangy Soy Sauce Noodles
Sweet and Tangy Soy Sauce Noodles
Incredibly Delicious Soy Sauce Noodles Recipe!
My first child is obsessed with noodles, so I often make ‘Janchi Guksu’ (banquet noodles) every weekend. On a hot day, I wanted to offer a different kind of noodle dish, so I created this soy sauce noodle recipe! The addition of a tablespoon of vinegar adds a delightful tang that stimulates the appetite even further. Shall we make a non-spicy bibim guksu (mixed noodles) that even kids can enjoy?
Main Ingredients- Somen noodles, for 2 servings (approx. 200g)
- 1/3 Zucchini
- 1/3 Carrot
- Toasted sesame seeds, for garnish
Sauce Ingredients- 2 Tbsp Sugar
- 3 Tbsp Soy Sauce
- 2 Tbsp Sesame Oil
- 1 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Tuna Extract (or soup soy sauce)
- 2 Tbsp Sugar
- 3 Tbsp Soy Sauce
- 2 Tbsp Sesame Oil
- 1 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Tuna Extract (or soup soy sauce)
Cooking Instructions
Step 1
First, prepare a large pot of water to boil the somen noodles. Adding a tiny pinch of salt to the boiling water will help the noodles cook up more chewy.
Step 2
While the water is heating up, thinly julienne the zucchini and carrot. These will add color and texture to your noodles. Cutting them into fine, uniform strips will make them easier for children to eat.
Step 3
The amount of somen noodles for two servings can vary, but a good estimate is about a bundle that fits into your hand when you close your index finger and thumb, divided into two portions. Think of it as enough noodles to cover half of your thumb with your index finger when gently cupped.
Step 4
Once the water reaches a rolling boil, gently spread out the somen noodles and add them to the pot. It’s important to stir the noodles with chopsticks from the beginning as they loosen in the water to prevent them from clumping together.
Step 5
While the noodles are cooking, add the julienned zucchini and carrot to the boiling water. Cook them briefly so they don’t become mushy.
Step 6
When the noodles and vegetables start to boil up again, reduce the heat slightly.
Step 7
Pour in about one cup of cold water to help the noodles cook evenly and become more al dente. This step also helps make the noodles bouncier. As soon as the water comes back to a boil, turn off the heat immediately. Be careful not to overcook the noodles.
Step 8
Drain the cooked noodles and vegetables in a colander. Then, gently rub the noodles between your hands while rinsing them quickly under cold running water. This removes excess starch, making the noodles wonderfully springy and preventing them from sticking.
Step 9
Shake off any excess water from the rinsed noodles and vegetables, then transfer them to a large mixing bowl. This ensures the sauce will coat everything evenly.
Step 10
Now, let’s make the delicious sauce! In a small bowl, combine 2 tablespoons of sugar, 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of vinegar, 1 tablespoon of minced garlic, and 1 tablespoon of tuna extract. Mix them well. This is the golden ratio for a perfectly balanced sweet and tangy flavor.
Step 11
Pour about 3 to 4 tablespoons of the prepared sauce over the noodles. It’s best to start with this amount and add more to taste, rather than adding too much at once. Adjusting the seasoning to your preference is key for the best soy sauce noodles.
Step 12
Using chopsticks or tongs, gently mix the noodles and vegetables with the sauce until everything is evenly coated. Be careful not to break the noodles while mixing.
Step 13
Finally, sprinkle a generous amount of toasted sesame seeds on top for an extra nutty aroma. Your delicious soy sauce mixed noodles are now ready!
Step 14
And there you have it – a visually appealing and incredibly tasty soy sauce bibim guksu! Enjoy a wonderful mealtime with your family.
