Secondly, vermicelli noodles don't take more than a minute or ... "Once the noodles are done cooking, I recommend rinsing ...

(If using buckwheat noodles, boil them until al dente then drain, rinse with cold water and drain again.) Drain the noodles and divide them between four bowls. Put some of the chopped kimchi and ...

Inspired by the Korean classic bibim-guksu, this quick and easy dish features cold noodles tossed in a sweet, spicy and tangy sauce, loaded with gut-nourishing kimchi. Topped with cucumber and a ...

Rice vermicelli are thin, long form noodles made from rice grains (not to be confused with cellophane noodles, made from vegetable starch). Commonly used in Asian soups, salads and stir-fries ...

One such dish is mixed cold noodles, also known as 撈麵, where cold noodles are mixed with a myriad of ingredients, shaken in a bag, and eaten on the go. This fuss-free summer takeaway dish can ...

This week’s dish will turn out differently depending on what sort of nam pla or rice vermicelli you use. We tested this repeatedly, changing the amount and ingredients each time. As the noodles ...

2. Soak the mung bean vermicelli in hot water for 3–4 minutes, then drain in a sieve and run cold water from the tap through the noodles to prevent them overcooking. 3. Finely slice the garlic ...

The family grew grains and vegetables and mostly lived on what they produced. They often ate "udon" noodles in cold soup flavored with the seeds of “egoma,” or Korean perilla, for lunch on hot ...