Mayforhome

This is the first time I tried cooking Japanese somen, a fine thin wheat noodle that resembles our Chinese mee sua. But the texture of the Japanese somen tasted so much better than the latter! The somen is less starchy and remained 'al dente' if left at room temperature.  We really enjoy this bowl of light tasty somen soup! The broth is made with simple ingredients like radish, anchovies, kelp, onion, garlic and spring onion which required only 25 mins of simmering. To keep this noodle dish on the lighter side, the accomplishment like zucchini, carrots, shimeiji mushroom and chicken meat are all lightly seasoned and pan fried. Some may find it too bland for their taste bud. If you like kimchi, serve it at the side which will helps to perk up the taste of this light refreshing broth. Recipe ref : koreanbapsang.com Ingredient 2 x 90gm Hakubaku Organic Somen 150gm white radish, cut into cubes 1 onion 2 cloves garlic 2 stalk spring onion, white section 10 pcs large dried anchovies ...

My kids have been bugging me quite some time for Korean Crispy Chicken! Their wish fulfilled finally! ^0^  Besides the sweet crispy Korean Fried Chicken and kimchi tofu patties, I've made a spicy & sweet Korean soba, a really appetising noodle salad dish.  Its really quick to prepare this noodle dish. Just cook the soba and top from fresh lettuce leaves, carrots, cucumber and kimchi. Drizzle with the spicy sweet sauce.....yummy! I think I can eat this noodle dish  a few times a week without getting tired of it as it is so refreshing and addicting at the same time! Recipe ref : mykoreankitchen.com Ingredient 3x90gm Hakubaku Organic Soba lettuce leaves, sliced 1 Japanese cucumber, julienned 1 small carrot, julienned handful of pea sprouts 1/2 cup kimchi, sliced Sauce (mix well) 3 tbsp gochujang, Korean chilli paste 4 tbsp rice vinegar 1 tbsp low sodium light soy sauce 1 tbsp honey 1 tbsp brown sugar 1 tbsp sesame oil 1 tbsp toasted sesame seeds Method Bring a pot of wat...