Korean chili noodles
By VicentaLakin
Southerners are used to eating rice, not pasta, but for some reason they're in love with noodles; the hot belly of the big bowl, the hot three fresh noodles are all our love. As the weather gets hotter, the hot noodles are a little spoiled, while the various flavors of cool noodles begin to prevail. The family likes noodles, hot noodles, fried noodles and cold noodles, while me and the other one like Korean food, and when they want to eat pastries, roasted meat and pickles, they do it with their own hands, so they always have Korean sauce, of which the Korean chili is almost unbroken. As a food-eating man, food-eating innovation is my goal; if a box of just opened chili sauce is too bad to be in the fridge, it's just too hot to eat a bowl of cold noodles; then I thought it'd be nice to make a salsa sauce and move on
Recipe Recommendations
- dough 100 grams
- diced green onion a little
- salt 1 teaspoon
- cooked canola oil 1 teaspoon
- Korean chili sauce appropriate amount
Steps for Korean chili noodles
1
The water burns and adds a spoonful of salt
2
Put the noodles in the fire
3
Get out of here and drop a little water. The fire continues
4
I can't get a white core. Pick it out and put it in the cooling basin
5
And then pick out the plate and drop it in the crumbs
6
Get the Korean pepper sauce ready
7
Join the Korean chili mix
8
Finally, some onions
9
Have you been seducedKorean chili noodles Make Tips
1 Korean chili sauce: the taste is cold, not spicy, not oily, so there's a need for salting and fresh oil