You can use the bloodstained soy sauces noodles in most Chinese restaurants.
They’re popular in South Korea and Japan, but they’re also easy to make at home.
Here’s how to make them.
Make the soy sauce sauce noodles first.
Heat a large pot of water to a simmer.
Drain the soy milk and add the soy-based soy sauce.
Bring the soy paste to a boil and reduce the heat to low.
Simmer the sauce for 10 minutes.
Drain and set aside.
Heat the water in a small saucepan over medium heat.
Add the soy noodles, cover and simmer for 10 to 15 minutes, stirring frequently.
The noodles will absorb the soy sauces soy sauce and will thicken.
Cut up the noodles into thin noodles, about a third of a cup.
Place the noodles in a saucepan, add the rest of the soy soy sauce to cover and cook for 3 minutes, or until the noodles have become very soft and thick.
Transfer the sauce to a bowl and pour into bowls or bowls of noodles.
Serve with rice or noodles.
This version tastes best with soy sauce rice or the rice noodles, but it’s a nice change from the usual soy sauce noodles.
For a vegetarian soy-spiced version, try these delicious noodle rolls.
1 tablespoon soy sauce 1 cup white or brown rice flour 1/4 teaspoon salt 1 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1/2 teaspoon ground ginger 1/3 cup finely chopped fresh mushrooms, chopped 1 teaspoon fresh ginger, chopped 2 cloves garlic, minced 1/1 teaspoon dried chives, crushed 2 tablespoons water 3 tablespoons soy sauce soy sauce 2 tablespoons vegetable oil 1 tablespoon water 2 cups rice noodles (or about 6 rice noodles per person) Directions For the soy soup: In a small bowl, whisk together the soy liquid and the soy butter until it thickens.
For the rice pasta: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the white or rice flour together until it forms a smooth, crumbly dough.
Add 1 cup of the white rice flour and the salt and mix until combined.
Stir in the garlic powder, ginger and chives.
Add water as needed.
Mix the dough until it’s smooth and elastic.
Cut the dough into 4 equal pieces, about 1 1/ 2 inches long and 1 1 1 / 2 inches wide.
Shape each piece into a ball.
Sprinkle each ball with salt.
Place one ball on a plate and refrigerate for at least 24 hours, or up to overnight, or longer if the dough is sticky.
Transfer to a clean plate and cut into 8 wedges.
Bake for about 10 minutes at 350 degrees F. Transfer into a baking dish.
For each piece of soy-infused rice pasta, slice into 1/ 8-inch thick wedges and top with about 2 tablespoons of the sauce.
Bake until golden brown and crispy, about 8 to 10 minutes per side.
Serve warm with noodles or noodles in water.
Notes If you’re making a vegetarian version, skip the soy flour.
Just use the soy oil and water.
3/4 cup soy sauce (or soy milk) is used to make this recipe, which contains less sodium than regular soy sauce is.
You can find it in most Asian grocery stores.
You might also be interested in: 5 Ways to Eat the World’s Best Sesame Oil, From South Korea to Vietnam, or in How to Make Soy Sauce Pasta.
More about tofu: Try these tofu recipes from the US or Canada: Tofu-Breaded Beef with Tomato and Basil Sauce, Tofo-Baked Pork and Mushroom Stir-Fry, Tuna-Roasted Beef and Pea-Rice Soup, Tasty Tofurky Pork Stew, Tastes Like Tomato Soup.