Three Incredible East Asian Noodle Dishes You Are Missing Out On
As die-hard fans of Japanese cuisine know too well, it’s not all about sushi, sashimi, and sake. Japanese food encompasses the breadth of the average outsider’s expectations, with savoury delights such as okonomiyaki, tonkatsu, takoyaki, and gyudon, and delectable desserts like mochi balls and pastries. Another classic Japanese dish, the ramen bowl, has been gaining a lot of popularity with Dubai folks, and reaching certified trending status in 2017.
Not to be confused with its poorer cousin, the instant noodle packet, Japanese ramen is a true gastronomic experience. Having opened the doors to Japanese cuisine for many a squeamish folk who still can’t accept a platter of raw fish as an acceptable dinner, ramen has now become a mainstay of unintimidating Japanese food in Dubai, and services like www.deliveroo.ae make it even easier to enjoy a steaming hot bowl at any time.
Certainly, the ubiquity of noodles and the universal sense of satisfaction derived from a noodle meal, be it a hearty plate of Spaghetti Bolognese or a midnight fix of Maggi, go a long way in uniting us in our shared tastes. Here are three other delicious noodle dishes that deserve to get a bigger share of the spotlight in the time to come.
Japchae
Made of sweet potato starch, these translucent noodles are a traditional Korean preparation reserved for celebrations. Originally a royal dish, Japchae (pronounced “chhap-chhay”) is close to the hearts of many from the peninsula since it is often cooked on birthdays, holidays, and anniversaries. Sweet and savoury, with crunchy vegetables, mushrooms and meat, the noodles give off a heady aroma of sesame, the noodles are served as a stir-fry dish either on the side of the main meal or as the entrée itself. The noodles themselves are pleasantly chewy with a mild taste, and pair excellently with soy sauce, carrots, scallions, shiitake mushrooms and beef strips.
Daoxiaomian
Literally translated as "knife-cut noodles", Daoxiaomian (pronounced “dao shao mi-en”) are flat noodles from China, and are eaten either stir-fried or in a spicy, warm broth, usually with beef. Having originated in the north, one can also find Southern Chinese varieties, and the art of making these from scratch requires the skill of a master. What sets Daoxiaomian apart from the rest of the global noodle gang is the texture- chewy and firm, it sets a nice contrast to the spiciness of the preparation, and make for a filling meal.
Naengmyeon
Another beloved Korean noodle dish, naengmyeon (pronounced “neng-myon”) means "cold noodles", and is eaten during summer months to cool the body. The noodles are usually made of buckwheat, and are boiled, cooled, and then added to a cold broth. Common toppings include boiled egg, cucumber, radish and carrot juliennes, sesame or mustard oil, vinegar, and red pepper paste. All the toppings are mixed into the noodles and broth before eating, but trust that it tastes just as weird as it sounds.
Here’s to a bowl of world peace, acceptance, understanding and culinary adventures!
