Ashlyanfu "Very Simple"

Ashlyanfu "Very Simple"

Category: Vegetable and fruit dishes

Kitchen: chinese

Ingredients
Ashlyanfu noodles	1 pack (180 gr)
Medium onion	1 PC
Medium carrot	2 pcs
Radish green medium	1 PC
Bell pepper red	1 PC
Korean kimchi cabbage	1 tbsp
Soy sauce	100 ml
Vegetable oil	70 ml
Sesame oil	2 tbsp
Salt

Cooking method

• Boil noodles in salted water for 5 minutes or just soak in boiling water for 10-15 minutes.
• At this time, preheat a heavy-bottomed saucepan. I have a Berghof. Pour in vegetable oil, heat. If you don't have sesame seeds, you can do without it. Chop the onions, carrots, radishes, bell peppers and kimchi in turn, adding them to the pan in turn and stirring for about 5 minutes. If there is no ready-made kimchi, then you can replace the white cabbage grated with salt, red pepper and vinegar or seasoning for Korean carrots. Discard the noodles, add a few drops of vegetable oil and add to the vegetables. Simmer for another 2-3 minutes while stirring. Add soy sauce and add salt if necessary. All! Very fast. Delicious warm and cold. I chopped all the vegetables on the Philips HR1388 electric grinder directly into the pan, disc julienne.
• Try it!
• 

Note

The whole process took 20 minutes!

Delicious! I really like these dishes, but I don't know how to cook them. And if in proportions of Kimchi how to cook!

Delicious! I really like these dishes, but I don't know how to cook them. And if in proportions of Kimchi how to cook!

Kimchi is very difficult to cook. I buy from a Korean store. When there is no opportunity to buy, I replace it with white cabbage: chopped straws, grind with salt, red pepper, garlic and add seasoning for Korean carrots. Seasoning in bags, thin, sold in supermarkets on the shelves with seasoning. I do everything "by eye" so that the taste is pleasant and not very spicy. But this is not kimchi ...

Thank you, I'll try to search in stores! If possible, do it!

Kimchi is very difficult to cook.

Not as difficult as not too pleasant. And the smell at the beginning of "pickling" (or whatever it is called) in the first days is not very pleasant.

Not as difficult as not too pleasant. And the smell at the beginning of "pickling" (or whatever it is called) in the first days is not very pleasant.

Aha! And not only in the early days the smell. I saw how Korean women made preparations in huge clay pots ... But delicious!

Aha! And not only in the early days the smell. I saw how Korean women made preparations in huge clay pots ... But delicious!

Really delicious. I made according to Natalia Kim's recipe. And I prepared a fair amount of pepper paste. And the smell was isolated in a well-ventilated area. Only my peasants, not too accustomed to exotic cuisine, demanded normal Ukrainian sauerkraut Now I use this pepper paste wherever I go

Really delicious. I made according to Natalia Kim's recipe. And I prepared a fair amount of pepper paste. And the smell was isolated in a well-ventilated area. Only my peasants, not too accustomed to exotic cuisine, demanded normal Ukrainian sauerkraut Now I use this pepper paste wherever I go

Needlewoman!!!!! Pepper paste is good, you can stir up the lagman and put it in the borschik

Pepper paste is good, you can stir up the lagman and put it in the borschik

This is exactly what I do: in soups, in borschik, in meat ... Today I threw it into a lentil stew

Needlewoman!!!!! Pepper paste is good, you can stir up the lagman and put it in the borschik

It is delicious! We must learn to do! Is there a recipe here?

It is delicious! We must learn to do! Is there a recipe here?

Kim-chi recipe? Or kanko chi pepper paste?
I took Kim-chi from here:


and Kanko-chi took from here:

Kim-chi recipe? Or kanko chi pepper paste?

Pepper paste, if you can! But I do not have enough modal forces to make Kimchi, and there is no place to exhibit, so that the smell, as you write, would wipe out the moose!

Pepper paste, if you can! But I do not have enough modal forces to make Kimchi, and there is no place to exhibit, so that the smell, as you write, would wipe out the moose!

Look higher.

Kim-chi recipe? Or kanko chi pepper paste?
I took Kim-chi from here:

and Kanko-chi took from here:

Caprice, thanks a lot! A great addition to this recipe. I will also use the Kanko-chi recipe

Look higher.

Thank you! And then the mother-in-law does not know where to put the hot pepper !!!

Girls, to the health of you and your families My only merit is that I found these recipes. And Natalia Kim laid them out so well and accessible

I made Kanko-chi! There are sparks in the eyes! But delicious! I added it to stewed potatoes with meat - it tasted excellent! The husband now eats instead of mustard !!! Thank you !

[Grandmother,]

Grandmother, but with ordinary noodles (homemade, for example, where there is only flour and an egg in the dough), it will be completely different, or you can still try it, I have met rice noodles in supermarkets, but I rarely understand the taste (maybe it should be like that, but can bullshit some supply to us)

[Grandmother,]

Grandmother, but with ordinary noodles (homemade, for example, where there is only flour and an egg in the dough), it will be completely different, or you can still try it, I have met rice noodles in supermarkets, but I rarely understand the taste (maybe it should be like that, but can bullshit some supply to us)

It won't work with ordinary noodles. Rice, bean noodles taste neutral. The taste comes from vegetables and soy sauce. Try looking at the market. You probably have a place where Koreans sell salads.

It won't work with ordinary noodles. Rice, bean noodles taste neutral. The taste comes from vegetables and soy sauce. Try looking at the market. You probably have a place where Koreans sell salads.

There is, of course, but you need to go there a long way, and I, far from being a specialist, can easily sell an elephant instead of a camel ... I'm afraid of this kind of experiments, there would be someone familiar who understands these intricacies I will try with rice noodles , but of course without this special cabbage and sesame oil

According to the same recipe, I made it with meat and used round noodles.