This is how you quickly make a noodle dish

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Modesty is a beautiful trait, but for once we are not. Come on: at Culy we have the ability to quickly put a noodle dish on the table. We don’t know how it grew. By working from home? Due to the fact that we fall asleep more often than not at night watching noodle movies? Or due to the fact that we can’t possibly leave a shop without filling our shopping cart with it?

No idea, but everyone has their own talent. Fortunately, we are not afraid to share our best tips. Before you know it, you too will be eating noodles on average 20 days a month (we’re not exaggerating…) – and that won’t even take up much of your time.

Crack noodles with cabbage and shiitake

This is how you quickly make a noodle dish

Just for the record: we’re not talking about instant noodles this time. These are of course the fastest, but noodles that you cook yourself don’t have to take much time. The challenge is to prepare both the toppings and the sauce during the cooking time of the noodles (often no more than 6 minutes). And believe us: it almost always works.

1. Cook enough noodles

Whether you cook 100 or 500 grams of noodles: there is not much time difference. For that reason, we usually cook more noodles than necessary; we keep the rest in a sealed container in the fridge.

You can keep it in the fridge for at least two days and it will save you some time the following days.

2. Don’t look too far

You really don’t have to stir together twenty seasonings for a tasty noodle sauce. For example, we know that culinary writer Ruth Reichl simply mixes good oyster sauce and XO sauce together and ready.

As a vegan alternative, you could mix equal amounts of tahini with soy sauce. Even with a good quality sesame oil you have already done half the work (possibly mixed with soy sauce and a dash of rice vinegar). Don’t be afraid to play around with the quantities yourself: in fact, little can go wrong with these kinds of ingredients.

3. Flavor up to: scallion oil

One of the best things to create aroma is scallion oil. This aromatic oil based on spring onion and ginger is easy (really) and adds a disproportionate amount of flavor to your noodles. Heat a pan of neutral oil on a hot fire and in the meantime chop the spring onion with ginger in a food processor.

Is the oil hot? Pour it into a heatproof bowl with the spring onions and enjoy the dramatic, sizzling sound. Seasoning with a good pinch of salt and tossing through your noodles is the message. A step-by-step recipe can be found here .

Vegan noodles with eggplant oil

4. Easy toppings for a quick noodle dish

Cucumber, radishes, spring onions and baby corn: if those ingredients are not in stock in our fridge, we automatically get a sort of unrest. The reason? There are hardly any easier toppings for noodles.

They can be chopped quickly and easily and we don’t know any noodle dish that these toppings don’t do well with. Other fine toppings include fresh coriander, furikake , shichimi togarashi , sushi ginger, peanuts, sesame seeds, Sichuan pepper and/or crispy chili oil . All can be combined with each other and – except for coriander – all pantry ingredients.

5. Empty That Fridge

One of the many reasons we love noodles so much is probably because you can practically empty your fridge with them. And what’s more: that taste-wise almost always works.

Whether you’re talking about leftover chicken, tofu, tempeh or an egg: noodles like this kind of additions. We like to cook eggs in 7 minutes, but fried as a fried egg is also a good option.

Vegetarian noodles with tempeh for weekly menu week 31

Source: Culy by
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