It all started with a simple question from Christine of Big Scary Kitchen: do you have a noodle dance? I thought about it, and realized, yes, I did. Eating noodles can make me so ridiculously happy that I tend to wiggle in my chair if they’re especially good.
There’s nothing better than a steaming bowl of toothsome, delicious noodles. Unless of course, you up the ante by sharing that steaming bowl of noodles with your other friendly noodle lovers. I don’t remember who came up with the idea for the Noodle Party, but I do know that Shao and Christine are serious noodle folk. With an open invite to noodle lovers everywhere, we decided the star noodle would be dangmyeong, a Korean sweet potato glass noodle most commonly used in japchae.
I love japchae, but I was feeling like noodles in soup, so I decided to adapt a recipe I found at foodandwine.com for braised short ribs with dangmyeong. I’ve never made dangmyeong or short ribs, so the noodle party was an awesome opportunity.
If you’ve never had glass noodles, you should give them a try. If you cook them properly, they have a bouncy, springy texture that can’t be beat. The dangmyeong went fantastically with the braised beef.
The recipe for the braised short ribs is pretty simple: brown the ribs then braise them in a soy sauce stock for 2 hours in the oven. After two hours the beef is super succulent and fall off the bone tender.
Carrots, daikon and mushrooms are added to the stock, the noodles are boiled up separately, then everything is served in a big bowl of goodness. I added some sriracha and lemon juice to give it a bit of kick.
The noodles were slurpalicious and perfect with the melt-in-your-mouth meat. Definitely a party worthy bowl of noodles.
Noodles for life! Thanks to everyone who noodled along!
Check out these sites for other Noodle Party Posts:
- Christine and the Big Scary Kitchen
- Fried Wontons for You
- Noodle Fever
- Lovely Lanvin (She did it on twitter! Follow here for her steps: 1 2 3 4 5 6 7 8 9 )
Braised Short Ribs with Daikon and Dangmyeon Noodles
adapted from foodandwine.com
1 tablespoon vegetable oil
2 lbs beef short ribs
salt and freshly ground black pepper
1/2 cup soy sauce or tamari
1/2 cup mirin
1 medium onion, thinly sliced
4 garlic cloves, smashed
2-inch piece of fresh ginger, thinly sliced
1 ounce dried shiitake mushrooms
1 lb button mushrooms, quartered
1 tablespoon light brown sugar
3/4 pound daikon, peeled and cut into 1-inch cubes
2 large carrots, cut crosswise 1/2 inch thick
6 cups water
2 teaspoons Asian sesame oil
4 ounces dried dangmyeon noodles
juice of 1 lemon
2 tablespoons sriracha
1. Preheat the oven to 325°. In a large oven safe pot, heat the vegetable oil. Season the ribs with salt and pepper and brown over moderately high heat, about 10 minutes. Transfer the ribs to a plate.
2. Add the soy sauce, mirin, onion, garlic, ginger, shiitake, brown sugar and half each of the daikon and the carrots to the pot. Return the ribs to the casserole and pour in the water. Bring to a boil. Cover and braise in the oven for about 2 1/2 hours, until the meat is very tender.
3. Transfer the ribs to a plate; cover and keep warm. Strain the braising liquid. Return the liquid to the casserole and boil over high heat, skimming any fat from the surface, until reduced to 4 cups, about 5 minutes.
4. Add the remaining daikon, carrots and mushrooms to the casserole along with the sesame oil mushrooms. Cover and simmer over low heat until the vegetables are tender, 20 minutes. Debone and return the ribs to the casserole and simmer until heated through. Season with salt and pepper. Add the lemon juice and sriracha.
5. Bring a saucepan of water to a boil and cook your dangmyeon noodles according to the package. Drain and transfer the noodles to shallow bowls. Nestle the meat on the noodles, ladle the vegetables and broth on top and serve.