...for when you want to skip the pushups and make noodles instead...
Time1 hour 30 minutes
300 g cake flour
50 g all purpose flour
10 g sesame/vegetable oil
4 g kansui OR baking soda
3 g salt
200 g warm water
Jjajang (Black Bean Sauce)
1/3 cup black soy bean paste*
1/2 red bell pepper
1/4 head of cabbage
10-12 shitake mushrooms
2-3 Yukon potatoes
4 tbsp vegetable shortening or oil
2 tbsp Fishy Sauce**
1 1/2 cup + 1/2 cup water
2 tbsp potato starch
2 tbsp sugar
cucumber (for garnish)
1 tsp black sesame seeds (for garnish)
Making your own noodles is not for the faint of heart. There is NO shame in purchasing pre-made handmade noodles or just using your favorite store bought linguine.
Place all ingredients (measured with a scale, sorry-not-sorry) into your stand mixer or large bowl. Be sure to place kansui/baking soda into bowl before water.
If using stand mixer,
Using paddle attachment (not the hook!), knead the dough for approximately 14-15 minutes.
If you have a KitchenAid like I do, get ready to hold that bowl down at around the 7 minute mark, because it will try to leap off the surface.
If you are not using a stand mixer,
Using a wooden spoon, stir all ingredients together until a dough forms.
Remove dough from bowl and begin kneading on a non-floured surface until the dough forms into a nice ball.
Roll the dough out into a log, roughly about 12-18 inches in length.
Fold the log in half over itself and roll until you have one log again, and start the process over.
Do this for 45 minutes (I wish I were joking), or until dough is extremely stretchy.
A good test to see if it’s ready to rest: place your finger on the dough; if it does not spring back to its original shape, move onto step 4.
After the end of the kneading period, wrap your dough in plastic wrap and allow your dough to rest for approximately 30 minutes.
Remove dough from plastic wrap and divide into 6 portions. Starting with the first portion (while the others are resting under plastic wrap so as not to dry out), roll into a log, roughly 6 inches in length.
Using a rolling pin, create a long sheet of dough, approximately 12 x 3 inches. Generously flour both sides of the sheet.
At this point, you can place the sheet into a pasta maker (at setting 4) OR keep rolling with a rolling pin to desired thickness.
Once you have rolled out your sheet to desired thickness, once more, generously flour both sides. Then fold the sheet up like an accordion.
Using a very sharp knife, cut the folded up sheet into noodles. Sprinkle with flour and set aside while you cut the remaining portions of dough.
Chop up all vegetables into bite sized (roughly 1/2 inch) pieces.
In a large pan, add 2 tbsp of vegetable shortening and begin sautéing your vegetables, starting with mushrooms and onions. Once mushrooms and onions are soft, remove from pan and sauté remaining vegetables.
In a large stock pot (I used my Dutch oven for this), add 2 tbsp of vegetable shortening and black bean paste over medium heat. This step is aimed at roasting/frying the black bean paste, but it is important not to burn the paste. You can prevent burning by keeping a watch on that heat and by constantly stirring the paste in the oil with a wooden spoon.
After 3-4 minutes, add the sautéed vegetables to the bean paste and oil mixture. Stir until all vegetables are evenly coated.
Add Fishy Sauce, sugar and 1 1/2 cups of water. Bring the mixture to a boil and then reduce heat to simmer.
While sauce is cooking, bring a separate pot of water to boil in order to cook your noodles.
Once potatoes are cooked through, make a slurry by mixing together 1/2 cup water and 2 tbsp of potato starch. Add slurry to sauce and stir until sauce becomes shiny and thick.
When sauce is ready, add your noodles to pot of boiling water for no longer than 2-3 minutes.
Remove noodles from water and place in serving bowl. Ladle sauce over the top and garnish with julienned cucumbers and black sesame seeds.
*You can pick up jjajang (black bean) paste here.
**You can find the recipe for my Fishy Sauce here.