If you are not familiar with these noodles, you need to seriously get acquainted. Friend of ours used to call them "football noodles" because of their shape. These are a favorite of Shanghainese, Foochow and Korean people, particularly eaten during Chinese New Year. Their hallmark is their chewy texture.
Gone are the days when you buy these noodles in a dried form and they are hard as a rock and take a long time to cook. These days, the Koreans have come out with a pre-sliced quick cooking variety. However, I stll soak them overnight for faster cooking. Make sure the noodles are made in Korea - I've bought "fake" ones before that totally disintegrated when boiled.
There are many ways to cook the noodles. In this dish, I boil a pot of water, put in the noodles and bring it back up to a boil and they are ready for cooking (if you presoak them overnight). If not presoaked, you will have to boil it a few minutes longer. Stir-fry with your favorite meat and veggies and season with oyster sauce and soy sauce.
Add dark soy sauce if you prefer a darker color.
These noodles are versatile. This version uses Korean sweet chilli paste as seasoning.
Non-Boiling Method:
You can skip the boiling step if you use Nappa cabbage, which produces a lot of liquid when cooked. Simply stir fry your meat with chopped garlic (season meat with Chinese wine, soy sauce, sesame oil and pinch sugar) and remove. Then put in the nappa cabbage, place uncooked but presoaked noodles on top of the nappa cabbage, pour in 1/2 cup water, cover, and let the noodles steam-cook over medium heat for 5-10 min. Check halfway through to see if it needs more water. Uncover, add back the meat and give it a stir and season to taste with oyster sauce or soy sauce.
Soup Style:
Some people like to have them in a soup. Just stir-fry your seasoned meat with some garlic, ginger and green onions, add water and bring to a boil. Add noodles and veggies and boil till cooked. Add soy sauce and white pepper to season.
You can skip the boiling step if you use Nappa cabbage, which produces a lot of liquid when cooked. Simply stir fry your meat with chopped garlic (season meat with Chinese wine, soy sauce, sesame oil and pinch sugar) and remove. Then put in the nappa cabbage, place uncooked but presoaked noodles on top of the nappa cabbage, pour in 1/2 cup water, cover, and let the noodles steam-cook over medium heat for 5-10 min. Check halfway through to see if it needs more water. Uncover, add back the meat and give it a stir and season to taste with oyster sauce or soy sauce.
Soup Style:
Some people like to have them in a soup. Just stir-fry your seasoned meat with some garlic, ginger and green onions, add water and bring to a boil. Add noodles and veggies and boil till cooked. Add soy sauce and white pepper to season.