Spicy Fried Rice with dried shrimps, carrots, green beans, eggs, and homemade fried chili paste.…
This post is sponsored by the 1ST MKFood but all opinions are my own. #Rothynoodle #ad
Not your ordinary Korean Noodle Soup and Spicy Fried Noodles. Made with chewy Rothy Glass Noodles for greater texture and flavor.
When it comes to noodles, I definitely like mine al dente (i.e. firm) and even slightly chewy. Such noodles are better in soups because they do not easily disintegrate in the soup. Firmer textured noodles also make them more suitable for frying as they will not break up easily when tossed around in the pan. All, in all they are better noodles in terms of bite, texture, and flavor.
Many of you who have been following me know that I enjoy noodles a lot. Whenever I go to the Asian market, I buy a ton of fresh and dried noodles. They are a great pantry item because you can use them to whip up lunch or dinner in no time at all.
That said, I am going to introduce you to a new kind of noodles in the market today. I used these very broad and ribbon-like glass noodles for both the Korean Noodle Soup and Spicy Fried Noodles shown here. They remind me of one Wat Tan Hor found in Penang where the koay teow (flat rice noodles) are torn into pieces (for texture) instead of cut into strips.
Rothy Korean Glass Noodles
Rothy Korean Glass Noodles are trusted products developed in Korea. They are made from cassava starch and are therefore naturally gluten free. They also have fewer calories as compared to other types of noodles. Every 100 grams of Rothy Glass Noodles are only 240 calories. One packet of 150 grams of Rothy glass noodles equals 360 calories. While the packaging say that 150 grams is one serving, it is a generous serving. For me, it is more like one and a half servings.
They come in two different packagings.
1. One serving – 5.2 oz / 150g plain glass noodles with no seasoning.
2. Two servings – 8.25 oz / 234g Glass Noodle Red (Dangmyeon bokki) with 2 packets of red pepper powder of 27g each.
These noodles are about 2 centimeters wide when uncooked. After cooking, they are roughly 2.5 centimeters wide and appear translucent and ribbon-like. Rothy Korean Glass Noodles are very easy to cook and don’t need to be soaked before cooking. They recommend boiling the noodles 7 to 8 minutes if you intend to further cook them in a sauce for another 2 to 3 minutes. Otherwise, boil them for 10 to 12 minutes if you intend to toss them in a sauce like a salad with no further cooking.
Popularity and Ways to Cook Rothy Glass Noodles
Besides the two ways of enjoying Rothy Glass Noodles I am showing you today, you can also cook them in a variety of ways like cream pasta and tomato pasta. Rothy Glass Noodle Red can also be used to cook Tteokbokki (Spicy Stir Fried Rice Cakes), a very popular dish in Korea.
Korean Noodle Soup
In this Korean Noodle Soup, I made a very simple kelp and anchovy broth (except for the kelp, it is not very different from the fried anchovy broth I often prepare for my vegetable soups) just so I can taste the noodles. It is then topped with sauteed zucchinis, carrots, egg omelet, green onion, red chili, homemade toasted seaweed, and sesame seeds with a side of my homemade Mustard Greens Kimchi. I will show you how to make Korean toasted seaweed in a later post.
For this noodle soup, I boiled the glass noodles for 10 minutes because I did not cook it any further after that. I simply poured the kelp and anchovy broth over the noodles and topped it with the toppings I mentioned above which are similar to the toppings for kalguksu.
Spicy Fried Noodles
For this Spicy Fried Noodles, I boiled the glass noodles for 8 minutes because I further cooked it for another few minutes. This package came with two red pepper powder sachets but I only used one sachet. I wasn’t sure if I could taste or enjoy the noodles if it was too spicy.
After boiling the noodles, I stir fried them in a non-stick pan with thin slices of pork and more of my mustard greens kimchi. It looked very fiery but the spice level was just right for me with one sachet of the red pepper powder.
Deliciously Chewy Korean Noodle Soup
Now, for the taste test. The good thing about these noodles is that they readily absorb whatever flavor is in your broth or sauce. If cooked for the right amount of time, they provide the firm texture and the right amount of chewiness for a delicious bite. I thought they looked quite pretty with their translucent and ribbon-like appearance.
The broth was really quite flavorful but you all know how much I love spicy food and so I added in my kimchi. I enjoyed my bowl of noodles but had to save room for the Spicy Fried Noodles.
Spicy, Flavorful, and Chewy Spicy Fried Noodles
I have to admit I approached this dish cautiously. Even though I love spicy food, I know Korean spicy food can be really, really spicy. On top of that, I added spicy kimchi!!! I had my glass of water on the ready before taking a bite. Fortunately, it wasn’t too spicy. It has both sweet and spicy notes and I could definitely taste the sweet notes which made it quite delicious. I think my slightly ripe kimchi also gave it a nice balance. Paul tasted this as well and he too said that it was delicious.
The texture was good too. Since the noodles were fried and relatively dry, they were much easier to handle with the chopsticks. They were not as slippery as in the soup. All in all, I enjoyed both ways of savoring these Rothy glass noodles. Perhaps, I will use both red pepper powder sachets the next time. For now, I’ll just keep that remaining sachet for use in another dish like Kimchi Fried Rice. The contents are very similar to gochugaru (Korean red pepper flakes) but with additional spices.
Korean Noodle Soup and Spicy Fried Noodles
- 1 piece dried kelp / kombu (2” x 2”), wiped with damp paper towel
- 12 dried anchovies / ikan bilis, cleaned and rinsed
- 2 tsp vegetable oil (divided)
- 4 cups water (960ml)
- 1 large egg (lightly beaten with a pinch of salt and ground pepper)
- 1 small zucchini (julienned)
- 1 small carrot (julienned)
- Salt to taste
- Ground Pepper to taste
- 1 packet Rothy Glass Noodles (5.2 oz / 150g)
- 1 green onion (thinly sliced at a diagonal)
- 1 red chili (thinly sliced)
- 1 piece toasted seaweed (2” x 3”), cut into thin strips
- ¼ tsp sesame seeds (toasted)
- ½ tsp sesame oil
Spicy Fried Noodles
- 1 packet Rothy Glass Noodle Red
- 1 packet red pepper powder (1 oz / 27g)
- 2 tbsp + ¼ cup water (2 tbsp + 60ml), divided
- 1 tbsp vegetable oil
- 2 tsp sesame oil (divided)
- 2 cloves garlic (minced)
- 4 oz pork (thinly sliced) (113g)
- 4 oz mustard green kimchi or cabbage kimchi (113g), cut into ¼ inch strips
- Salt to taste
- 2 green onions (thinly sliced at a diagonal), divided
- ½ tsp sesame oil
- ½ tsp sesame seeds (toasted)
- 2 pieces toasted seaweed (2” x 3”), cut into thin strips
- Combine water, kelp, and anchovies in a pot. Allow it to soak for 10 minutes.
- In the meantime, heat 1 teaspoon vegetable oil in a fry pan. Pour beaten egg into the fry pan and allow egg to cook and set. Flip the omelet and allow it to cook for 1 to 2 more minutes. Remove, roll into a log, and cut into thin strips. Set aside.
- Add remaining 1 teaspoon vegetable oil into the fry pan. Saute zucchini on one side of the pan and carrots on the other side for about 2 minutes. Season with salt and pepper to taste. Remove and set aside.
- After 10 minutes, turn on stove for the pot with water, kelp, and anchovies. Bring water to a boil. When water comes to a boil, tilt the lid slightly (to prevent boil over), reduce heat, and simmer for 10 minutes. Turn off stove. Remove kelp and anchovies with a strainer. Discard solids.
- Season broth with salt to taste.
- In another pot, boil Rothy glass noodles for about 10 minutes. Remove with a strainer and transfer to a bowl.
- Pour some broth over the noodles. Top with egg omelet strips, sauteed zucchini, carrot, green onion, red chili, toasted seaweed strips, and toasted sesame seeds. Drizzle sesame oil over the top.
- Serve immediately.
Spicy Fried Noodles
- Boil Rothy Glass Noodle Red in a pot for 8 minutes. Remove with a strainer and transfer to a bowl.
- Combine red pepper powder with 2 tablespoons water in a small bowl. Mix with a spoon to form a sauce.
- Heat vegetable and sesame oil in a non-stick fry pan. Saute minced garlic for 20 seconds.
- Add sliced pork and stir fry for 2 minutes.
- Push pork to one side of the pan. Add kimchi and prepare red pepper sauce. Stir to get everything well mixed, about 2 minutes.
- Add boiled noodles. Stir to coat noodles with sauce.
- Pour in ¼ cup (60ml) water. Continue to stir and cook for another 2 to 3 minutes until most of the water have been absorbed.
- Sprinkle half of the sliced green onions over the top and transfer to a serving dish.
- Drizzle remaining 1 teaspoon sesame oil over fried noodles. Sprinkle sesame seeds, toasted seaweed strips, and remaining sliced green onions over the top. Serve immediately.
Please Visit the Amazon Rothy Store
Now, it is your turn to try these glass noodles and tell me what you think. Do visit their Amazon Rothy Store to learn more about these noodles and different ways of preparing them. If you decide to get the plain/normal Rothy Korean Glass Noodles, please also consider getting the Rothy Glass Noodle Red. I think you will enjoy the spicy flavoring that comes with it.