Guan Miao Sliced Noodles are traditionally handcrafted, dried under natural sunlight and made without preservatives. It has a chewy and springy texture with wavy edges that makes it more special than any other noodles. You can also use it for soups and other stir-fry recipes. Gochujang (Korean chili paste) will give a different kind of spice for this recipe. The addition of cream and parmesan cheese will help mellow the spice but it will give an extra layer of richness to the sauce. I was an instant fan when I first tried the combination of all these unique flavors commonly used in most Asian and Italian cuisines. Give this recipe a try and let me know what you think.
Fill a large pot with water and bring it to a boil on high heat. Once boiling add the noodles and cook for about 3 minutes or until al dente. Reserve 1/2 cup of noodle/pasta water.
While cooking the noodles, heat a large pan with olive oil and sauté the garlic on low heat until fragrant.
Once the garlic has slightly softened add the gochujang paste and sugar while stirring constantly.
Pour heavy cream and simmer until the sauce has thickened.
Add the cooked noodles in the pan. Gently toss to combine until all the noodles are fully coated with the sauce.
Add parmesan cheese and butter to keep the sauce nice and glossy. You can add the reserved noodle water as needed until the sauce has reached your desired consistency.
Garnish with more parmesan cheese and dried parsley flakes.
Serve immediately and enjoy!
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