Ryuji-style Cold Pepper Noodles
ID: 74fa1a58...
This is a recipe where culinary researcher Ryuji adapts the viral convenience store 'Cold Pepper Noodles' for a delicious home-cooked version. By combining seasonings in a perfect balance, it achieves a punchy, savory flavor while keeping sodium levels in check.
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🍳 Cooking Flow
Finely slice the green onion. → In a bowl, combine soy sauce, rice oil, black pepper, and other seasonings, then chill the sauce. → Boil the noodles, rinse under cold running water, chill in ice water, and wring out the water thoroughly. → Toss the noodles well with the sauce, top with green onions, and finish with a sprinkle of black pepper.
Cooking Steps
Brief Cooking Order
Finely slice the green onion. → In a bowl, combine soy sauce, rice oil, black pepper, and other seasonings, then chill the sauce. → Boil the noodles, rinse under cold running water, chill in ice water, and wring out the water thoroughly. → Toss the noodles well with the sauce, top with green onions, and finish with a sprinkle of black pepper.
Introduction
This is a recipe where culinary researcher Ryuji adapts the viral convenience store 'Cold Pepper Noodles' for a delicious home-cooked version. By combining seasonings in a perfect balance, it achieves a punchy, savory flavor while keeping sodium levels in check.
Step 1
Finely slice the green onion (25g).
Step 2
In a bowl, add the soy sauce (2.5 tsp), rice oil (2.5 tsp), coarsely ground black pepper (10 shakes), iriko dashi powder (1/3 tsp), chicken bouillon powder (1/3 tsp), Ajinomoto (4 shakes), sugar (1/4 tsp), and garlic powder (3 shakes). Mix well with a spoon to create the cold sauce. Chilling the mixed sauce in the refrigerator or freezer makes it even tastier.
Step 3
Boil the medium-thick noodles (1 bundle) in boiling water according to the package instructions (approx. 3 minutes).
Step 4
Drain the cooked noodles in a colander, remove the heat with running water, then place them in ice water to thoroughly chill and firm them up. Once cold, squeeze the noodles firmly with your hands to remove water completely.
Step 5
Add the drained noodles to the bowl with the chilled sauce and toss well to ensure the sauce coats the noodles evenly.
Ingredients List
Important Notes
The biggest key is to not only drain the noodles in a colander but to squeeze them firmly by hand to remove water, as any excess moisture will dilute the sauce. ⚠️
Using 'rice oil' instead of sesame oil keeps the oil's flavor profile neutral, allowing you to enjoy the aroma and umami of the black pepper straight. 💡
You can substitute 'iriko dashi' (dried sardine stock) with 'Hondashi' (bonito stock), but using iriko dashi gives it a deep, ramen-shop style flavor. 🍜
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