Cycle 3 – Item 178

1 (Sun) July 2012

Rice Noodles in Tomato-Parmesan Sauce with Crab and Corn

2.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

Based on my standard tomato-parmesan recipe, which I’ve been using these days as a platform for various other ingredients, this time with crab stock and flecks of crab meat.   The sweetness of the canned corn paired beautifully with the briny shellfish flavor, as always.

I discovered too late that I didn’t any pasta in my pantry, so I experimented with rice (pho) noodles.   Not too bad, though the squishy rice noodles didn’t have the firm texture of al dente pasta.  It reminded me of college, when I used to combine boiled spaghetti with instant jjajang sauce, representing one step forward from ramen in my evolution as a cook.

(See also FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)