Cycle 13 – Item 78
24 (Thu) March 2022
Garlic Noodles with Egg Whites
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with DJ, IZ
Following 2 initial successes with the dish (see most recently 13.076 Garlic Noodles with Shrimp & Broccoli), this 3rd rendition involved fresh noodles (i.e., made for Korean-Chinese applications, such as jjajang myeon) in lieu of spaghetti. The recipe notes that the original dish at Thanh Long Restaurant in San Francisco is made with “tender fresh wheat noodles,” dried pasta being Chef Kenji’s adaption (see 13.071 Garlic Noodles).
Alas, the noodles were so starchy that, when transferred into the sauce pan with residual cooking water, they made the sauce way too thick and goopy, almost inedible.
The egg whites were leftovers from yesterday’s Hollandaise sauce (see 13.077 Eggs Benedict).
(See also GLOBAL FOOD GLOSSARY)