English-Style Buckwheat Noodles with Spicy Sauce

Ingredients

In this English adaptation of Makguksu, we incorporate flavors and ingredients commonly found in English cuisine. The original Korean dish is typically served cold, but we modify it to be served warm. Additionally, we adjust the spice levels to suit the English palate, ensuring a balance between heat and flavor. The use of buckwheat noodles remains the same, as it adds a unique nutty taste and chewy texture to the dish. We alse have the original recipe for Makguksu, so you can check it out.

• 250g (8.8 oz) buckwheat noodles 250g (8.8 oz) buckwheat noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the buckwheat noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the ground cumin, paprika, cayenne pepper, dried thyme, salt, and black pepper to the pan. Stir well to combine the spices with the onions and garlic.
4. 4.
   Pour in the canned diced tomatoes, tomato paste, Worcestershire sauce, and brown sugar. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked buckwheat noodles to the pan and toss them in the spicy sauce until well coated.
7. 7.
   Cook for an additional 2-3 minutes, stirring occasionally, to ensure the noodles are heated through.
8. 8.
   Serve the Hearty Spiced Buckwheat Noodles hot, garnished with fresh parsley.

Treat your ingredients with care...

• Buckwheat noodles — Cook the noodles according to the package instructions, but make sure not to overcook them as they can become mushy. Rinse them with cold water after cooking to remove excess starch and prevent sticking.

Tips & Tricks

• For a milder version, reduce the amount of cayenne pepper.
• Customize the dish by adding your favorite vegetables, such as bell peppers or mushrooms.
• If you prefer a saucier dish, increase the amount of canned diced tomatoes or tomato paste.
• Adjust the seasoning according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, but the noodles may absorb some of the sauce, so you can add a little water or additional sauce when reheating.

Serving advice

Serve the Hearty Spiced Buckwheat Noodles as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as a side dish alongside grilled chicken or fish.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a shallow bowl or on a plate, allowing the vibrant red sauce to showcase the noodles.