Malvani Style Buckwheat Noodles (Memil Guksu)

Ingredients

In this Malvani adaptation of Memil Guksu, we replace the traditional Korean ingredients with Malvani flavors. Instead of using Korean spices and seasonings, we incorporate the bold and aromatic spices commonly found in Malvani cuisine. The original dish is typically served with a light soy-based broth, while our Malvani version features a spicier and more flavorful coconut-based broth. Additionally, we introduce tamarind to add a tangy twist to the dish, which is not present in the original recipe. We alse have the original recipe for Memil guksu, so you can check it out.

• 200g (7 oz) buckwheat noodles 200g (7 oz) buckwheat noodles
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon Malvani masala (spice blend) 1 teaspoon Malvani masala (spice blend)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup coconut milk 1 cup coconut milk
• 2 cups vegetable broth 2 cups vegetable broth
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh grated coconut, for garnish Fresh grated coconut, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the buckwheat noodles according to the package instructions. Drain and set aside.
2. 2.
   Heat coconut oil in a large pan over medium heat. Add the chopped onion, minced garlic, grated ginger, and slit green chilies. Sauté until the onions turn translucent.
3. 3.
   Add the Malvani masala and turmeric powder to the pan. Stir well to coat the onions and spices evenly.
4. 4.
   Pour in the coconut milk and vegetable broth. Stir in the tamarind paste and season with salt to taste. Bring the broth to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the cooked buckwheat noodles to the broth and toss gently to coat them with the flavorful sauce. Cook for an additional 2-3 minutes until the noodles are heated through.
6. 6.
   Serve the Malvani Style Buckwheat Noodles hot, garnished with fresh cilantro and grated coconut.

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 prevent sticking.
• Malvani masala — If you can't find ready-made Malvani masala, you can make your own by combining spices like coriander, cumin, turmeric, red chili powder, and black pepper in equal proportions.

Tips & Tricks

• Adjust the spiciness of the dish by adding more or fewer green chilies according to your preference.
• For a heartier version, you can add vegetables like bell peppers, carrots, or mushrooms to the broth.
• If you prefer a thinner consistency, you can add more vegetable broth or coconut milk to the dish.
• To enhance the flavor, you can squeeze some fresh lime juice over the noodles before serving.
• Feel free to experiment with different garnishes like roasted peanuts or fried onions for added texture and taste.

Serving advice

Serve the Malvani Style Buckwheat Noodles hot as a main course. Accompany it with a side of Malvani-style pickles or chutney for an authentic Malvani experience.

Presentation advice

To enhance the presentation, place the noodles in a shallow bowl and pour the vibrant red broth over them. Garnish with a sprig of fresh cilantro and a sprinkle of grated coconut for an appealing visual contrast.