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If you’re a noodle fan you’ll be delighted to know you can make it homemade with a Zojirushi Breadmaker. There’s nothing like fresh made to give you that Asian authenticity in your next noodle dish. Don’t forget that your breadmaker can do so much more than baking—once you’ve learned the basics of making homemade dough, making noodles is easy; then you simply add the proper ingredients for Chinese, Korean or Japanese style. Noodle soup or stir-fry; get ready to slurp!
Not everything Korean is spicy—kalguksu, a “knife-cut” noodle, is firm and chewy when done right, and stays that way until you finish the broth. There are many kinds of kalguksu recipes, but the most popular is probably a chicken noodle soup—homey, hearty and the kind your mother used to make.
See this recipe
Fresh egg noodles are a staple necessity for cooking Chinese dishes. They should have a firm bite and springy texture, making them ideal for broths and stir-fry. The egg gives them the familiar yellow color that you see in chow mein or noodle soups.
See this recipe
Whether made with hot broth or dipped in cold sauce for a summery treat, this wheat noodle is best when hand-made. We have a Teuchi Udon recipe on our Zojirushi recipe page—why not try it and see what Japanese udon is all about?
See this recipe
Ingredients: serves 2
For Soup:
1 quart vegetable stock
1 tsp. soy sauce
1 Tbsp. garlic, minced
1/2 tsp. salt
1/4 onion, sliced
1 green onion, chopped
1 medium zucchini, cut into 1/4” thick half moons
1 medium carrot, julienned
2 oz. shiitake mushrooms, thinly sliced
2 servings fresh homemade kalguksu noodles
(See Recipe)
For Garnish:
1 green onion, diagonally sliced
1/2 tsp. roasted sesame seeds
1/8 tsp. gochugaru (Korean red pepper flakes), optional
1. Place vegetable stock in a pot and bring to a boil over medium heat. Add soy sauce, garlic and salt. Once the stock boils, add onion, green onion, zucchini, carrots and shiitake mushrooms and cook until lightly softened, about 2 minutes.
2. Add kalguksu noodles into the pot and boil for 4-6 minute or until cooked.
3. Distribute in individual serving bowls, top with green onion, sesame seeds, and optional gochugaru. Serve while hot.
Ingredients: serves 2
2 servings fresh homemade lo mein noodles (See Recipe)
8 oz. pork tenderloin, cut into thin bite-sized slices
4 medium bok choy, cut into quarters lengthwise
1/2 red bell pepper, julienned
4 stalks green onion, diagonally chopped
For Sauce:
1 Tbsp. oyster sauce
1-1/2 Tbsp. tamari soy sauce
1 Tbsp. Chinese wine (may substitute with sherry)
1/8 tsp. ground white pepper
1 tsp. garlic, minced
1/2 tsp. ginger, minced
1 Tbsp. vegetable oil
1 tsp. hot chili oil
1. Boil noodles for 4 minutes, drain well.
2. Use large frying pan with lid, layer pork, bok choy, bell pepper, noodles from step 1, and top with green onion.
3. Combine all sauce ingredients in a small bowl, pour over ingredients from step 2.
4. Cover pan with lid and cook on medium heat for 8 minutes or until steam comes from lid.
5. Remove lid and toss all ingredients in the pan. Serve immediately.
See Recipe
By now most Westerners have learned that slurping is an accepted practice among Asians when eating your noodles. Not only is it culturally OK to make slurping noises, it’s the best way to show that you’re really enjoying it, which means it must be really good! It’s not that easy for Americans to slurp though, when you’ve been told all your life that it’s bad manners. Other than having to overcome the embarrassment of being loud in public, we need to practice the proper technique of having enough suction to draw the noodles in, and keeping your mouth opening at just the right size so you don’t make a splattering mess. Practice makes perfect!
There are practical reasons for slurping too. Getting the air in with the noodles is said to enhance the flavor of the soup by drawing in the aroma, much like how wine connoisseurs gurgle and aerate their wine in order to expand its flavor.
But why would you want to rush your dining experience by slurping noodles so fast you’re barely chewing? Because there’s nothing worse than noodles that have been soaking so long that they get limp and clumpy. It’s said that you should eat a bowl of ramen in 5 minutes. That may not be practical when it’s full of all kinds of extra ingredients, but you shouldn’t let the noodles get too soggy—it just doesn’t taste the same anymore. Here’s a tip: the next time you’re at a noodle restaurant, check to see if most of the customers have finished their soup broth. If they have, you know it was delicious to the last drop!
One of the primary uses for Water Boilers like the ones made by Zojirushi, in any Asian household, is to fill a bowl or cup of instant noodles with hot water. Often the butt of jokes and criticism for having too much sodium or no nutritional value, instant noodles are still an important part of noodle history. Many Japanese believe that instant noodles were their best invention of the 20th Century, and they could be right.
Developed by Japanese inventor Momofuku Ando in 1958, instant noodles started as a square brick of chicken flavored ramen. Ando discovered a way to “flash fry” the noodles right after they were made. This instantly dried the noodles, giving them a long shelf life that could be reconstituted anytime with hot water. Back then, the chicken flavor was pre-seasoned onto the dried noodles—there were no flavor packets like today.
In 1971, Mr. Ando went a revolutionary step further by introducing instant noodles in a disposable cup. He recognized that the cup would make a better vessel for the American market than the bowl shapes that were being used in Japan. The cup shape also has sound scientific principles engineered into it that you may not realize, unless you cut one in half.
The tapered shape of the styrofoam cup was used to its advantage, enabling the dried noodles inside to rest about 1/2-inch before it touched the bottom. This created a space just below the noodles, so when hot water entered the cup, the noodles could be cooked efficiently from below as well as above. This method is still used today—open one up and see for yourself!
To get the optimum life out of your Zojirushi appliance, we recommend cleaning the parts regularly. Taking care of water calcium deposits and food residue on your machines will keep them operating smoothly and give you years of service. Here’s a list of cleaning tips for your appliances by category.
  Prepare a sponge, mild detergent & soft dry cloth
To Clean: Detach the Steam Vent and the Inner Lid. Wash with soapy water and wipe dry with a soft cloth.
To Clean: Wipe with a damp soft cloth.
To Clean: Easy! Just use a Citric Acid Cleaner and follow the directions on the box. These work great with coffee makers too.
To Clean: Fill the pan with warm soapy water; soak for 30 minutes, then wash with a soft sponge.
  To Clean: Fill the carafe with coffee pot cleaner, rinse out, and gently wipe with soft dry cloth.
To Clean: Wipe off burnt food with a paper towel or cloth while the grill is still warm. After it cools, remove the grill plate and wash with a sponge while immersing it in warm soapy water. Rinse thoroughly and dry with soft cloth.
Next month will be Zojirushi America’s 30th Anniversary. We’ll be highlighting our greatest hits from the past 30 years—we invite you to celebrate with us!