Tag Archives: Wylie Dufresne

Kimchee Udon Noodles

Fish noodles 45 degree Oysters with Kimchee Udon Noodles and Dashi Kimchee Udon Noodles 369 g Tiger shrimp 369g white fish (I used lemon sole) water 16g Activa RM sesame oil to taste 60g (or to taste ) Momoya brand Kimchee … Continue reading

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Posted in Innovative pasta, Molecular Gastronomy | Tagged , ,