Before embarking on our #SamyangChallenge, of course, we need to learn how to cook or prepare the Korean Spicy Noodles. Actually, it was kinda' like the same as cooking pancit canton but it differs in preparing the sauce.
The difference with the regular pancit canton is, in preparing the sauce, don't throw all the water used up in cooking the pasta because you will need to save 8 tablespoons of that water for the sauce. The noodles need to be a little bit watery in order to mix the noodles properly and to exaggerate the effect of the spice due to the water temperature.
So, this is how to cook it. It's very easy. The not so easy part is the part where you'll have to eat it! Haha!
Warning: DO NOT EAT THIS NOODLE IF YOU HAVE A HEART CONDITION. EXTREMELY SPICY!!! PROCEED WITH CAUTION!!!! YOU'RE WARNED!
HOW TO MAKE PINOY STYLE SAMYANG FIRE NOODLES
Ingredients:
Lucky Me Pancit Canton
8 to 10 pieces of ripe chilis (small ones)
Instructions:
- Crushed the chilis in the bowl.
- Open the pack of oil included in the Pancit Canton.
- Mix the crushed chilis and the oil using a spoon while crushing them thoroughly.
- Remove the remains of the chili together with the seeds from the oil using a spoon. Careful not to include the oil.
- Open the chili powder pack included in the Pancit Canton.
- Do not drain the noodles thoroughly. Leave a little bit of moisture for easier mixing.
- Enjoy your Pinoy style version of Samyang without spending a hundred pesos for just a super spicy dry noodle.
Note:
- I've put it to the test before posting this experiment recipe.
- Use 8 to 10 chilis for every pack of Pancit Canton. Therefore, if you open 2 packs of noodles, multiply by 2 the pieces of chilis you're going to use.
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