Let's not argue - the money is running out. And then the time of the savior comes: Doshirak can be found anywhere, it is inexpensive and convenient to brew. By “Doshirak” we mean any instant noodle; there are analogues in all countries of the world - Nissin, Samyang, Rollton, there are dozens of them. But for ease of understanding, we use “doshik” in the recipes, because even if you didn’t go anywhere this year, you can make it delicious for yourself at home.
Mayonnaise
Perhaps we shouldn’t have been so rash and started the text with such an obvious option, but let’s face it. The role of mayonnaise in the life of a Russian person is difficult to overestimate, therefore, in one of the main dishes - the beach package, the role is also huge. Perhaps this French invention may be a little far from the eastern vibe of the conventional “Doshirak”. But firstly, ketchup with mustard is even further from it; secondly, the main thing is to effectively increase fertility. They gave up and starting in 2021, you can find their noodles in stores with mayonnaise included.
Our reader recommends adding sour cream to the whip package - it, in his words, “removes the chemical taste from the cheapest doshiki.” We take your word for it!
Cheese
Another folk additive, the idea of which lies on the surface - what kind of dishes have not been enhanced with cheese. There is at least one caveat with the whip package: the cheese should not be very hard. Here’s what chef Dmitry Zotov, a prominent specialist in strengthening whip packages, says about this: “You need to take meltable cheese so that it flows quickly in boiling water. You can use a budget option - processed cheese, already divided into slices. Or you can go a more gastronomic route and take, for example, Camembert: the crusts will remain, but its inside will disintegrate in boiling water. You shouldn’t add hard cheese, it won’t have time to melt, therefore, its meaning in the doshirak will be lost.”
Salad with noodles and crab sticks
A tender and tasty salad can be prepared with crab sticks. Add cheese for a creamy flavor and you've got a college noodle salad.
Ingredients:
- 1 pack of noodles;
- 1 package of crab sticks;
- 1 processed cheese “Druzhba”;
- 4 eggs;
- 2 tbsp. mayonnaise;
- a pinch of salt.
Preparation:
- Pour boiling water over the noodles and cover with a lid. Do not add spices or oil. Let stand for 2-3 minutes. Drain the water. Cool the noodles.
- Boil the eggs and cut into medium-sized cubes together with the chopsticks.
- Grate the cheese on a coarse grater.
- Mix all the ingredients, add a little salt and season with mayonnaise.
Meat
The meat strengthening of the scourge package has several gradations. The simplest is to take ready-made meat products or semi-finished products. These can be sausage cuts, and one of the most popular options is sausages, which have time to swell slightly in boiling water when brewing.
A classic that not everyone can stand. Photo: yandex.zen.
But all this is pampering: for the sake of proper meat enhancement, it’s worth going a little further. For example, fry bacon (better until crispy, so that fatty pieces don’t get soggy in the broth like rags), or thin pieces of chicken, pork or beef fillet.
Spicy sauce
The most effective way to add fire to a whip bag is not to add black or red pepper, but something more serious. The same “Sriracha” will color the noodles not only with pepper, but also with garlic notes. With a hotter sauce, it is important not to overdo it - like the one in the picture above, literally one drop is enough. Where can you get hot sauce if you are traveling on a train and only have a packet of Doshika on hand? My friend, you need to have such things with you - we wrote more about this in our text about fast food life hacks.
Cooking delicious instant noodle dishes
Have you ever wondered what the word “doshirak” means, which in our country is a general term for any instant noodles? This is the Korean word 도시락, which means “breakfast in a box.” In Japan, breakfast or lunch taken with you is called “bento”, and in our country it is called a simple and unpretentious word – “brake”.
For many, instant noodles are a great lunch option, both at work and at home. It's quick to prepare, keeps well, is reasonably priced, and most noodle brands have a huge selection of flavors. Asian noodles, in addition to all the listed advantages, are also distinguished by their excellent quality and excellent taste.
In Southeast Asian countries, noodle lovers are not limited to the classic cooking method recommended by the manufacturer. Asians use instant noodles as an ingredient to prepare a wide variety of delicious homemade dishes. Noodles are a kind of “blank slate” for chef experiments. The ability to combine your favorite noodles with various ingredients provides endless scope for culinary creativity. If you cook noodles differently each time, you will never get tired of them.
Let's see what delicious things our Asian friends cook from fast food noodles, and take notes so that we can quickly create a delicious lunch for ourselves and our loved ones.
ADDING TOPPINGS TO NOODLES
For additional satiety and enrichment of a noodle lunch with a portion of proteins and fats, a fried egg with a runny yolk is often placed on top of the noodles. Eggs are a very common accompaniment to Asian noodle dishes. And not only fried, but also marinated (that is, the eggs are first boiled and then kept in a marinade to enrich their taste). Some of the most famous pickled eggs are ramen eggs. They got their name precisely because eggs prepared in this way (marinated in a mixture of soy sauce and mirin) are intended as an addition to ramen noodles. Eggs are marinated in kimchi sauce, miso paste, and various spicy, sour, hot marinades.
Noodles are often supplemented with protein products - such as tofu (in any form - blanched, fried, deep-fried until crispy golden brown, smoked, etc.), pieces of meat, chicken, fish, seafood, kamaboko (surimi rolls), shrimp , nuts (for example, cashews, peanuts), slices of ham or bacon, barbecue pork baked in sauce (in China it is called Cha Shao, in Japan meat prepared in a similar way is called Chashu, in Korea there is also a similar treat - Samgyeopsal), fried in various sauces with minced meat and other meat and seafood products.
The springy noodles with their chewy texture are complemented perfectly by crunchy vegetables. In addition, they are a source of fiber and vitamins. Asians add fresh soybean sprouts, sliced bamboo shoots, Chinese cabbage pieces, pak choi, spinach, spicy fermented kimchi cabbage, crispy fresh carrots, pickled daikon radish, pickled juicy lotus sprouts and crispy lotus root, mini corn on the cob, broccoli florets to the noodles. , fresh sweet peppers, cut into strips or cubes, and other vegetables. The finished portion of noodles is sprinkled with green onion rings, which gives the finished dish an appetizing fresh aroma and spicy flavor notes. You can use cilantro, basil and any other favorite greens.
A great addition to noodles is mushrooms. And if you like “sea” flavors, then you will love the addition of dried or blanched seaweed to the noodles. Typically, seaweed-infused noodles are served in a broth (such as anchovy or dashi) and are often flavored with sesame oil and topped with cubes of tofu.
In modern Asian cuisine, the combination of hot noodles with cheese is very common. Asians are very fond of this Western product. If you flavor a portion of noodles with meat additives or shrimp, sprinkle with grated cheese and fresh chopped herbs, then in 5-7 minutes you can get a hearty and very tasty lunch.
ADDING SEASONINGS
Fans of dry seasonings with bold flavors sprinkle the noodles with flakes of dried gim (nori) seaweed fried in spiced sesame oil. Chili is often used as a seasoning - in the form of powder or flakes, as well as ground peppers (from white and black to Szechuan and Sansho pepper). Every Asian cuisine has seasonings and toppings consisting of mixtures of spices and chopped dry vegetables - for example, such as Korean Pabiran, Japanese Furikake, Shichimi Togarashi, Chinese Five Spice, Malasyan and others.
Simply sprinkling sesame seeds over the noodles is also a fairly common choice. Asians also love dry curry powder. Dried smoked bonito tuna flakes are often used as a seasoning for noodles.
Soy sauce, sesame oil, hot chili sauces and spicy chili pastes are the basic seasonings that are sure to flavor a portion of noodles. And if you want a brighter range of flavors, then the choice is very large - sauce manufacturers in the countries of Southeast Asia produce a large assortment of dressing sauces for noodles, from classic ones familiar to Asian tastes (teriyaki, jajangmyeon, sesame, ponzu, kimchi, miso, etc. .p.), to those that pay tribute to the fashion for European cuisine - for example, creamy sauce with mushrooms, tomato sauce with herbs, cheese sauce, spicy curry, etc.
ADDING BROTH
Noodles in broth (noodle soup) are just as in demand among connoisseurs as simply boiled noodles without broth. Hot aromatic soup perfectly saturates. The broth can be anything - from meat (beef, pork, chicken), fish, mushrooms, seaweed, vegetables. The taste of the broth is enriched with sauces, or pastes, or seasonings, or aromatic oil. In summer, the choice is often made in favor of cold broths - in Asian cuisine there are a lot of cold dishes based on noodles and broth.
DISH OPTIONS BASED ON INSTANT NOODLES
Pour chicken broth over the cooked noodles, add slices of fried skin-on chicken breast and slices of carrots fried with shiitake mushrooms, onions and garlic. Season a serving of soup in a bowl with soy sauce and sesame oil to taste. Add hot peppers or Sriracha or Kimchi chili sauce if desired.
Add fried bacon slices, bamboo shoots, muer mushroom strips and green onion rings to the finished noodles.
Season the finished noodles with a portion of finely chopped kimchi cabbage, slices of fried sausage, green onions and fresh soy sprouts.
Pour Dashi broth over the finished noodles, add a few drops of sesame oil, half a boiled egg and a boiled chicken breast, torn with fibers.
Pour chicken broth over the finished noodles, add tofu cubes, mushrooms, hot sauce, fresh herbs, halved boiled eggs and sprinkle gim (nori) seaweed flakes on top.
Top your serving of noodles with fried ground meat or canned tuna fillet, a fried egg, blanched spinach and pickled daikon radish.
Add canned corn kernels, slices of sausage or chicken meat, fiery hot sauce (for example, Korean Buldak or other favorite sauce) to the finished noodles and sprinkle the dish with grated cheese.
Top the noodles with slices of cooked pumpkin, fresh arugula, cashews and sliced Parmesan cheese. Drizzle with olive oil and sprinkle with sesame seeds.
Add boiled or fried shrimp in oil with chopped garlic to the finished noodles and top with a fried egg. Add fresh vegetables if desired, or serve your favorite pickled vegetables as a snack over the noodles.
Our online store KorShop.ru offers a solid selection of noodles (more than 200 items) from leading Asian brands, whose products are loved by instant noodle connoisseurs all over the world due to their excellent quality and excellent taste. These are manufacturers such as Samyang, Nongshim, Ottogi, KOKA, Vifon, Picnic, Nissin, Wang and others.
Soybean paste
A random example of pasta from the Internet.
If you add hot sauce - Captain Obvious's advice - then here's a more interesting option. Soy paste - to put it very roughly, soy sauce at maximum speed. The composition is usually dominated by soybeans (30-40 percent), and there is more sugar than salt. There are pastes with a high chili content - I wrote about one of these in my recent “Random Reviews”. Any such substance enhances the dish by hundreds of percent, and in all directions - it makes it sweeter, spicier, and saltier.
Bonus: rice
After eating the scourge package, there is usually some broth left behind. Depending on the spiciness and richness, you can either drink it or just throw it away out of harm’s way, but there is a third option: add rice. Cooked cereal quickly absorbs the broth and turns into an additional dish. The advice is hardly relevant for “Rolltons” and other beach packages with the simplest additives, but if we are talking about Korean noodles, where the composition of the broth is more complex, catching up with rice is the best thing.
sauces
life hacks
Classic recipe like in Korea
It’s interesting that for Koreans, doshirak is a regular dish in the diet. It is an integral part of the menu and is usually served for lunch or dinner. They even serve noodles in cafes and restaurants.
Often it becomes a component of more complex treats. You can also prepare doshirak at home according to the classic Korean recipe. In this case, one package of noodles will not be enough. Additional components will also be required. For example, cheese and egg.
What ingredients will you need?
For the dish you need to take:
- doshirak – 1 package;
- egg – 1 pc.;
- oil – ½ tsp;
- American cheese (for cheeseburgers) – 2 slices;
- sesame seeds (white) – ¼ tsp;
- shallots (green part only).
Any vegetable oil or melted butter will do. You can choose another cheese for your treat according to your taste. For example, shredded cheddar. Shallots are an optional component of the dish. You can exclude it completely or take only a small portion. The packet of noodle spices should not be thrown away; they will also be used in the recipe.
Step-by-step cooking process
The cooking process includes several stages:
- Light sesame seeds should be poured into a dry frying pan and lightly fried without oil until an appetizing aroma appears.
- If you use shallots, you only need to take the green part and chop it very finely. It is convenient to do this with a sharp knife or special kitchen scissors.
- 2.5 tbsp will be poured into a small saucepan or stewpan. filtered water. When the liquid boils, it’s time to add the noodles to it. After 2-2.5 minutes. It's time to add the spices from the doshirak bag. After this, it remains to prepare the treat for another half a minute, no more.
- When the pan is removed from the heat, you need to pour the contents of the raw egg into it. Without mixing the ingredients of the treat, you will need to place the noodles over the egg and leave the mixture for about 1 minute. During this time, the raw egg should be completely cooked.
- The resulting treat should be transferred directly from the pan/saucepan to a deep plate, doing this carefully. Oil is poured on top, cheese is placed, sesame seeds are scattered. Only after this can you mix the treat.
All that remains is to cover everything with chopped onions and serve.
Rules for serving dishes, decoration
It is best to try the dish warm. It is important to ensure that the egg is completely cooked. In addition to shallots, you can use other greens to suit your taste. Even cilantro fits into the recipe interestingly. But it is advisable to chop it as finely as possible.
