This dish semi-fails. It fails in the blogging sense that it photographs HORRIBLY! I had a recipe planned out and thought out and when I finally poured the sauce over the noodles it hit me that this would taste great but look fairly bad. So I beg you guys not to judge the appearance of this dish, it really tasty.
So what’s the second failure of the recipe? Well, this dish is inspired by a clip from the Korean show Let’s Eat. One episode had the characters eat a red bean and noodle soup. The dish originally is a sweet red bean soup that has little mochi dumplings in it. At some point in history, someone decided it would taste better with fat noodles in it. Overall it is more sweet than savory, so I wanted to make it more appropriate for dinner. If you want to see the original dish in action, you can watch the show clip here.
So to make it dinner appropriate I decided to add some broccoli florets and fresh noodles. That way you could boil both at the same time, and have them both cooked perfectly. I also started with un-sweetened adzuki/red beans so I could play with more savory flavors.
The end result is tasty but very ugly noodles. And I am fine with that. The dish was so quick to make, so it is ideal for rushed weeknights. I could improve on the recipe, and maybe I will be revisiting it on the blog in the future.
- 2 1/2-3 cups broccoli florets*
- 1 lb fresh noodles**
- 1 1/2 cup adzuki beans rinsed (one can)
- 1 cup vegetable broth
- 1 tsp agave syrup
- 1 tsp sesame oil
- 1/2 tsp salt
- 1 tsp olive oil
- 1 onion diced
1Start a pot of boiling water. Once water is boiling add the noodles and broccoli and cook according to the noodle package. If cook time is more than 2-3 minutes, add the broccoli at the end of the noodles cook time. Drain, and set aside 2While the noodles are cooking put the beans, broth, agave, sesame oil and salt in the blender and blend until smooth. Set aside. 3Once the noodles are drained, take the pot and heat up some oil. Add the onion and stir until translucent. Then add bean mix and cook for additional minute. 4Add noodles and combine. Serve. *You can use the stalks but I strongly suggest to just use florets. Use them stems in a vegetable soup. **You want to use fresh thick noodles that you can find in the refridgirated section of an Asian food market. You can use dried but just adjust cook time. Udon noodles is a great example of a thick dough-y noodle to use.