Corn Cacio e Pepe

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Happy Mac n Cheese Day! When we realized that was today, we couldn’t pass up the opportunity! We love mac n cheese around here – from the classic Kraft blue box to the most upscale restaurant variation. The dish we made tonight falls somewhere in the middle. The pasta did come from a box – sorry, way too hot and pregnant to make my own pasta tonight – but cacio e pepe always seems a little fancier than American mac n cheese, just by virtue of its non-English name! In reality, Cacio e pepe is just as simple and homey to Italians as our American mac n cheese is to us, but we can always pretend to be fancy! (PS: you can check out our other mac n cheese creations too on this important day of celebration – Summer Mac n Cheese and Goat Mac). This recipe is courtesy of Deb Perelman of Smitten Kitchen, one of Selim’s favorite blogs, who now has a column in our favorite magazine, Bon Appetit! This variation adds corn for a sweet, summery update. If you check out our previous attempt at a classic Cacio e Pepe, we followed some very specific instructions to make our cacio e pepe not fall victim to clumpiness, which worked beautifully. Deb’s recipe is simpler, without additional fat of butter and/or oil, so we decided to try her way this time. It’s not quite as silky as our other recipe, but definitely wouldn’t call it clumpy! Happy with the result and the saving of a few calories. Our only change from her recipe was to add a little Aleppo pepper, which I really enjoyed.

 

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Corn Cacio e Pepe

(Adapted from Bon Appetit)
Ingredients: 
  • 16oz medium sized pasta
  • 3 ears corn
  • 8oz Pecorino Romano or Parmesan, grated
  • 1/3 cup cold water
  • 1 tsp Aleppo pepper
  • 2 tsp fresh ground black pepper
  • Salt
  • [Reserved pasta water]
Instructions: 
  1. Bring a large pot of water to a boil. Cook the ears of corn for ~5 minutes and then remove to the side. Once cool enough to handle, slice the kernels off of the cob.
  2. Return the water to a boil and add salt liberally. Add the pasta and cook until al dente.
  3. Drain and set the pasta aside in a large bowl. Reserve 1 cup of cooking liquid.
  4. While the pasta and corn are cooking, combine the cheese and peppers in a medium bowl. Mash together with the 1/3 cup cold water until a thick paste forms.
  5. Combine pasta, corn kernels, and cheese paste. Toss together. Slowly add pasta water, stirring continuously until you reach your preferred sauce-like coating consistency.
  6. Serve topped with additional cheese and pepper as desired.
Serves ~4

Summer Mac n Cheese

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There are some dishes that just scream a certain season to me. A big pot of chili or anything involving a gourd in the fall. Hearty, meat-heavy dishes that are roasted or stewed or crockpot-ed in the winter. But summer… Probably the most seasonally iconic dishes are summer ones! There are just so many – burgers on the grill, corn on the cob, popsicles, salads topped with fruit, triangles of juicy watermelon, and a newspaper-covered picnic table with Old Bay seasoned whole crabs piled on top! Right up there at the top of the summer food list is caprese salad. Fresh, cool, and best with ripe summer tomatoes, caprese salad is definitely quintessential summer fare. So today when coming up with this dish, I thought that the mozzarella, tomatoes, and basil of a caprese salad would make for an interesting summery twist on Mac n cheese!

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We have a caveat to our post today though. Neither of us actually ate this dish. I made it for our friends who just had a new baby! They swear it was good, so we’ll just have to take their word for it. Relatedly, the base Mac & cheese recipe here (also the base for Goat Mac), is a great option if you want to make something ahead to bring to someone! You can make it up until the last baking part and then whomever you bring it to can bake it for the appropriate length of time later (which you may need to increase by 10 minutes or so from the immediate baking time as below).

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Summer Mac n Cheese

  • 3 cups milk
  • 1/2 cup butter
  • 1/2 cup AP flour
  • 5 cups dry small pasta (penne, farfalle, elbows, etc)
  • 16oz mozzarella cheese
  • Salt & pepper
  • ~10 fresh basil leaves, chopped
Instructions:
  1. Pre-heat the oven 400 degrees.
  2. Heat the milk in a small saucepan over low heat until very lightly simmering. Meanwhile, bring a large pot over water to a boil.
  3. Once the large pot of water is boiling, add the pasta and cook until al dente.
  4. In another saucepan, melt the butter over low-medium heat. When the butter has melted, begin to slowly whisk in the flour. When the flour is absorbed, remove the pan from the heat.
  5. Meanwhile, place the grape tomatoes in a bowl and toss them with the olive oil, 3 chopped basil leaves, and salt & pepper.
  6. Roast them on a small sheet pan for ~15 minutes, until they are just starting to wrinkle and split. Remove from the oven.
  7. Moving back to the stove, slowly whisk all of the milk into the mixture. (It will initially get incredibly thick, then begin to thin out.)
  8. When all of the milk has been added, return the pot to medium heat and whisk continuously for ~3 minutes.
  9. Now add in the cheese and continue whisking.
  10. When sauce has come together, combine the sauce with the pasta and place in baking dish. Top with the tomatoes and remaining basil.
  11. Bake for just an additional 10 minutes, so it all firms up.
Serves 6-8

Prosciutto & Basil Topped Lemon Ricotta Pappardelle

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Awhile back, I (probably via Pinterest let’s be honest) came across Seasons & Suppers. This food blog, or “online food and cooking diary,” as its author describes it, is honestly what I aspire for our blog to be. First off, we like to think of our site as our own personal culinary diary as well. Secondly, her photography is gorgeous. Gorgeous is an understatement. Breathtaking. Spectacular. Drool-inducing. Stunning. Insert whatever superlative adjective you prefer. And all of the recipes I see on the site, I immediately want to make. Somehow, Jennifer (the author) produces dishes that are homey and down-to-earth, without “fancy” ingredients or techniques, yet every dish seems fit to serve the Queen of England. I distinctly remember the day I discovered the site. I just kept clicking and pinning, clicking and pinning. I wanted to save ALL of the recipes to attempt myself! With all of this being said, this is the first recipe of hers we’ve attempted. Why? I don’t know, but I suspect that deep in the recesses of my brain I don’t want to see my results side by side with hers.

When we decided to have pasta for dinner tonight, I immediately thought of this recipe I’d seen from Seasons & Suppers a few weeks back – Lemon Ricotta Pasta with Prosciutto and Pea Shoots. How perfect for spring! Ricotta provides for a lighter sauce than many other pasta dishes (like our favorite Homemade Pasta Carbonara) and the lemon certainly adds spring-like brightness. We did make a few changes for our version, namely the addition of basil and homemade pasta, but what a beautiful inspiration! One tip: eat immediately after serving. As the ricotta cools, it becomes less sauce-like. It tastes delicious either way.

In conclusion? Go check out Seasons & Suppers for beautiful food photography and a plethora of recipes. And then try this pasta dish, whether her version or ours!

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Prosciutto & Basil Topped Lemon Ricotta Pappardelle

(Adapted from Seasons & Suppers, clearly)
Ingredients: 
  • Pasta
    • 1 1/3 cup AP flour
    • 1/2 tsp salt
    • 2 eggs
  • Sauce
    • 1 tbsp olive oil
    • 1 shallot, minced
    • 1 1/2 cups ricotta
    • 2 lemons, zested & juiced
    • Fresh ground black pepper
    • Pinch of salt
    • 6+ slices of prosciutto, torn
    • Fresh basil
Instructions: 
  1. Prepare pasta as described in Our How To Make Basic Pasta.
  2. Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #5 if using KitchenAid’s model) or do it by hand. Slice into ~ 1/2 inch ribbons. Let the flattened dough rest on a floured surface.
  3. Meanwhile, in a deep sauté pan, or a sauteuse pan, heat the olive oil over medium. Once hot, add the shallots. Cook for 5 minutes, until fragrant.
  4. Mix together the ricotta, 1/3 cup of lemon juice & 2 tbsp zest, and several turns of fresh ground black pepper. Pour into the pan with the shallots. Turn heat down to low.
  5. When ready to cook the pasta, bring large pot of water to a boil. Salt liberally. Cook pasta for just 2 minutes, until al dente.
  6. Drain the pasta, reserving some pasta water. Add pappardelle to the pan with the ricotta sauce and toss well. Thin the sauce as desired with reserved pasta water (we did not use any). You may increase the heat here if your sauce isn’t quite hot, but do so gently.
  7. Once the sauce is warmed to your liking, serve the pasta into bowls and top with torn prosciutto, basil, a pinch of salt, and more fresh pepper if you desire.
Serves 2-4

Golden Goat Pasta

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Tonight we decided to take a brief detour from our now tried and true basic pasta recipe. And by brief detour, I mean that we did the exact same thing that we always do, with the addition of some ground turmeric for a new flavor and color. Not the most bold and daring detour if we’re being honest. And since we’re being honest… this was actually an improvised backup plan when our first plan failed. What was the original dish we were going to make you ask? It’s a secret. We’re going to try it again one of these days. But long story short, I already had the mental plan for this sauce to pair with the original noodles. And I really had in my head that the dish was going to be “earthy.” So this backup plan had to be earthy too! We both stared at our spice cabinet, and Selim zeroed in on the turmeric. It’s earthy, I think it will pair well with the planned sauce, and added bonus, it makes the noodles a beautiful yellow color!

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See the gorgeous golden color of the noodles!

Side note… as we’ve mentioned before, we really started this blog as more of a journal or a personal recipe file. We just felt like we were frequently forgetting amazing dishes that we’d created once and then could never replicate. But along the way, we’ve embraced the fact that this is a blog and not just our personal notes. Since it’s available on the internet, we don’t want it to just read like a stream of consciousness diary, but something actually useful for others. One thing I did not anticipate was the difficulty I’d have in naming our recipes. Seems easy right? Apparently I’m not really all that creative, which is why you’ll see that most of our recipes just have simple, descriptive titles (I’m talking about you Wine & Honey Brisket or you Ham & Potato Soup). Any of the slightly more creative names come from Selim (see: Sultan Selim Kofte or Pinch of Crab Egg Dip). I came up with this recipe’s title thinking about the golden color of the turmeric noodles and the goat cheese base of the sauce. I was all proud of myself that I came up with (what I think is) an original, cute, alliterative name… and then I googled the phrase. Apparently Golden Goat is a variety of marijuana… known for its earthy flavor. And… we’re keeping the name! Maybe we’ll get a few new pot-smoking, Golden Goat-loving followers… Welcome!

 

Golden Goat Pasta

Ingredients: 
  • Pasta
    • 1 & 1/3 cup AP flour
    • ½ tsp salt
    • 2 eggs
    • 1 tbsp ground turmeric
  • Sauce
    • 1 tbsp truffle oil
    • 3 garlic cloves, minced
    • 8oz goat cheese
    • ¼ cup dry white wine
    • Fresh ground black pepper
    • Pasta water, as needed
Instructions: 
  1. Prepare pasta as in our How To, with the addition of the 1 tbsp of turmeric.
  2. For the sauce, start by warming the truffle oil in a pan over low-medium heat.
  3. Once the oil is nice and toasty, add the garlic cloves and a few turns of black pepper. Keep the heat low and cook just a few minutes until fragrant, but not browned.
  4. Lower heat even further and add goat cheese and wine. Allow the cheese to melt slowly. Stir frequently until the ingredients are well combined.
  5. Meanwhile, roll out pasta and cut into your desired shape and thickness of noodles.
  6. Cook the pasta in boiling water for just 2 or 3 minutes.
  7. Add pasta water by the tablespoon to thin out the sauce until it reaches your desired thickness – we used 3 tablespoons for ours.
  8. Drain the pasta, serve and top with sauce.
Serves 4

Pappardelle with Braised Ragu

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I’m learning things today. That’s one of the best things about writing this blog – because I want to actually have something to say in my post, I frequently dig deeper into the history or other technical details of recipes where I might not have otherwise. Take today’s recipe… I knew I wanted to make homemade pasta for dinner and change it up from the usual Homemade Pasta Carbonara. (We may or may not be a little bit addicted to the carbonara recipe – Selim looked at me like I had an extra head when I said I was thinking about making pasta with a different type of sauce.) Then I remembered the time I learned that all meatsauces weren’t created equally – I was at dinner with friends at a restaurant in our old home of Charlottesville, VA, when someone (my cousin Emily I think) ordered the bolognese. I’d never ordered anything similar off a menu because I always thought… 💭 Meat sauce? I can just buy a jar of that off a shelf 🤷 And then I tasted her dish – it was amazing, delicious, and nothing like meatsauce in a jar!

I wanted to recreate that experience tonight. But what recipe to follow? What technically is bolognese and how is it different from ragu? I feel like I see those words on menus used interchangeably. Well, I finally put some effort into learning the details. I now know that a ragu is an umbrella term for meat-based Italian sauces, under which bolognese falls. (Technically, a bolognese sauce is ragù alla bolognese.) A ragu is different from what I was thinking of as “meatsauce” in that the meat is truly the focus, not tomatoes or tomato sauce. It is thicker and less liquidy. And it turns out, while under this umbrella, bolognese sauce is incredibly specific – it has actually been registered in exact detail. The Italian Academy of Cuisine registered it in 1982. The recipe must include the following ingredients to be an official bolognese: beef, pancetta, onion, celery, carrot, tomato sauce, whole milk, dry wine (red or white), and salt & pepper. We aren’t going to stick to that particular formulation, so the sauce for tonight’s dinner is a ragu!

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Pappardelle with Braised Ragu

(Recipe adapted from Bon Appetit magazine)
Ingredients: 
Ragu:
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Check out these gorgeous heirloom tomatoes
  • 1 tbsp olive oil
  • 10oz ground pork sausage
  • 1lb ground beef
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 3 cloves of garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 3 small tomatoes
  • 1 1/2 cup dry red wine
  • 1 cup beef broth
  • Salt & pepper
  • Parmesan cheese
Pasta:
  • 2 cups AP flour
  • 3/4 tsp salt
  • 3 eggs
  • 2 tsp olive oil
Instructions: 
  1. In a dutch oven, heat the olive oil over medium heat.
  2. Add both types of meat, removing the sausage from casings if needed. Season liberally with pepper and a pinch of salt. Cook until browned and then remove to the side, retaining a coating of fat in the dutch oven.
  3. To this, add the diced onions and carrots. Cook for 8-10 minutes, until well softened.
  4. Now add the minced garlic, tomato paste, and thyme. Stir frequently, cooking for 3 minutes.
  5. Pulse the tomatoes in a food processor. [Yielding ~2 cups]
  6. Return the meat to the dutch oven. Stir in the wine and tomatoes. Increase heat slightly to a vigorous simmer. Simmer, stirring occasionally, until liquid has reduced by half and thickened.
  7. Lastly, add the beef broth and bring to a boil. Then reduce heat and cover. Check to ensure there’s a light simmer. Braise for at least two hours, checking and stirring occasionally.
  8. Meanwhile, prepare the pasta dough. On a clean, dry counter-top, mix together the flour and salt and form it into a volcano (a mound with a crater scooped out in the middle). Crack the eggs into that center well/crater.
  9. Using a fork, slowly mix the egg into the flour. Try to keep the eggs within the crater, pulling in more and more flour. (If you fail, don’t worry, life will go on.) Once the egg is mixed into the flour enough that it’s not trying to run away anymore, switch to use your hands. Fold together until well combined. [You may need an extra dusting of flour if the dough is wet and sticky, or to wet your hands if it’s a bit dry.]
  10. Continue kneading the dough, stretching and folding, for at least 5 and up to 10 minutes. By this point, the dough should be smoother and elastic, so that you can form into a ball. Wrap the dough in plastic wrap. Allow to sit for at least 30 minutes, and up to two hours.
  11. Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #5 if using KitchenAid’s model). Let the flattened dough rest on a floured surface.
  12. Using a sharp knife, slice into 1/2 inch wide noodles. Cover with parchment paper if still waiting on the sauce.
  13. Remove the lid from the dutch oven and increase heat to return liquid to a fast simmer. As the last bit of liquid is being soaked up, turn off the heat and stir in 2oz freshly grated Parmesan cheese.
  14. Cook pasta in boiling, salted water until al dente – it will only take a minute or two with the fresh pasta.
  15. Top pasta with sauce and additional Parmesan cheese!
Serves 4-6.

Cacio e Pepe

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Number 10 on our Culinary Bucket List states, “Figure out how the Italians’ make pasta cacio e pepe a million times better than we can. Also, master that twirling the pasta at the table trick.” If you’ve ever been to Rome, you know what I’m talking about. Literally ever Roman restaurant we set foot in served some type of cacio e pepe. It draws in tourists’ attention for its theatrical table-side preparation, but turns out it’s also delicious! Not lying, I think my cousin Scottie ate cacio e pepe for almost every meal when we were in Rome after the first time she tried it.

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All of us in St. Peter’s Square! From L to R: Selim, family friend Henry, Ally, Ally’s brother Jeffrey, and cousins Scottie, Jayme, & Luke

How is it that good though? ‘Cacio e pepe’ literally means pepper and cheese. It’s that simple – pasta + pepper + cheese. But somehow, when we came home and tried to recreate it, it never turned out the same. It was mind-boggling – how are we screwing up something that seems so simple?? The cheese would get all clumpy, and we wouldn’t really get a “sauce” per se.

Well, apparently we’re not the only ones. I found this article from Serious Eats that addressed our dilemma, from the point of view of someone who knows way more about cooking and testing recipes that we do. Thank goodness for smart people! Read it and learn like we did. We followed all of the tips and tricks in the article and were rewarded with a much better result. While it’s still not as good as what we had in Italy, and we still don’t know how to do the twirl the pasta at the table trick, it’s good enough to share!

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Cacio e Pepe

(Recipe adapted from this Serious Eats article & recipe)
Ingredients: 
  • 1 1/3 cup AP flour (plus slightly more for dusting your counter, hands, etc)
  • 1/2 tsp salt
  • 2 eggs
  • 4 tbsp olive oil, divided
  • 2 tbsp melted butter
  • 40 turns fresh ground black pepper, divided
  • 2 cups finely grated Pecorino Romano cheese
  • 2-3 tbsp pasta water
Instructions: 
  1. Start by making the pasta dough. On a clean, dry counter-top, mix together the flour and salt and form it into a volcano (a mound with a crater scooped out in the middle). Crack two eggs into that center well/crater.
  2. Using a fork, slowly mix the egg into the flour. Try to keep the eggs within the crater, pulling in more and more flour. (If you fail, don’t worry, life will go on.) Once the egg is mixed into the flour enough that it’s not trying to run away anymore, switch to use your hands. Fold together until well combined. [You made need an extra dusting of flour if the dough is wet and sticky, or to wet your hands if it’s a bit dry.]
  3. Continue kneading the dough, stretching and folding, for at least 5 and up to 10 minutes. By this point, the dough should be smoother and elastic, so that you can form into a ball. Wrap the dough in plastic wrap. Allow to sit for at least 30 minutes, and up to two hours.
  4. Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #4 if using KitchenAid’s model). Let the flattened dough rest on a floured surface. Then cut into spaghetti noodles using that attachment. [Follow your particular pasta roller/cutter’s instructions for doing these things.] Tip: keep your hands and the surface of the dough lightly floured during this process.
  5. Meanwhile, bring a pot of water to a boil with a dash of salt. Use less water than you typically would – just enough to cover the pasta.
  6. Add fresh pasta and cook until al dente. This only takes a few minutes with fresh pasta – it will take more like 6-7 minutes with store-bought pasta.
  7. In a second pan, heat 3 tbsp of olive oil and the first 20 turns of black pepper over medium-low heat.
  8. Add 2-3 tbsp of starchy pasta water and the melted butter to the pan. Stir to combine with the olive oil.
  9. Using tongs, lift noodles out of their pot and place into the pan as well.
  10. Slowly add the cheese and the remaining 1 tbsp of olive oil. Stir vigorously while adding the cheese so it doesn’t get clumped up.
  11. Add more pasta water as needed to ensure all noodles get coated with the sauce.
  12. Top with 20 more turns of black pepper and salt if you think it needs.
Makes 2 large individual servings, or 4 non-fat-American-sized servings.

Kimchi Braised Chicken with Noodles

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As you can tell, we enjoy braised chicken.  We make it more often than the handful of posts on our blog.  It’s simple, tasty, and always makes leftovers for lunches or a quick dinner later in the week.  I think kimchi scares a lot of people… fermented cabbage, anyone?  It’s alive and continues to ferment while sealed up, further breaking down the vegetables and adding flavor to the various spices contained within that swollen jar.  Ally had dog-eared this recipe a while ago, and we didn’t know what to expect.  We were both expecting a bit of sourness from the fermentation products of the kimchi, some smokiness from the bacon, acidity from the tomatoes, and of course a touch of sweetness from the white wine.  The ingredients, each lending their own simple tastes to the finished product, which has a unique complexity that will make you wish you made a double batch.  For more spice, try adding some of your favorite hot sauce (sriracha would go well), some cayenne, or a a few pinches of chipotle spices for a smoky heat.

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Kimchi Braised Chicken with Noodles

(Adapted from Bon Appetit magazine, February 2016 issue)
Ingredients: 
  • 5 slices of bacon, sliced
  • 3 lb boneless chicken thighs
  • 10 cloves garlic, minced
  • 10 oz (by weight) grape tomatoes
  • 1 1/2 cups dry white wine
  • 2 cups kimchi, with juices
  • 8oz egg noodles
  • 2 tbsp butter
  • Salt & pepper
Instructions: 
  1. Place a large Dutch oven on the stove over medium heat. Add the bacon and cook until slightly crispy.
  2. Remove the bacon to the side to a paper towel lined plate, retaining the bacon fat.
  3. Add the garlic and tomatoes into the dish. Lower heat slightly and cover. Stir occasionally.
  4. After ~5 minutes of cooking, the garlic should be browning and the tomatoes getting wrinkly. Using the back of your slotted spoon (or whatever utensil you’re cooking with…), press down on the tomatoes until they burst.
  5. Pour in the wine and scrape up any brown bits from the bottom of the dish.
  6. Bring to a boil and allow to reduce by half.
  7. Now return the bacon to the dish, along with the kimchi and chicken. Bring to a simmer. Then lower heat & cover.
  8. Braise over low-medium heat for an hour, uncovering once roughly halfway through to stir.
  9. After this time, remove the lid from the Dutch oven. Increase heat slightly, ensuring that the tomato-kimchi liquid comes to a fast simmer. Cook for ~20 more minutes. The liquid will reduce. Break apart the chicken as it begin to fall apart.
  10. Towards the end of the braising time, cook egg noodles. Boil in a pot of salted water until al dente.
  11. Once pasta is cooked, drain it, reserving 1/2 cup of the cooking liquid.
  12. Return the pasta to the cooking pot and top with butter, 1/4 cup of cooking liquid, and salt & pepper to taste. Toss until pasta is covered with buttery liquid. Add a little bit more cooking liquid if you think it needs.
  13. To serve, top a serving of noodles with generous spoonfuls of chicken and tomato-kimchi sauce.
Makes 6-8 servings

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