Rishi Tea & Botanicals is proud to announce an exclusive partnership with “Dr. Turmeric” artisan foods from Taiwan. The “Dr. Turmeric” line ranges from turmeric noodles, sauces, condiments and cold-pressed oolong tea seed oil. It also features several different varietals of turmeric powder as well as ginger and galangal root powders. The selections are deliciously flavorful and functional. Learn more about our 20 years relationship with the family behind Dr. Turmeric.
100g Seedless Cucumber, thinly sliced into half-moon shape
100g Napa Cabbage Kimchi, finely chopped
2 Tbsp Oolong Tea Seed Oil
1 Tbsp Gochujang (Korean Hot Pepper Paste)
1 Tbsp Korean Maesil Plum Syrup
1 Tbsp Cane Sugar
1 Tbsp Korean Seedless Hot Pepper Powder
1 packet of Dr. Turmeric Sesame Paste
2 bundles of Dr. Turmeric Thin Noodles
Prepare cucumber and kimchi and set aside.
Bring 1.5 liters of water to a boil for cooking the noodles. Do not use too much water—you only want a small amount of the starchy turmeric pasta water to blend the sauce in the bowl.
In a steel mixing bowl, combine all the ingredients except noodles. With plastic gloves, use your hands to gently but thoroughly knead and mix all the ingredients together evenly.
Add 2 bundles of noodles to the boiling water and cook for about 2 minutes or until “al dente.” Don’t overcook. Using tongs, deftly grab the noodles from the water and place the noodles directly into the mixing bowl with the other ingredients. Add a dash of the starchy pasta water to the mixing bowl—max 2 oz. The heat of the wet noodles and the added pasta water will combine and harmonize flavors and textures of the ingredients.
Once mixed, this dish becomes bright and lively. Using chop sticks or gently using tongs, stir and combine noodles and all ingredients in the bowl until the vivid red sauce evenly coats the noodles and veggies. Be mindful not to break or smash the noodles.