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.
One bundle per person entrée; share for an appetizer
35g Pecorino Romano, finely grated
1 bundle Doctor Turmeric Thick Ramen Noodles
2 tsp Black Pepper, fresh, coarsely ground
¼ tsp Hot Red Chili Powder
Use a micro-plane to grate the Pecorino Romano cheese into a snowy, light weight flake that will be easily and evenly melted. Reserve the grated cheese in a bowl and keep it at the ready. Grate cheese just before cooking time as pre-grated cheese will lose aroma and will not melt as evenly and smoothly.
Boil one bundle of noodles in 700 mL water. Simultaneously, heat a sauté pan and dry roast the black pepper to raise the aroma without burning. Add a dash of the starchy pasta water to the black pepper sauté pan (2-3 oz) and add the red turmeric powder and hot chili powder. Whisk evenly, adding more of the starchy pasta water if needed. Reduce liquid slightly and cut the heat. This should not be too watery nor dried out.
When the noodles are just cooked, use a ladle to reserve a ½ cup of the starchy reddish-gold turmeric colored pasta water. This water should cool down from its rapid boiling temperature for minute or two. This starchy water will be used to assist the cheese melting in the sauté pan.
Notes: Don’t use all reserve water or at once. Use it little by little and just enough to melt the cheese. You might not use even a ¼ cup of this water. Drawing too little in reserve will cause the temperature of the starchy water to drop too rapidly before it is used. If the water is too hot, like directly from the boiling pot, the cheese will break and seize up. This dish is simple, but timing and mindfulness of temperature are key.
Cook the noodles to a firm “al dente”. Use tongs to transfer the noodles directly from the pot to the black pepper sauté pan, without heat. Let the heat of the noodles and starchy water work their magic on the cheese. Add half the grated cheese and stir round and round clockwise and then counterclockwise to incorporate and melt the cheese.
Add the remaining half of the cheese and a little bit of the reserved pasta water. Don’t add too much pasta water—just enough to melt the cheese and make it saucy but not too much to make it watery. Keep stirring with the chopsticks round and round until it is all even and melty.
Divide onto two pasta plates and enjoy. This dish takes poise and practice but once you nail it, you will find it to be one of the easiest, fastest and most delicious pasta dishes.
Hot Red Chili Powder-Sky Pointing, Bird’s Eye or Pequin Chilis