Ingredient Challenge: Noodles
Born and raised in Chicago’s northwest suburbs, Edward Kim attended New York University, earning a B.A. in political science with the intention of becoming an attorney. Choosing, however, to go in a much different direction, he enrolled in Pasadena’s Le Cordon Bleu, where he rekindled his passion for food and cooking, and eventually graduated with a culinary degree.
After culinary school, he honed his skills in various New York and Los Angeles
kitchens under a number of acclaimed chefs. Starting out with a caterer in Pasadena, he moved on to an externship at Per Se, then the job of Garde Manger at Meson G in Los Angeles.
In 2011 he opened his first restaurant, Ruxbin, in Chicago’s Wicker Park neighborhood. Two years later, Kim and his partners opened their second concept, Mott Street, a more casual restaurant that showcases family-style Asian street food in a relaxed environment. His restaurants have been honored with awards and accolades from Michelin, Bon Appetit and The New York Times.
Edward Kim accepted our Ingredient Challenge this week, using noodles as the main ingredient. Although I’m not sure which type he’s selected – dried, fresh… egg, rice or wheat... it’s up to him. He and Rick attempt to come up with a weeknight meal using the noodles of our choice, plus five extra ingredients. The challenge is, both have to finish our dishes in 15 minutes or less.