Saturday, April 13, 2013

Kimchi Noodles 朝鲜泡菜拉面

Kimchi noodles is supposed to be noodle soup in my understanding. I may be wrong, so you tell me. But in a way, does it really matter? The dry-version can be really interesting as well. Imagine. It is like having bibimbap but replacing the rice with cooked noodles, then the noodles tossed in a kimchi-based vegetable combo (of seaweed, daikon, mushrooms, and kimchi of course). It can be very refreshing, light and delicious - and that matters.


Kimchi Noodles (Dry)
First, set some water to boil, then add 2 tbsp kimchi, 1 cup thinly sliced daikon, 1/2 cup wakame seaweed, and 2 oz mushrooms to cook for about 8 minutes. With remaining broth and half of vegetables in the pot, remove half of the vegetables from the pot, and set aside these vegetables. Cook a pack of ramen noodles in the same broth, then add an egg while cooking the noodles, breaking up the egg in the pot while cooking the noodles in low heat. The noodles and egg will now absorb the flavors of the broth.

Dish out the some (about half) noodles and egg mixture, top with set-aside vegetables, add more kimchi if you prefer to toss in with the noodles, garnish with more thinly sliced daikon and green onions.



Wait wait wait! You can still have kimchi noodle SOUP, if you have not forgotten what's left in the pot. Yes. Kimchi broth, vegetables, noodles and egg.



Well, it is the correct equation if you are craving some soupy dish.

Took out some (for dry kimchi noodles), and there's still some left in the pot of broth. So make the soup version at the same time too! Switch around the dry and soup versions for lunch and dinner or play around both versions in spring and summer.


Sample of ingredients used.

Daikon, wakame seaweed, mushrooms, kimchi, green veggies

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