Korean Cold Noodle Bowls
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 8mins
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- Serves
- 4
-
- Calories
- 292
The quickest lunch in town. This recipe will make an easy lunch or dinner for days. Add any veggies of choice eggs, steak strips or more noodles!
Inspired by: https://tenina.com/recipes/korean-cold-noodle-bowlsrecipe updated Jan 12, 2022
Ingredients
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- Red onion
- 1
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- Garlic clove
- 3
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- Fresh chili
- 1
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- Fresh chili
- as needed
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- Chinese cabbage
- as needed
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- Carrot
- 1
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- Egg
- as needed
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- Water
- as needed
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- Ramen noodles
- 400 g
-
- Paprika
- 2 teaspoons
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- Miso paste
- 55 g
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- Rice wine vinegar
- 2 tablespoons
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- Shrimp paste
- 1 tablespoon
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- Tamari
- 2 tablespoons
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- Honey
- 2 tablespoons
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- Dark brown sugar
- 2 tablespoons
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- Sesame oil
- 2 tablespoons
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- Sesame seeds
- 2 tablespoons
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- Bean sprouts
- as needed
Tools
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Stove
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TM5
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Large saucepan
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Tm5 bowl
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Large serving bowl
Step preview
- Add water to a clean large saucepan
- Boil
- Cook noodles as per package instructions
- Plunge into cold water. Drain before mixing with sauce
- To make sauce, add red onion, garlic clove, paprika, fresh chili, miso paste, rice wine vinegar, shrimp paste, tamari, honey and dark brown sugar to the TM5 bowl
- Chop with MC in place - 6 sec, speed 6
- Scrape down sides of TM5 bowl
- Sauté - 5 min/Varoma/speed 1/MC off
- Toss the sauce through the noodles
- Transfer noodles to 4 large serving bowls
- Add all remaining ingredients to large bowls: chinese cabbage, carrot, bean sprouts and egg in the large serving bowls
- Finishing off with sesame oil, toasted sesame seeds and fresh sliced chillies if desired