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EnglishIngredients:
$3.09
Safoco Egg Noodles-Thin
Qt 1
$4.99
Hanasia Hot Pepper Paste
Qt 1
20% off
$5.99
$7.49
Kadoya Sesame Oil
Qt 1
$1.49
Kimbo Chicken Broth
Qt 1
Directions:
- Chicken broth 4 cups
- Kimchi 2/3 cups
- Kimchi juice (from the container) 2 tbsp
- Gochujang 3 tbsp
- Shaoxing wine 1 tbsp
- Ginger 1 piece
- Garlic 1-2 cloves
- Egg noodles 8 oz
- Choi sum 4 pieces
- Carrot 1 piece
- Sesame oil 2 1/2 tsp
- Green onion 1 stalk
- In a large stock pot add in 4 cups chicken broth, 2/3 cup cabbage kimchi, 2 tbsp kimchi juice, 3 tbsp gochujang, 1 tbsp Shaoxing wine, 2 slices ginger, and 2 garlic gloves. Then cook on mediun heat for about 10 minutes until the broth begins to simmer.
- Next, add choi sum stems and carrot to the broth, then simmer for another 2 minutes. When the stems and carrot soften a bit add choi sum leaves and sesame oil, then simmer for 1 minute.
- Cook the egg noodles in boiling water according to the packet directions. Then drain the noodles and quickly rinse it under tap water to remove extra starch. (Make sure to shake off excess water well.)
- Begin plating the noodles in bowls and top with the sauteed vegetables. Pick the garlic and ginger out of the broth, then broth pour over the noodles and vegetables. Garnish with green onions and serve!
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