serves
1
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
1
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Ready-Made Noodles
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 packets dried thin egg noodles (instant noodle thickness)
- 2 tbsp garlic chives, cut into ½ cm pieces
- 1 tbsp finely sliced spring onion
- 1 garlic clove, grated
- ½ tsp grated ginger
- 1 egg yolk
- 2 tbsp vegetable oil
For the sauce
- 1 tsp dark soy sauce
- 1 tsp Chinkiang black vinegar
- 2 tsp oyster sauce
For the seasoning powders
- 2 dried shiitake mushrooms
- ¼ cup bonito flakes
- ½ tsp mild Korean chilli powder
Instructions
1. To make the seasoning powders, separately blend the dried shiitake mushrooms in a high-speed blender to a fine powder, remove and set aside and repeat with the bonito flakes.
2. Combine the sauce ingredients in the base of a serving bowl. Bring a large saucepan of water to the boil and cook the noodles according to the package directions. Drain and add the noodles to the serving bowl, then top with ½ tsp each of the seasoning powders, mild Korean chilli powder, garlic chives, spring onion, garlic and ginger, finishing with the egg yolk on top.
3. Place the vegetable oil in a small saucepan and heat until smoking. Pour over the noodles, then stir well to mix. Serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ready-Made Noodles
