Ingredients:
- Garlic
- Ginger (I will use both garlic & ginger from a jar when I'm lazy. which is often)
- Cooking oil
- Sesame oil
- 3 eggs
- 3 bricks of dried noodles
- Miso paste
- Chicken or veggie bullion (I'm veg, but I eat chicken broth. I should turn in my membership card)
NOTE: I recently tried dashi powder (which is used in miso soup stock), and I'm 100% a convert. Only dashi now. - Chopped various veggies that fry well (I use this as an opportunity to clean out the fridge. Onions, bok choi, cabbage, peppers, etc. Don't go to heavy on veggies so you don't overpower the kimchi)
I sometimes add some fried or extra firm tofu here. - Rice wine vinegar or mirin
- Chopped kimchi
- Chopped hot pepper, whatever is available (I like Thai chili)
- MSG
- Chopped green onion
- Chopped seaweed
- Sesamee seeds
Steps (do as much in parallel as possible)
- Garlic & ginger in cooking oil on lowest heat to sweat.
- Whisk eggs and add some sesame oil. Start making an omelette. Don't fully cook it, leave a bit runny. Remove runny omelette from pan.
- Turn up heat on garlic & ginger, add chopped veggies & optional tofu. Stir fry.
- Boil water, miso paste and bullion / dashi. Add noodles when you've got about 3m left with the veggies. You'll want to almost, but not fully cook the noodles, so they can stir fry and not go mushy.
Watch your miso - it'll want to clump in the boiling water. You might want to whisk your miso separately in a small dish of cold water before you boil it. - Add some rice wine vinegar / mirin to the veggies / tofu and cover, steam a bit to make sure fully cooked through.
- Add chopped kimchi, and get as much of the sauce as you can with the veggies. It'll get a bit runny when you chop it.
- Add chopped hot pepper. Stir fry just a touch.
- Sprinkle some msg.
- Add runny omellete, chop it up with the veggies.
- Add almost fully cooked noodles.
- Stir fry.
- Turn off heat
- Add chopped seaweed, green onion and sesamee seeds
- Salt to taste
