Healthy Korean Style Spicy Somen Noodles Recipe
Here's a quick lunch idea for you, healthy and delicious especially if you like spicy food. I myself am a huge fan of Korean cuisine and I have been craving a piping hot bowl of spicy noodles for a bit, yes despite the incredibly dry and hot weather that has been pervading us Malaysians for quite a bit. I made an easy gochujang-based broth for the base and added some vibrant yellow zucchini and fish cakes to the noodles. Somen noodles are a form of udon noodles and made of wheat, the main difference probably being the size of the noodles. I find these noodles incredibly delicious but then again you can substitute with the noodles of your choice.
Gochujang or Korean chili paste is a must-have in my pantry and has a very delicious earthy and spicy flavour which can be loosely compared to a spicier form of miso. Add some gochugaru (Korean chili powder) to the mix and you're done (well, almost). Don't forget the ever versatile light soy sauce. This meal was whipped up in a matter of 15 minutes and really fulfilled my inexplicable craving for something spicy, fulfilling yet healthy. I hope you enjoy this and have great weekend!
This post is part of my Yuen Chun Recipes, an ongoing project on this blog.
Serves 1
Ingredients:
1 bundle of dry somen noodles
1 clove garlic, smashed
1 tablespoon gochujang
1 teaspoon gochugaru (or to taste, add more for a spicier result)
1/2 zucchini, sliced
3-4 fish cakes (optional)
1 bird's eye chili pepper, sliced (optional)
1 cup anchovy broth
1 teaspoon sesame oil
Soy sauce, to taste (I used Yuen Chun's)
Method:
Firstly, cook the noodles according to package instructions. Drain and set aside.
Heat up a sauce pan. Add about 1 tablespoon of cooking oil. Turn heat to low. Add the garlic clove and fry till aromatic. Add the gochujang and fry for about 30 seconds. Add in zucchini slices and fish cakes. Add in the broth. Bring to a boil and add gochugaru. Season to taste with some soy sauce or salt. Add sesame oil.
Place the cooked noodles from earlier in a serving bowl. Spoon the broth on top. Serve immediately.
Gochujang or Korean chili paste is a must-have in my pantry and has a very delicious earthy and spicy flavour which can be loosely compared to a spicier form of miso. Add some gochugaru (Korean chili powder) to the mix and you're done (well, almost). Don't forget the ever versatile light soy sauce. This meal was whipped up in a matter of 15 minutes and really fulfilled my inexplicable craving for something spicy, fulfilling yet healthy. I hope you enjoy this and have great weekend!
This post is part of my Yuen Chun Recipes, an ongoing project on this blog.
Serves 1
Ingredients:
1 bundle of dry somen noodles
1 clove garlic, smashed
1 tablespoon gochujang
1 teaspoon gochugaru (or to taste, add more for a spicier result)
1/2 zucchini, sliced
3-4 fish cakes (optional)
1 bird's eye chili pepper, sliced (optional)
1 cup anchovy broth
1 teaspoon sesame oil
Soy sauce, to taste (I used Yuen Chun's)
Method:
Firstly, cook the noodles according to package instructions. Drain and set aside.
Heat up a sauce pan. Add about 1 tablespoon of cooking oil. Turn heat to low. Add the garlic clove and fry till aromatic. Add the gochujang and fry for about 30 seconds. Add in zucchini slices and fish cakes. Add in the broth. Bring to a boil and add gochugaru. Season to taste with some soy sauce or salt. Add sesame oil.
Place the cooked noodles from earlier in a serving bowl. Spoon the broth on top. Serve immediately.
0 Response to "Healthy Korean Style Spicy Somen Noodles Recipe"
Post a Comment