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Portions
Serves 2 ppl
Ingredients
- Hosaku Sweet Potato Noodles – 200 g
- KTC Sunflower Oil – 1 tbsp
- Brown Onion, thinly sliced – 1
- Mixed Vegetables, chopped – 4 cups
- Garlic Cloves, thinly sliced – 2
- Kikkoman Less Salt Soy Sauce – 1 tbsp
- Lee Kum Kee Pure Sesame Oil – 1 tsp
- Eggs – 6 pcs
- Chongga Kimchi – ¼ cup
- Morinaga Silken Firm Tofu, sliced – 300 g
- Black Sesame Seeds, toasted – 2 tbsp
Order Ingredients
Method
- Step 1: Heat a large saucepan with water. Put the Sweet Potato Noodles into it and cook for 5 minutes in the boiling water until the noodles become tender. Drain it and refresh under cold running water.
- Step 2: Simultaneously, you may start stir-frying Onion Slices in two-third of the Oil in a large frying pan (wok) over high flames. Stir-fry until the Onion Slices become lightly darkened and tender (for 2 minutes approximately). Collect the Onion Slices from the boiling oil and keep in a steel plate aside. Put the 4 cups of Vegetables into the pan and stir fry for approximately 4 minutes. To this, add the Garlic and stir-fry for another one minute until the Vegetables become tender. Now, add the cooked Onion Slices along with Sesame Oil and Soy Sauce into it and stir-fry until they are tender and ready.
- Step 3: While you do this, you may pan-fry the Eggs using the remaining one third of Oil over medium-high flames. Fry the Eggs until the white portions become set.
- Step 4: The Korean bowl is almost ready. What we need to do now is to arrange them. To do this, you may divide the Noodles into four bowls, and place the stir-fried Vegetables, Tofu, Kimchi and the Fried Eggs on top of the Noodles in different bowls. Garnish them with Black Sesame Seeds to serve.
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