Korean Soba Noodles with Vegetables
One of the most popular Korean dishes and it is one of the most normal and delicious dishes too.
Ingredients
| ¼ | cup |
soy sauce, sodium reduced
|
|
| 3 | tablespoons |
mirin (sweet seasoning)
|
* |
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
ginger
minced |
* |
| ½ | teaspoon |
wasabi powder
or paste, adjust to taste, up to 1 or 2 teaspoons |
* |
| 12 | ounces |
soba noodles
dry |
* |
| 3 | tablespoons |
canola oil
|
|
| 4 | ounces |
mushrooms, oyster
or button mushrooms, sliced |
* |
| 2 | large |
carrots
peeled and shredded |
|
| 4 | ounces |
spinach
|
|
| 1 | each |
cucumbers
halved, seeded and sliced on the bias |
|
| 2 | stalks |
celery
sliced |
* |
| 6 | each |
scallions, spring or green onions
thinly sliced on the bias, divided (save some for garnish) |
|
| 4 | large |
eggs
pan fry each one |
|
| 1 | x |
red hot pepper sauce
Korean, as needed |
* |
Directions
Cook the soba noodles according to the package. Transfer into a colander and run under cold water, drain and set aside.
Meanwhile mix together soy sauce, mirin, sugar, ginger and wasabi powder in a small bowl.
Return the noodles into the pot and toss well with the dressing, set aside.
Cook vegetables separately in the non-skillet pan.
Heat ½ teaspoon oil in the pan.
Cook mushrooms about 5 to 8 minutes, until most of the water has come out, transfer onto a plate.
Add another ¼ teaspoon oil in the pan.
Cook carrots for 3 to 5 minutes, until carrots are cooked and tender, transfer onto another small plate.
Add ⅛ teaspoon oil.
Then cook celery for about 4 minutes, until celery is cooked and tender, transfer onto a small plate.
Cook spinach for 2 to 3 minutes, until spinach is welted, and transfer onto a small plate.
To assemble the noodle:
Arrange the noodles into a medium bowl.
Place each of the vegetables on top of the noodles like picture shows.
Add some Korean chili sauce and some scallions on top.
Place a fried egg on top.
Serve.
Nutrition Facts
Serving Size 188g (6.6 oz)
