Korean Soba Noodles with Vegetables
One of the most popular Korean dishes and it is one of the most normal and delicious dishes too.
soy sauce, sodium reduced
mirin (sweet seasoning)
or paste, adjust to taste, up to 1 or 2 teaspoons
or button mushrooms, sliced
peeled and shredded
halved, seeded and sliced on the bias
scallions, spring or green onions
thinly sliced on the bias, divided (save some for garnish)
pan fry each one
red hot pepper sauce
Korean, as needed
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.