Korean Cold Noodle Bowls

by

Tenina Holder

Posted May 24, 2022 (Last updated May 24, 2022)

Serves

4

Total Time

28mins

Calories

295

The quickest lunch in town. This recipe will make an easy lunch or dinner for days. Add any veggies of choice eggs, steak strips or more noodles!

recipe-image
    Ingredients

  • Red onion icon
    Red onion1peeled, halved
  • Garlic clove icon
    Garlic clove3peeled
  • Fresh chili icon
    Fresh chili1destalked
  • Fresh chili icon
    Fresh chilias neededfinely sliced
  • Chinese cabbage icon
    Chinese cabbageas neededshredded
  • Carrot icon
    Carrot1sliced
  • Egg icon
    Eggas neededcooked, sliced
  • Water icon
    Wateras needed
  • Ramen noodles icon
    Ramen noodles400 g
  • Paprika icon
    Paprika2 teaspoons
  • Miso paste icon
    Miso paste55 g
  • Rice wine vinegar icon
    Rice wine vinegar2 tablespoons
  • Shrimp paste icon
    Shrimp paste1 tablespoon
  • Tamari icon
    Tamari2 tablespoons
  • Honey icon
    Honey2 tablespoons
  • Dark brown sugar icon
    Dark brown sugar2 tablespoons
  • Sesame oil icon
    Sesame oil2 tablespoons
  • Sesame seeds icon
    Sesame seeds2 tablespoons
  • Bean sprouts icon
    Bean sproutsas needed
    Method

  • 1. Add water to a clean large saucepan, bring to boil and cook noodles as per package instructions
  • 2. Plunge into cold water. Drain before mixing with sauce
  • 3. To make sauce, add red onion, garlic clove, paprika, fresh chili, miso paste, rice wine vinegar, shrimp paste, tamari, honey and dark brown sugar to the TM5 bowl
  • 4. Chop with MC in place - 6 sec, speed 6
  • 5. Scrape down sides of TM5 bowl
  • 6. Sauté - 5 min/Varoma/speed 1/MC off
  • 7. Toss the sauce through the noodles
  • 8. Transfer noodles to 4 large serving bowls
  • 9. Add all remaining ingredients to large bowls: chinese cabbage, carrot, bean sprouts and egg in the large serving bowls
  • 10. Finishing off with sesame oil, toasted sesame seeds and fresh sliced chillies if desired

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