cold ramyeon, koreanish

Cold noodles is basically salad if you think about it 

Lemme set the scene: I’d just finished a full day at uni, it was a relatively hot day, my blood pressure was through the roof because I had to walk through a sea of slow-moving tourists to get home, and I was absolutely hank marvin!! I wanted something to eat that was quick, refreshing and cold.

A normal person would rustle up a wee salad but please believe me when I say I really really REALLY don’t do salad!! When I was eating for abs (I know, I hate me too), I took a salad to uni and my friend was like “omg are you okay?? You don’t eat salad?!” ahaha.
I thought back to being in Korea and having super delicious cold noodles in an icy broth – it would’ve been ideal if I hadn’t JUST moved in 2 days before and therefore didn’t have a tonne of ingredients in the flat. So instead, I improvised with this super delicious bowl of spicy cold ramyeon with mushrooms, kale and kimchi – and it severely hit the spot (even if it does lose marks for authenticity haha).

ingredients (makes 1)

1/2 tbsp gochujang
1/2 tbsp light soy sauce (as in light in colour, not sodium)
1/2 tbsp white vinegar
1 tsp sugar
1 tsp sesame oil
1 tsp toasted sesame seeds
1 block instant ramen
3 mushrooms (I used a mix of shiitake and chestnut)
Handful kale
1/2 medium carrot
1 tbsp kimchi

method

1. chop the carrot into matchsticks and slice the mushrooms. Heat a non-stick frying pan and add a drizzle of a neutral oil like rapeseed. Add the chopped veg along with the kale to the pan and stir for a few minutes until they develop some colour.

2. bring a kettle to the boil and put the ramen in a bowl. Cover the noodles with boiling water and leave until cooked (around 3 minutes). Then drain and rinse under cold water.

3. mix the gochujang, sugar, soy sauce, vinegar and sesame oil to form a thick sauce. Toss it through the noodles.

4. add the vegetables and kimchi to the noodle bowl and top with sesame seeds. I didn’t do it but could be a good idea to chuck an ice cube in at the end to cool down the veg and thin the sauce slightly but not essential!

In reality, you can start heating the pan before chopping, prepare the hot water and noodle bowl while the veg is frying and make the sauce while waiting for the noodles to cook. A fast chopper could have this whole thing made in under 10 mins!! And even if you need a bit of time to chop, the whole will take less than 20 mins. No bad eh? 🙂

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