Yet another silly attempt of a very old recipe in my cupboard. This is a very simple take of Korean fusion instant noodles, with a mix-in of fresh kimchi and freshly roasted pork slices to make our servings of instant noodles less boring and more flavourful.
- Koka instant noodles: 2 packs
- Water: 450ml
- Chicken stock cube: 1/2
- Oil: 2 tbsp
- Garlic: 1 clove, finely chopped
- Onion: 1/2, finely chopped
- Pork mince with bean paste (香菇肉酱）: 1/2 can (90g)
- Kimchi: 100g
- Roast pork (optional): 100g, sliced
- Egg (optional): 2, fried into sunny side ups
- Japanese seaweed: a handful, julienned
- Cook noodles with water and chicken stock cube.
- Scoop noodles into two serving bowls and set stock aside.
- Heat oil in wok. Saute garlic and onions till fragrant.
- Stir in bean paste to combine. Scoop in equal portions on top of noodles.
- Top with kimchi, roast pork and sunny side up.
- Pour chicken stock into bowls just before serving.
- Garnish with Japanese seaweed to serve.
This is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.