KOREAN “NOODLES” LOADED SOTANGHON
Prep time: 30 minutes
Cooking time: 20 minutes
Note: the measurement of the ingredients are for guide only. When I cooked this I was eye balling the measurements of the ingredients and the cooking time.
4 oz dried mushrooms
8 oz Korean Vermicelli noodles
1 large onion, peeled and chopped
5 cloves garlic, minced
1 medium size carrot, peeled and sliced thinly
4 to 6 cups chicken broth
2 tsp chili garlic paste
2 tbsp oyster sauce
1 container (8oz) fresh mushrooms
2 bunches of fresh spinach
2 to 3 cups shredded rotisserie chicken (from Costco)
chopped green onions for garnish.
Boil noodles until soft. Remove from the pot and set adies.
Soak dried mushrooms to soften. then slice it thinly.
Reserve some of the mushroom broth.
Saute onions, garlic and carrots for 2 minutes.
Add broth, chili paste and oyster sauce and bring to a boil.
Add soaked dried mushrooms and bring to a boil.
Add cooked or pre soaked noodles
Add mushrooms and cook for 2 minutes.
Add spinach, cover and cook for a minute over low heat.
Add cooked chicken.
Add scallions before serving.
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