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| Main ingredients | Korean instant noodles, Carrots, Button mushrooms, Pak choy, Sporing onions greens, Boiled and shredded chicken, Bean sprouts, Boiled eggs |
| Cuisine | Korean |
| Course | Noodles and pastas |
| Prep time | 15-20 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 packets of Instant Korean noodles with dehydrated vegetables and taste maker
- 2 medium carrots, peeled and sliced
- 8-12 button mushrooms, quartered
- 8 pak choy, sliced
- 1 cup diagonally sliced spring onion greens
- 1 cup boiled and shredded chicken
- 8-12 tablespoons bean sprouts
- 4 boiled eggs, peeled and halved
Method
- Boil 1½ cups water in a non-stick pan, add dehydrated vegetables and tastemaker and mix well.
- Add carrots and mushrooms and mix. Once the mixture comes to a boil, add instant Korean noodles and mix well. Add pak choy and spring onion greens, mix well and cook for 5-6 minutes.
- Transfer equally into 4 serving bowls. Top up each bowl with shredded chicken, bean sprouts and boiled egg halves and serve hot.
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