Korean Instant Noodles
1pc Boiled Egg
2cups Water
1cup Left Over Chickens (or freshly cook choice of meat)
1/2cup Mixed Vegetables
1/2cup Boiled Shrimps (optional)
1cup Parsley (chopped)
1pc Onions (thinly sliced)
1pc Tomato (cut into 4)
3pcs Garlic (crashed)
1tbsp Oil
1tbsp Shrimp Paste
1tbsp Tomato Pesto
1tbsp Sriracha Hot Sauce
Dash of Lea & Perrins
Dash of Black Pepper
Dash of Basil
Dash of Oregano
Cooking Time: 6 Minutes
Garnish
Dash of Thyme
Kimchi (optional)
Onion Stalks
1. In a cooking ware: Pour water, Mixed vegetables, Onions, Garlic, Oil and Dash of black pepper. Mix and simmer for a few seconds.
2. Add in Chicken, tbsp of Shrimp paste, tbsp of Tomato pesto, Dash of oregano, Dash of basil. Mix and simmer for a few seconds.
3. Add Sliced tomatoes
4. Add Noodle powder (came with the noodles cup), Dash of Lea & Perrins, tbsp of Sriracha Hot Sauce.
5. Add instant noodles. Simmer for a few minutes until noodles are soft.
6. Add in Parsley and Onions stalks. Simmer for a few seconds.
Finish off by adding set aside chicken pieces on top, boiled egg, some onion stalks and for this one, I added a piece of Kimchi then some Korean pepper paste.
The first serving that I made a week ago.
PS Don't add in the entire chicken bits on the soup, save some for garnish.
I know that for this very simple dish, I added in so many ingredients but that is why I call it an experiment. I am into spices. For me it is important to have a flavourful experience as you eat or as one eats because it keeps one guessing on what that taste might be.
Anyhow, if you noticed - I kept saying a few seconds on the procedures, mainly because we all know how to make or prepare instant noodles and it really cooks within seconds, so the key is to make sure that the noodles aren't over cooked. I suggest just let it simmer for a minute then it's good to go.
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