This is one of my most frequently cooked quick meals. Basic pantry ingredients, a few others that I usually have on hand anyway, and it’s all ready in 5 minutes. Delicious, too.
For one bowl of noodles:
120 g dried flat, wide wheat noodles (“hand pulled” or “knife cut” noodles work best)
1 pak choy, quartered
1 tsp soy sauce
1 tsp dark soy sauce
1 tsp Chinkiang black vinegar
½ tsp mild Korean chilli powder
1 large clove garlic, minced
1 tbsp finely sliced spring onion
a good pinch of salt
2 tbsp vegetable oil
1 tbsp roughly chopped coriander
- Bring a large pot of water to a simmer and add the noodles. Cook the noodles for about 6-7 minutes, or according to packet directions until softened but still al dente. Drain well and add to a serving bowl. Boil the pak choy for just 30 seconds and add to the bowl.
- Add the remaining ingredients except the oil and coriander directly on top of the noodles in the order listed.
- Place the vegetable oil in a small saucepan and heat until smoking. Pour over the noodles, then add the coriander and stir well to mix. Serve immediately.