Korean Noodle Stir-Fry

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Ingredients

• 3 Korean cabbage (can be normal cabbage), cut diagonally
• 1/4 onion
• 35g chives (optional)
• 90g shiitake mushrooms
• 40g green onion
• 25g (2.5 tbsp) starch powder
• 32g (4 tbsp) water
• 250g Chinese noodles (udon, ramen available)
• Cooking oil
• 100g ground pork
• 8g (1 tbsp) soy sauce
• 5g (0.5 tbsp) chicken stock
• 5g (0.5 tbsp) oyster sauce
• 25g (1 tbsp) Dubanjang sauce (chili bean sauce)
• 10g (1 tbsp) chili powder
• 700ml water

Instructions

1. Cut the cabbage diagonally and chop the onion, chives, shiitake mushrooms, and green onion.
2. Make the starch in advance by mixing 25g of starch powder with 32g of water.
3. Boil the Chinese noodles in a pot of water. When the water boils over, pour cold water and stir in between to prevent the noodles from sticking to the bottom. Finish when the noodles are about 70% cooked (takes 4 minutes). Rinse the noodles in cold water.
4. Roast the ground pork as if deep-fried until it is brown in color and thoroughly cooked. Add chopped green onion and cabbage, and fry on high heat. Burn the vegetables slightly to give them a smoky flavor. When the vegetables start to lose strength little by little, add 8g of soy sauce and stir-fry until it tastes smoky.
5. Add 5g of chicken stock, 5g of oyster sauce, 25g of Dubanjang sauce (chili bean sauce), and 10g of chili powder. Mix quickly to avoid burning.
6. Add 700ml of water and shiitake mushrooms. When it starts to boil, add the noodles and chives (optional). When it boils again, add the starch water and stir quickly. When it thickens, turn off the heat and finish.
7. Enjoy the appetizing color and umami flavor of the Korean Noodle Stir-Fry!

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