Hey Hive!
We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some of the food we've been making at home since we've been cooking a lot nowadays! Also I'm running out of content so yeah gotta make the most of it!
So for most of my typical dinners, especially if I'm eating alone, I'll cook a simple, no-fuss meal that mainly involves vegetables, meat and a staple. And instant noodles is always one of my default choices since it doesn't take too much time either.
The other night while Sean was out, I cooked a simple dinner for myself and decided to try this Korean Rich Potato Noodle!
I don't really eat Korean noodles other than this brand called NongShim but it's more of Sean's favourite noodles. This was also from the same brand but was made from potatoes so it was pretty unique and I was excited to try it!
But I like to have other ingredients go with my noodles so this was what I used!
Ingredients:
- 1 pack KamJaTangMuyun potato noodles
- 2 Crabsticks
- 1 egg
- 1 carrot
- Japanese/wakame seaweed
- dumplings
So step 1: boil some water, probably about 2 cups or so, depending on the size of your pot. Ensure there is just enough so all the ingredients will be submerged, but not too much that the soup will be diluted.
Step 2: Fry the dumplings. I chose to air fry since it's easier and healthier but if you prefer to steam fry and make them like proper gyoza that works too. I air fried the dumplings at 185 deg C for 8 minutes. By the time this timer is done, the noodles should be too. So technically this meal takes less than 10 minutes to prepare.
Step 3: Cut and wash the vegetables, in my case it's the carrot. Then dump them in the pot of boiling water.
Step 4: After 2 minutes or so, add in the Japanese seaweed. About half a handful should be sufficient. Just because they look small when freeze dried doesn't mean anything because they will expand a lot when boiled.
Step 5: as you can see here:
Step 6: Take out the noodles and put them into the pot as well. I typically like to break the pack into quarters so it'll be easier to scoop out the noodles later.
Step 7: Add the seasoning packet and the dried vegetables that came along with the noodles.
And let it boil for about a minute, stirring it to break up the noodles.
Step 8: about a minute later, add the egg and crabsticks. These need little time to cook, so they should be added last.
The noodles only need 3 minutes to cook, so about 2 minutes later, it should be done! Turn off the stove and let it sit for a bit while taking out the gyoza from the air fryer.
I used this chili oil to dip the gyoza in:
And here's what they look like out of the fryer:
Then it was time to scoop out the noodles!
I didn't really time myself when I actually cooked this, and I think I might've overcooked my egg a little bit. I mean it's still good, but I tend to like my eggs a little soft-boiled. Regardless though, it still looked a good meal!
And it really was! The gyoza was crispy on the edges and soft on the inside; I know typical gyoza is not supposed to be that way - it's supposed to be soft on top and fried on the bottom, but this works for me too.
The potato noodles were actually really yummy! And it was indeed chewy and delicious! The soup has some mild spice to it too, and was a little peppery but I like it a lot! The vegetables were soft and complimented the noodles well too. And the crabstick gave it that slight seafood flavour but none of my added ingredients took anything away from the flavourful soup base which was good.
Overall, I'd say this meal was pretty nutritious and delicious! And not to mention easy and fast to make too! I'm always very busy with other stuff like work and chores so unfortunately I don't have the luxury of time for cooking. But it's cheaper and healthier so I opt for simple meals like this.
Thanks so much for reading!
To find out more about me, check out my intro post here!
