Ingredients with Measurements:
- 8 oz. dried noodles
- 1/2 cup ojingeo-jeot (fermented squid)
- 1/4 cup soy sauce
- 2 tbsp. sugar
- 2 tbsp. sesame oil
- 1 tbsp. vegetable oil
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1/2 cup sliced carrots
- 1/2 cup sliced bell peppers
- 1/2 cup sliced mushrooms
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for frying noodles
Step-by-step instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a small bowl, mix together the soy sauce, sugar, and sesame oil. Set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
4. Add the carrots, bell peppers, and mushrooms and sauté for another 3-4 minutes until the vegetables are tender.
5. Add the ojingeo-jeot and stir to combine.
6. Add the cooked noodles to the skillet and pour the soy sauce mixture over the top. Toss everything together until the noodles are coated in the sauce and the vegetables are evenly distributed.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 60g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Any type of dried noodles can be used in place of the ones specified in the recipe.
- If ojingeo-jeot is not available, it can be substituted with fish sauce or soy sauce.
- Any type of vegetables can be used in place of the ones specified in the recipe.
Variations:
- Add cooked shrimp or chicken to the noodles for extra protein.
- Add chopped scallions or cilantro for extra flavor.
- Use different types of noodles, such as udon or rice noodles.
Tips and tricks:
- Make sure to cook the noodles al dente so they don't become mushy when fried.
- Use a non-stick skillet or wok to prevent the noodles from sticking to the pan.
- Don't overcrowd the skillet or wok when frying the noodles to ensure they get crispy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the noodles in a large bowl or on individual plates.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a mixed green salad.
Troubleshooting advice:
If the noodles are too dry, add a splash of water or soy sauce to the skillet.
Food safety advice:
Make sure to cook the noodles and vegetables to the appropriate temperature to prevent foodborne illness.
Food history:
Ojingeo-jeot is a traditional Korean ingredient made from fermented squid.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Korean