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spicy noodle bowl

Spicy Noodle Bowl

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Lunch, Main Course
Cuisine Asian, Japanese, shabu-shabu, Vegetarian
Calories 452 kcal

Equipment

  • A large soup pan
  • A frying pan
  • Large tea strainer or spice bag (this is possible to do without these items . I will leave additional notes at the bottom of the recipe)
  • sieve if you do not have a tea strainer or spice bag

Ingredients
  

  • 400 g fresh noodles (jindu) You can substitute with your preferred but adjust the nutrition accordingly
  • Two Heaped tbsp Gochujang Paste
  • 3 litres boiled water 2 kettle fulls
  • 400 g medium firm tofu
  • 3 large pok choi this will do all servings but I recommend just popping as much as you want to eat in that serving to keep it crunchy
  • 300 g enoki mushrooms, trimmed I have tried this with every mix of mushrooms and they all work perfectly. so don't worry too much about this
  • 400 g Chinese Broccoli this can be altered to normal broccoli if you can't get hold of chinese
  • full bunch spring onions/ scallions for my american readers
  • 2 tbsp ginger
  • handful beansprouts washed

the spices- I use a tea strainer, but a spice bag will do just aswell

  • 3 star anise
  • 3 cloves garlic peeled
  • 2 tbsp szechuan peppercorns
  • 2 tbsp dried birds eye chillis

Instructions
 

Broth

  • add water and gochujang to a large stock pot
  • place spices into bag or strainer
  • place bag of strainer into stock pot
  • allow to boil and turn onto a rolling simmer
  • Add mushrooms (they can handle the heat)
  • in a frying pan sear tofu until browned and crisped,
  • add to stock

the vegetables

  • for the pak choi and chinese broccoli remove the leafy part and keep to one side. the stalks and leaves have different cooking times.
  • pop the stalks into the broth
  • take the bunch of Spring onions/ scallions, cup tops and trim ends. cut in half (keep one or two aside to scatter on top of finished dish)
  • add them to the broth
  • allow to simmer for 5 minutes
  • remove tea strainer to allow for more room
  • Add fresh noodles, stir so they don't clump together
  • cook for five minutes on a boil
  • place a bed of beansprouts at the bottom of a nice deep bowl, along with the leafy parts of the vegetables.
  • scoop as into a bowl a serving of noodles, tofu and vegetables along with extra broth. this will start cooking the beansprout at the bottom of the bowl.
  • crack an egg into the cooking broth, being sure to keep a track of where you placed it
  • remove after 1-2 minutes, egg should be cooked on the outside but soft and running yolk

finishing touches

  • scatter some finely sliced green onions
  • enjoy!

Notes

if you do not have a spice bag or strainer, after the broth has simmered for 20 mins, strain through a sieve, return to heat and add mushrooms and follow the rest of the recipe as written.
Keyword Asian, Bulk Cooking, chilli, Comfort food, garlic, gochujang, Japanese, Noodles, Spicy, Tofu, Vegetarian