Yesterday I had a recipe request from Mika about instant noodles. She was wondering what kind of ingredients I add when I make instant noodles. I usually don’t add much vegetables or meat, because I don’t want to bother with heavy preparation. However, I had some green bean sprouts left over after making Kimchi mandu (good timing isn’t it?), so I decided to make this meal straight away. 
Ingredients for 1 person
- 1 pack of Korean instant noodles
- 1 chili
- 1/2 stalk of spring onion
- 1 fistful of green bean sprouts
- Water 550 ml
Prep
- Rinse the green bean sprouts. Discard the bad beans.
- Take the seeds out from the chili, then diagonally cut the chili and spring onion.
Cooking
- Put the water into a pot, add the green bean sprouts.
- Boil it. (Put the lid on)
- When it starts to boil, add the powder sauce, dried vegetables, and noodles.
- Boil it for about 2-3 minutes more. (I prefer slightly under cooked noodles.)
- Add the chili and spring onion 30 seconds before you serve them.
- Serve them in a bowl (Kimchi is a option, though it is a must item for Koreans.)
Tips
- While you are boiling noodles, pick up the noodles with chopsticks several times and stir them. (When the noodle meets the air while it is cooking, it gets more chewy which is better.)
- Don’t boil it too much, and eat it soon after making it, otherwise the noodles become sodden.
I have used yellow bean sprouts in instant noodles before (though I can’t remember the taste), it was the first time using green bean sprouts in instant noodles. I think it gave a very fresh taste to the soup so it felt like a really healthy meal. I really loved it. However, it may be a bit spicy for you.
How to cope when the spice hits you
- Drink some milk. (gargling enhances the chance to recover faster.)
- Have some mashed potatoes.
Related Posts
Korean Black Bean Paste Noodles (Jajangmyun in Korean)
Shellfish and Chewy Noodle Soup (Bajirak Kalguksu in Korean)
Green Bean Sprouts, instant food, instant noodles, Korean cuisine, Korean Food, Noodles
