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Procedure:

  • Garlic cloves 80.0 g
  • Red onions, peeled 120.0 g
  • Spring onions 90.0 g
  • Canola oil 170.0 ml
  • Tomatoes, seeded and diced 300.0 g
  • Korean Gochujang 6.0 tbsp
  • Miso, yellow 3.0 tbsp
  • Sugar 30.0 g
  • Eggplants, torched with skin removed, cut into large dice 60.0 g
  • Fish sauce 45.0 ml
  • Spinach noodles (can be replaced with pasta or any wheat noodle) 400.0 g
  • Sesame oil 45.0 ml
  • Chili oil 120.0 ml

Garnish:

  • Kale leaves, fried
  • Toasted black and white sesame seeds
  • Fried garlic chips
  1. Procedure:

    • Place the garlic, onions and spring onions & oil in a blender. Pulse until it forms a thick paste.
    • Heat a wok over a medium heat. Add the aromatic paste and cook until fragrant. You may add more oil to the pan as needed.
    • Add the tomatoes and season with Knorr Chicken Powder and black pepper.
    • Add the rest of the ingredients into the wok. Add ¼ to ½ cup of water to thin out the sauce if it appears too thick.
    • While the sauce is simmering, cook the noodles in a pot of boiling salted water. Cook until al dente. When done, drain the noodles and toss with a small amount of sesame oil and canola oil to prevent it from sticking.
    • Divide the noodles into several portions. Scoop around a cup of the sauce on top of the noodles.
  2. Garnish:

    • Garnish with fried kale leaves, sesame seeds and garlic chips. Serve immediately.