Korean Kimchi Noodle Soup

Name: Korean Kimchi Noodle Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Arowana active fermented hollow noodles; 4 slices Korean Spicy Cabbage; 1/2 onion; 100g Minced pork; 1 Baby dishes; 1/2 squash; 1 small piece North Tofu; 50s Soy sprouts; 1 parsley; Some salt; Some sesame oil; 10g garlic

by Mingyue Dance Tsing Yi

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

When making fat-reducing meals, Korean-style dishes are what I usually cook, perhaps because they have less oil, less salt, low calories, and the ingredients are not complicated, so you can buy them at any time.
Use flaming, sour and spicy cabbage as a soup base, add various vegetables, boil a strip, dance your cheeks and body, warm your heart and stomach, even during the weight loss period, you don’t worry about soaring calories.
Arowana active fermentation hollow noodles adopt active fermentation, which is easy to absorb, easy to digest, and the hollow is more delicious. After cooking, the soup is not cloudy and the noodles are chewy, suitable not only for soup noodles but also for fried noodles. "

Korean Kimchi Noodle Soup

1. Prepare materials. Wash the cabbage and cut into sections, slice the zucchini, pick the bean sprouts, and slice the tofu. Heat up the frying pan, add the minced pork and fry until fragrant, add onions and fry until soft and transparent.

2. After sautéing, fill with water, cut the kimchi into small sections and boil.

3. Add bean sprouts, tofu, cabbage, and half of zucchini in turn and bring to a boil.

4. Add salt, sesame oil, and garlic to taste.

5. Boil water in a separate pot, add the hollow noodles of arowana active ferment, cook until the noodles are a little bit hard, scoop up.

6. Put it in cold water for a while and pick up the dry water.

7. Put in the cooked noodles, roll a little, try the taste and increase the amount of salt. Add the coriander and the remaining zucchini slices and cook. You can also break in an egg.