1. Bring the soba noodles to a boil under high heat for about a minute, remove cold boiling water, rinse, remove and drain for later use.
2. Cut luncheon meat into pieces, shred carrots and cucumbers.
3. Fry two poached eggs in a pan, and sauté the carrot shreds with the excess oil.
4. Add boiling water and soba noodles to the bottom of the pot. Spread the blanched fat lamb rolls, shredded carrots, shredded cucumbers, and poached eggs on the top, and add a small spoonful of Korean chili sauce. Because the chili sauce itself is salty, you don't need to add additional salt.
5. Add some Korean kimchi on top of the chili sauce.
Tips:Because the Korean chili paste and kimchi are salty and fresh, my soba noodles do not need to be seasoned with salted chicken soy sauce. Follow a healthy diet, less salt and less oil...
