Stewed Kimchi Vegetable on Soba Noodles


• Chinese cabbage cut diagonally- ½ cup
• Bokchoy, diagonally cut- ½ cup
• Bean sprout - ½ cup
• Button mushroom, cut in half- ½ cup
• Bell pepper trio color cut diagonally- 1 cup
• Baby corn, diagonally- ½ cup
• Vegetable stock- 2 cup
• Olive oil- 1 tsp
• Salt- to taste
• Sugar- 1 tsp
• Lime juice- ½ no
• Green chilies, chopped- 1 tsp (optional)
• Spring onion, diagonally- ½ cup
• Soba noodles/ wheat noodles, boiled- 3 cup

For Kimchi Paste:
• Ginger, chopped roughly- ½ tbsp
• Garlic - 1 tbsp
• Celery, chopped roughly- ½ tbsp
• Kashmiri dry red chili, sliced- 3 no
• Fresh red chili, sliced- 1 no
• Small shallots, sliced- 4 no

• In mortal pestle put all kimchi ingredients and make smooth paste; if you do not have pestle then you can use food processor to make paste.
• In non stick pan add oil; put kimchi paste and sautι well for 3 to 4 minutes. If required sprinkle little water. Now add all the vegetable except bean sprout and give nice stir.
• Add vegetable stock; add salt, sugar and simmer on low flame.
• Once it is done add lime juice, bean sprout and spring onion. Pour this stewed vegetable on boiled soba noodle. You can serve these noodles in earthen pot.

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