Stewed Kimchi Vegetable on Soba Noodles


Ingredients:

• 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

Procedure:
• 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.


Back To Recipes
Copyright © 2014 Chef Ranveer | Site Design By: Source One Interactive Media Pvt. Ltd.