After the holidays there are some veggies and meat left over. To create something tasty, you only need a good idea.
The idea shows the direction of the new dish. I wanted a Korean style version. All kinds of veggies work in this style. Grab what you find and use that as the base. Mostly these dishes are eaten on top of rice. But I was looking for a different base.
Instant Ramen? No! Sweet Potato Vermicelli? Yes! These chewy noodles are such a great base for lots of veggies. I am a big fan of them.
Ingredients:
120 g sweet potato vermicelli, salt, 2 tbsp dark soy sauce
1 large garlic clove, 2 bok choy, 1 red bell pepper, 2 spring onions, 2 king oyster mushrooms
150 g cooked gammon or pork knuckle
Sesame oil, rapeseed oil, oyster sauce, syrup, dark soy sauce, Gochugaru pepper flakes
Toasted sesame seeds
Cook the vermicelli in salted water with dark soy sauce for 6 min. Drain and add sesame oil.
Chop all veggies and start them, onions first, then garlic, then peppers, mushrooms and last bok choy.
Season with a bit of salt and pepper. Cut up the meat.
Make the sauce and pour it over. Now add the vermicelli and stir well. Top with sesame seeds.
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