Korean Ssamjang paste is usually used to dip vegetables in. Buy it hot or mild, your choice. I chose spicy, what else?
But there are lots of other options to use the paste. It is different from Gochujang paste. I had a bunch of vegetables ready to use. A mee noodle dish was a good choice today. The leftovers will be great for tomorrow's lunch while working from home.
Recipe for 3:
250 g Mee Noodles
40 g raw ham bits, 1 spring onion, 1 tbsp garlic paste, 2 tsp Ssamjang spicy paste, 1 carrot, 1 bok choy, 15 mini cherry tomatoes, 2 tbsp Oyster sauce, 4 tbsp soy sauce, 1 tbsp agave syrup, pepper, 1 tsp sesame oil.
2 tbsp sesame seeds, oil
Cook 1,5 l water and place the mee noodles in a bowl. Pour the water on top and let them sit 15 min. Drain.
In a Wok heat up some oil and toss in ham, carrots, spring onions, garlic paste, and Ssamjang paste. Add oyster sauce and soy sauce and syrup.
Last bok choy and mini tomatoes are going in. Add the drained mee noodles. And mix well. Finish with sesame oil and seeds.
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