Living in the land of Kimchi I have gotten quite phenomenal at the task of substitutions. Sometimes, it is out of absolute necessity like in my New Years Eve Tortiall Roll-Ups but othertimes, substitutions are necessary only because I'm too lazy to walk to a nearby (or far away) grocer as was the case for ROKin Clam Chowder- and for this dish. In Daejeon there are a couple of International Grocers where one can buy lime juice, fish sauce, etc. Korea also has some stellar delivery options for these types of ingredients, but for this dish I took advantage of Daejeon's International Food Mart only for Rice Noodles and Cilantro, the rest I winged using this recipe as my starting point.
Ingredients:
10 oz Pkg. Rice Noodles (can use a few less or more)
Fish Sauce Substitute: 2 Tbsp. Soy Sauce + 1 Tbsp. Rice Vinegar
Lime Juice Substitute: 2 Shots Soju (Korean Rice Wine, think Vodka)
1 Tbsp. Sugar
2 Tbsp. Oyster Sauce
11/2 Tbsp. Chili Pepper Sauce, divided
1/4 cup Broth or Tea
Oil for Skillet sauteing
3 cloves Garlic, minced
2 Eggs
3 cups Bean Sprouts
1 cup Mushrooms, diced
1 Green Onion, sliced
1/4 cup Cilantro, chopped
Directions:
Soak noodles in hot tap water approximately 20 minutes, should be quite tender when being added to the skillet. Stir together: soy sauce, vinegar, sugar, oyster sauce, 2tsp. pepper sauce and broth or tea. Heat skillet and add oil to saute garlic and mushrooms. Move ingredients to edge of skillet pour in whisked eggs, cook until firm and break into bite size pieces. Add noodles (make sure they are relatively tender) and sauce, stir constantly until noodles are completely tender (may add additional broth, water, etc.) Add bean sprouts and green onions mix and remove from heat. Top with cilantro and serve alongside Sesame Leaf Beef Sandwiches.
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