Spicy Buldak Stir Fried Noodles

Makes: 1 large portion for a very hungry person, or halfsies for 2. Serving size as shown.

These noodles cover all the greatest hits - fast, quick, & speedy. Even with the additional 5 minutes I spent roughly hacking up some bok choy, slicing heads off the beech mushroom stems, and frying an egg, this whole plateful came together in just 15 minutes. So, haul yourself to the nearest Asian supermarket and get yourself a decent supply of some Korean buldak noodles, because this is about to get….easy.

ingredients

• 1 packet buldak noodles (I used this brand)

• 1 egg

• 1/2 tsp chili crisp

• 1 1/2 tsp shiro miso paste

• 6-7 beech mushrooms

• Bok choy (as much as you’d like)

• Water

• 1 scallion

• Fresh cilantro

method

• Bring 1 cup of water to a hard boil, then pour over the dry noodles in a bowl. Cover with a lid, and let the noodle steam and cook till ready to use.

• Chop the bok choy and mushrooms. Slice the scallion into thin diagonal disks. Mince the cilantro. Heat oil in a skillet and fry the egg till the edges are browned and crisp, and the yolk is semi-set.

• Heat a saucepan on medium-high. Add the miso, chili crisp, and buldak sauce packet accompanying the noodles. Add 1/4 cup water, mix well, and let the sauce simmer for 30-40 seconds. Add in the steamed noodles and veggies. Mix well to coat the noodles entirely in sauce. Continue to stir fry till the bok choy has slightly wilted and the mushrooms have slightly browned.

• Once cooked, top the noodles with the fried egg, scallion, and cilantro. Enjoy warm!