Thermomix Korean Cold Noodle Bowls

by Tenina Holder
posted 21 Jan, 2019 (last updated 16 Jun, 2020)
  • Serves icon
    Serves
    4
  • Total Time icon
    Total Time
    8mins
  • Calories icon
    Calories
    288

Cold noodles lend themselves well to quick Summer lunches, picnics and tasty, malleable leftovers. The total cook time for this Korean noodle bowl is around 15 minutes, meaning that you can go from ravenous to satisfied in a flash. Unlike some other quick meals, these noodles don't sacrifice flavor for speediness. The fresh vegetables and Chinese cabbage in this recipe give a wonderful crunch as well as being nutrient-dense. Don't be afraid to improvise with whatever extra vegetables you may have to hand!

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INGREDIENTS


  • Red onion icon
    Red onion
    1 (4.76oz/135g)
    peeled, halved
  • Garlic clove icon
    Garlic clove
    3
    peeled
  • Fresh chili icon
    Fresh chili
    1 (0.71oz/20g)
    destalked
  • Chinese cabbage icon
    Chinese cabbage
    as needed
    shredded
  • Carrot icon
    Carrot
    1 (1.76oz/50g)
    sliced
  • Egg icon
    Egg
    as needed
    cooked, sliced
  • Fresh chili icon
    Fresh chili
    as needed
    finely sliced
  • Water icon
    Water
    as needed
  • Ramen noodles icon
    Ramen noodles
    14.11oz/400g (about 5¼)
  • Paprika icon
    Paprika
    2 tsp (0.15oz/4g)
  • Miso paste icon
    Miso paste
    1.94oz/55g (about 3⅛ tbsp)
  • Rice wine vinegar icon
    Rice wine vinegar
    2 tbsp (1.00fl oz/30g)
  • Shrimp paste icon
    Shrimp paste
    1 tbsp (0.68oz/19g)
  • Tamari icon
    Tamari
    2 tbsp (1.25oz/35g)
  • Honey icon
    Honey
    2 tbsp (1.46oz/41g)
  • Dark brown sugar icon
    Dark brown sugar
    2 tbsp (0.84oz/24g)
  • Sesame oil icon
    Sesame oil
    2 tbsp (1.00fl oz/27g)
  • Sesame seeds icon
    Sesame seeds
    2 tbsp (0.56oz/16g)
  • Bean sprouts icon
    Bean sprouts
    as needed

METHOD


  1. Add water to a clean large saucepan
  2. Boil
  3. Add ramen noodles to the noodles
  4. Cook until al dente
  5. Rinse with ice water
  6. Drain then set aside
  7. Add red onion, garlic clove, paprika, fresh chili, miso paste, rice wine vinegar, shrimp paste, tamari, honey and dark brown sugar to the TM5 bowl
  8. Fit TM5 bowl to TM5
  9. Chop - approx 6 sec, speed 6
  10. Scrape down sides of TM5 bowl
  11. Sauté - approx 5 min, varoma, speed 1
  12. Transfer sauce to noodles
  13. Toss until well combined
  14. Transfer noodles to 4 large serving bowls
  15. Drizzle with sesame oil
  16. Sprinkle with sesame seeds
  17. Arrange chinese cabbage, carrot, bean sprouts, egg and fresh chili in the large serving bowls
  18. Serve

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