I wanted to post this noodle bowl yesterday, but I was so upset abut the troubling events at the Capitol in Washington that I just simply couldn’t pull it together. I was glued to the TV screen as everything unfolded and I must say, not only as an American , but also as an American living abroad, I was deeply ashamed. That was domestic terrorism like nothing most of us have ever seen. Those horrific scenes will haunt me for a long time…
The fact that there was no swift and definite condemnation from the president was a disgrace, albeit not unexpected.
I can only hope that those rioters will be prosecuted to the fullest extent of the law and that, starting on January 20th, the horrible deep rift that divides the USA can start to heal.
I certainly don’t feel like things can go back to business as usual, but if you’re looking for a carbolicious but semi-healthy way to cheer up your Thursday, this Kimchi Noodle Bowl could be just the thing you need. Stay healthy and stay safe, g&b family!
125 g ramen noodles
3 tablespoons toasted sesame oil
2 cloves garlic, minced
2 tsp grated fresh ginger
2 cups kimchi (find our homemade recipe here)
1/2 tsp Chinese Five Spice (find our recipe below)
2 tbsp soy sauce
2 tsp crispy garlic chili oil (find our recipe here)
1 tbsp mixed black and white toasted sesame seeds
Prepare the ramen noodles according to the package instructions. When slightly underdone, drain and set aside.
Thinly slice scallions, setting about a quarter cup aside as garnish.
In a large pan on medium-high heat, warm the sesame oil. Add the scallions, garlic and ginger and sauté until fragrant.
Add the kimchi, Chinese 5 spice and soy sauce. Stir fry until heated through.
Add the prepared noodles and combine. If you think it needs a little more fluid, add some brine from the kimchi jar or a tablespoon or two of water.
When all the ingredients are hot, divide into two bowls. Garnish each bowl with green scallions, sesame seeds and a teaspoon each of crispy garlic chili oil.
Chinese Five Spice
10 star anise (or 2 tablespoons ground star anise)
2 1/2 tbsp whole fennel seeds (or 1 1/2 tbsp ground fennel seed)
2 tsp szechuan peppercorns (or 2 tsp ground szechuan peppercorn)
1 small stick cinnamon (or 1 tsp ground cinnamon)
6 whole cloves (or 1/4 tsp ground cloves)
Toast the whole spices in a dry skillet over medium-high heat until very fragrant. Be careful not to scorch the spices or they will become bitter. Remove from heat and let cool completely. Grind the spices in a coffee/spice grinder, blender or with a mortar and pestle.
Store in an airtight container until ready to use.