Korean Noodles With Pork And Mushrooms

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Lately, I have been drawn to Korean grocery stores for their cooking must haves. My penchant for anything Korean was ignited once again after my friend and I trooped over to Ye Dang very recently to sample the most talked about Korean restaurant in the metro.

Cruising the aisles of my newly found favorite Korean grocery somewhere in QC, I saw a huge pack of glass noodles that I would make into some spicy noodle dish. A toss up of noodles, shiitake mushrooms, diced pork and coated with hoisin, pork broth and sesame oil, this dish was the welcome nightcap I looked forward to after a long day.

The dish may appear to have a close semblance with another favorite Korean dish, the chap chae. However, this one  didn’t include spinach, beef and soy sauce in its list of ingredients.

Spicy Noodles With Pork And Mushrooms

1/2 kilo glass noodles

5 pcs fresh shiitake mushrooms, sliced

3/4 cup hoisin sauce

3 tbsps brown sugar

3 slices of pork spare ribs

1 cup cabbage, finely chopped

5 cloves of garlic, minced

1 white onion, minced

2 tsps chili flakes

salt and pepper to taste

sesame oil

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Season pork with salt and pepper. Boil until pork becomes tender (keep the broth!). Slice and discard the bones. Set aside.

In a skillet, saute onion and garlic. Add mushrooms, cabbage and pork. Stir in hoisin sauce ang sugar. Season with salt and pepper.

Pour about 4 cups of the pork broth and bring to a boil.

Add glass noodles and reduce heat  to a medium simmer.

Cook until noodles are tender and soupiness is gone. Add chili flakes. Serve hot.

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