Today seemed like a good day to have some Kimchi noodle bowl action. Here we are and here we go!
Here’s the side of the bowl (click image to enlarge)…
Here’s a close-up of the ingredients and directions (click image to enlarge).
Dry powder seasoning on the left and vegetable mix on the right.
Here’s the packet contents atop the noodle block.
Finished (click image to enlarge). I added a fried egg and put a little Lindberg-Snider Porterhouse and Roast seasoning and a little Chef Paul’s deArbol chili powder. I had a spare packet of crushed seaweed I thought would be nice to sprinkle on top too. The noodles wre about what you’d expect – not bad but nothing amazing. The broth was good and spicy, but nowhere near the quality of most Korean varieties by Ottogi or Nong Shim that I’ve tried; they offer a little more depth of flavor. The veggie were plentiful though, which was very nice. Not bad, not great. 3.0 out of 5.0 stars. UPC barcode 070662066027 .
How to make real kimchi