Tacohuaco

Winter junkyard noodles

Gluten freeDairy freeNo refined sugar

60 min

Korean
cuisine
Klatzlandian
cuisine
NoodlesLunch

This is a great recipe to quickly satisfy your noodle cravings and warm you up in winter, have a quick lunch on a working day, or pay respect to His Noodliness. Also, it reminds Artem of his first job in a computer lab as a student, where a cup of instant Asian noodles was a common, though far less healthy and enjoyable, lunch option.

Ingredients

Yields 3 portions

  1. 4 chicken chorizos or 2 pork chorizos
  2. 1 onion
  3. 4 cloves of garlic
  4. 1 fresh chile
  5. 1 green bell pepper
  6. 1 can of chopped tomatoes
  7. 120 g of ramyeon noodles
  8. olive oil
    if needed
  9. salt
  10. 1 l of water
    boiling

Directions

  1. Peel and coarsely chop the chorizos.

  2. Prepare the vegetables:
    Garlic: smash, peel, and coarsely chop.
    Onion: halve, peel, and cut in 1/2 cm slices. Chile: halve, remove seeds, and thinly slice. 3. Bell pepper: remove the root and the inners, and cut into 1/2 slices.

  3. Fry the chorizo on medium heat in its own fat or in olive oil if it doesn’t have enough fat (chicken chorizo usually doesn’t).
  4. Add garlic when the chorizo starts to release fat.
  5. Add the onions and chiles, stir, and cook until the onions start to soften.
  6. Add the bell peppers, stir and cook for a few more minutes.
  7. Add the tomato, increase the heat, stir, and cook for a few more minutes.
  8. Add hot water and bring to a boil.
  9. Add noodles, and cook uncovered for the amount of time specified on the package.

Notes & tips

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.
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NameKindSeasonContains
Bell pepperVegan
Chicken chorizoPoultry
ChileVegan
GarlicVegan
NoodleVegan
Olive oilVegan
OnionVegan
Pork chorizoMeat
SaltVegan
TomatoVegan
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WaterVegan

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