Tacohuaco

Winter junkyard noodles

Korean cuisineLunchesNoodles

60 minutes

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

  • 4 chicken or 2 pork chorizos
  • 1 onion
  • 4 cloves garlic
  • 1 fresh chile
  • 1 green bell pepper
  • 1 can chopped tomatoes
  • 120 g Ramyeon noodles
  • olive oil if needed
  • salt
  • 1 l boiling water

Directions

  1. Peel and coarsely chop the chorizos.
  2. Prepare the vegetables:  — Garlic: smash, peel, and coarsely chop.  — Onion: halve, peel, and cut in ½ cm slices. Chile: halve, remove seeds, and thinly slice.  — Bell pepper: remove the root and the inners, and cut into ½ 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.

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