Mushroom and bonito instant mazemen

Ingredients

• 2 packets dried thin egg noodles (instant noodle thickness)
• 2 tbsp garlic chives, cut into ½ cm pieces
• 1 tbsp finely sliced spring onion
• 1 garlic clove, grated
• ½ tsp grated ginger
• 1 egg yolk
• 2 tbsp vegetable oil

For the sauce

• 1 tsp dark soy sauce
• 1 tsp Chinkiang black vinegar
• 2 tsp oyster sauce

For the seasoning powders

• 2 dried shiitake mushrooms
• ¼ cup bonito flakes
• ½ tsp mild Korean chilli powder

Instructions

1. To make the seasoning powders, separately blend the dried shiitake mushrooms in a high-speed blender to a fine powder, remove and set aside and repeat with the bonito flakes.

2. Combine the sauce ingredients in the base of a serving bowl. Bring a large saucepan of water to the boil and cook the noodles according to the package directions. Drain and add the noodles to the serving bowl, then top with ½ tsp each of the seasoning powders, mild Korean chilli powder, garlic chives, spring onion, garlic and ginger, finishing with the egg yolk on top.

3. Place the vegetable oil in a small saucepan and heat until smoking. Pour over the noodles, then stir well to mix. Serve immediately.

Photography by Jiwon Kim.

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