Korean Potato Noodles with Beef & Mushroom Broth - My Simple Christmas Dinner

Update: a HK twitterer who's familiar with Korean food informed me that there is actually very little potato element in this noodle. Interestingly, it is marketed as "potato noodles", probably to attract spud lovers like me. Potato or no potato, give it a try and see if you like it :)

What did I do with it?

Made a simple broth of fresh shitake, straw mushrooms, Chinese cabbage, beef and chicken stock. Meat, vegetables and carb all in one pot. My kind of lazy meal.

Beef & Mushroom Broth
- 1 small clove of garlic, crushed
- 1 cup of beef (HK$20)
- 1 cup of fresh shitake, sliced
- 1 cup of straw mushrooms, sliced
- chicken/beef/vegetable stock
- half a head of large Chinese cabbage, sliced
- olive oil, salt, pepper, sugar

In a medium sized sauce pan/pot, Saute garlic in a bit of hot olive oil, add sliced mushrooms. Hello, kitchen, you smell good! Add stock, bring to boil, add cabbage, cook until it reaches the desired softness, adjust seasoning if necessary, add beef.



While the cabbage was cooking (before dumping beef into broth), prepare a pot of boiling water, cook noodles according to instructions, drain, divide by portion per person, and place in a bowl.

Pour broth over noodles and enjoy is subtle deliciousness.
Perfect for post-holiday-season recovery :D

I don't do "subtle" very often.
So enjoy it while it lasts :)