This is a unique presentation of a traditionally Asian dish, using corned beef! Really full of flavour. It makes a great lunch to take to work too! Just add hot water!
|1||Maple Leaf® Corned Beef|
|2||Dry bouillon cubes|
|2 cups||(500 m) Udon noodles, cooked|
|1||Large carrot, thinly sliced|
|2 cups||(500 mL) Finely shredded Napa cabbage|
|1 cup||(250 mL) thinly sliced Shitake mushrooms|
|1/4 cup||(60 mL) Thinly sliced green onions|
|1/2 cup||(125 mL) Prepared kimchi|
|1/2 cup||(125 mL) Bean sprouts|
|Hot chili garlic sauce|
COOK corned beef according to stove top directions on the package. Allow to cool slightly and thinly slice. Set aside 2 cups (500 mL) for the recipe and save the remainder for another use.
PLACE one bouillon cube, crumbled, in the bottom of each of two 1 litre jars. Layer jars with noodles, carrots, cabbage, mushrooms, green onions and sliced beef. When ready to serve, our enough boiling water to fill the jar and allow the bouillon to dissolve.
Serve garnished with kimchi, bean sprouts and cilantro. Add Hoisin sauce and hot chili garlic sauce to the broth to taste.
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