Spicy Kale and Mushroom Sesame Noodles (vegetarian) / Pikantni rezanci sa keljom, gljivama i sezamom (vegetarijanski)

Noodles with whatever is in the fridge seem to be my all-time solution for busy and lazy days. And are also a great way to use up any leftovers. I greatly appreciate the flexibility of such impromptu meals, along with their short cooking time, of course.

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INGREDIENTS:

(Yields 4 servings / 0.78 EUR per serving / 3.13 EUR for all)

250 grams of dried Chinese egg noodles (1.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

¼ head of kale (0.20 EUR)

6-8 shiitake mushrooms (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

6 garlic cloves (0.20 EUR)

2 eggs (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp toasted sesame oil (0.07 EUR)

4 tbsp sesame seeds (0.13 EUR)

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METHOD:

Cook the noodles according to package instructions to al dente. Rinse well under cold water, drain and set aside. Wash and chop up all the veggies and mushrooms. Whisk the eggs in a small bowl.

Place a wok or a deep skillet on medium-high heat and allow to thoroughly warm up. Add in the oil, kale, mushrooms, salt pepper and garlic. Stir, then cover with a lid and cook covered for about five minutes so the kale wilts down. Push everything to one side of the wok and turn out the egg to the empty pan bottom. Cook for a minute or two, while folding gently, until the egg is thoroughly cooked through.

Return the noodles to the wok, then add in soy sauce, ketchup, Gochujang and sesame oil. Give a good stir and cook briefly, until noodles are warmed up. Serve immediately sprinkled with sesame seeds.

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Nudlsi sa onime što već imamo u hladnjaku moje su vječno rješenje za sve one užurbane i lijene dane. Također su i super opcija za iskoristiti bilo kakve ostatke. Jako cijenim fleksibilnost takvih improviziranih obroka, kao naravno i brzinu pripreme.

SASTOJCI:

(Za 4 porcije / 5,84 kn po porciji / 23,36 kn za sve)

250 grama kineskih rezanaca s jajima (8,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

¼ glavice kelja (1,50 kn)

6-8 shiitaka (3,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

6 češnjeva češnjaka (1,50 kn)

2 jaja (3,00 kn)

3 žličice soja sosa (3,00 kn)

2 žlice kečapa (1,00 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

4 žlice sezama (1,00 kn)

PIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Isperite dobro pod mlazom hladne vode i ocijedite, pa stavite na stranu. Operite i nasjeckajte povrće i gljive. Jaja razmutite u zdjelici.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte ulje, kelj, shiitake, sol, papar i češnjak. Promiješajte, pa poklopite wok i kuhajte jedno pet minuta da kelj povene. Sve pogurajte na jednu stranu woka, pa na prazno dno iskrenite jaja. Kuhajte jaja minutu-dvije, a špatulom ih nježno presavijajte, sve dok ne budu gotova.

U wok vratite rezance pa dodajte soja sos, kečap, Gochujang i sezamovo ulje. Sve dobro promiješajte i kratko kuhajte da se rezanci ugriju. Poslužite odmah posipano sa sezamom.

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Spicy Kale and Mushroom Sesame Noodles (vegetarian) / Pikantni rezanci sa keljom, gljivama i sezamom (vegetarijanski)

Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

There is a ton of stir-fry recipes on this blog already, but this one is my current favorite. It comes together super quickly, especially if you already have shredded cabbage and carrots prepared, which I usually do have rolling around the fridge. But even with those additional steps of shredding the veggies, this recipe will take up very little of your time.

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INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.97 EUR for all)

3 ramen noodle squares (0.60 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

3 medium oyster mushroom clusters – around 250 grams in total (1.00 EUR)

2 cups shredded cabbage (0.13 EUR)

1 cup shredded carrots (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tbsp brown sugar (0.03 EUR)

1 tsp red pepper flakes (0.07 EUR)

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METHOD:

Cook the noodles according to the package instructions to al dente, wash well under cold running water, drain and set aside. Peel and thinly slice the onion. Wipe the mushrooms with a damp kitchen towel and cut them into thin strips.

Place a deep skillet or a wok on medium heat and allow to thoroughly warm up. Add sunflower seed oil and onion slices to the hot pan and cook for a minute or two until translucent. Add in the mushrooms and after a few minutes dump in the cabbage with the carrots. If necessary add a splash of water to the pan, then cover with a lid and leave alone for 2-3 minutes, so the veggies wilt down. Uncover and throw in cooked and drained noodles, soy sauce, ketchup, sesame oil, sugar and red pepper flakes. Give everything a good stir to combine and cook for just a few minutes, so the noodles reheat and finish up cooking. Serve immediately.

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Iako na tu na blogu već postoji hrpa recepata za jela iz woka, ovo mi je trenutno najdraže. Ovakav se obrok može jako brzo pripremiti, posebno ako već imate pri ruci naribane kupus i mrkvu, a što je u našem frižideru učestala pojava. Ali čak i ako morate poduzeti i dodatne korake ribanja povrća, priprema ovog jela oduzeti će vam veoma malo vremena.

SASTOJCI:

(Za 4 porcije / 5,58 kn po porciji / 22,30 kn za sve)

3 kocke ramen tjestenine (4,50 kn)

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

3 osrednja ‘grozda’ bukovača – oko 250 g sve skupa (7,50 kn)

2 šalice ribanog kupusa (1,00 kn)

1 šalica ribane mrkve (3,00 kn)

3 žlice soja sosa (3,00 kn)

2 žlice kečapa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žlica smeđeg šećera (0,25 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

PRIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Dobro ju operite pod mlazom hladne vode, ocijedite i stavite na stranu. Ogulite i tanko narežite luk. Bukovače prebrišite vlažnim kuhinjskim ručnikom i narežite na tanke trakice.

Duboku tavu ili wok stavite na srednje jaku vatru i pustite da se dobro ugriju. Na tako zagrijanu tavu dodajte suncokretovo ulje i luk, te ga kuhajte koju minutu da postane blago staklast. Bacite na luk gljive, a nakon par minuta i naribano zelje i mrkvu. Po potrebi dodajte mrvicu vode, a tavu poklopite i pustite jedno 2-3 minute dok povrće ne povene. Otklopite i dodajte kuhanu i ocijeđenu tjesteninu, soja sos, kečap, sezamovo ulje, šećer i čili. Sve dobro promiješajte da se sjedini i kuhajte samo par minuta, da se tjestenina ponovno zagrije i skuha do kraja. Poslužite odmah.

Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)