-
1
To make the sweet-sour cucumber:
-
2
Add cucumber into a medium bowl.
-
3
Add the garlic, rice vinegar, honey, sesame oil, chili pepper flakes and sesame seeds.
-
4
Mix until evenly coated and well combined.
-
5
Season to taste with salt.
-
6
Cover with a plastic wrap and put in the refrigerator.
-
7
To saute the mushrooms and veggies:
-
8
In a large saucepan or dutch-oven, add the oil over medium-high heat until hot.
-
9
Add ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
-
10
Add the onions, and cook until soft and browned, about 5 minutes.
-
11
Stir in the mushrooms, and cook until most of the liquid has been evaporated and browned, about 6 minutes.
-
12
Add the carrots, green bell pepper, banana pepper or jalapeno pepper and red chili pepper or dried flakes, stirring often, and cook for about 2 minutes until the vegetables start to become soft.
-
13
Pour the broth into the pot, add the miso paste, Korean hot chili paste to taste and oyster sauce if using, and bring to a boil.
-
14
Add the noodles and stir to make sure that noodles are in the broth.
-
15
Cook the noodles for about 5 minutes or desired consistency.
-
16
Stir in the tatsoi or spinach, and cook for another 1 to 2 minutes until the leaves are all wilted.
-
17
Remove the pot from the heat, and let cool for a few minutes.
-
18
Divide into serving bowls and top with sweet-sour cucumber.
-
19
Serve.
