질문하기
The ingredient amounts listed below are approximate; refer to the steps for the actual recipe. Adjust the amount of cheddar cheese to taste. It's best when the broth is slightly soupy!
Open the Cup Noodle, remove the noodles and seasoning packets, then pour milk into the container up to the line (you can use milk alternatives like almond breeze).
Slice 100-120g of thinly sliced pork belly (can substitute with chicken breast) into bite-size pieces.
Julienne 1/4 of an onion and set aside.
Prepare your favorite mushrooms (king oyster, oyster, enoki, white button, black fungus, etc.) as you like. [In this recipe, 1/2 king oyster mushroom is used.]
Add 1 tablespoon of olive oil, 1 tablespoon of minced garlic, and 2-3 Vietnamese peppers (can replace with peperoncino or Cheongyang chili) into a pan, tear them up, and sauté over low heat.
Add the prepared pork belly and cook over medium-low heat until browned.
Add the sliced onion and sauté until half-cooked, then add the mushrooms and continue cooking.
Once the mushrooms are cooked, add the milk, noodles, dehydrated vegetable packet, liquid seasoning packet, and 1/2 slice of cheddar cheese.
Loosen the noodles while cooking; add pepper to taste and 1 tablespoon of sriracha for extra spiciness.
