The dish that I am about to introduce to you tastes "somewhat Korean". This is an original recipe that is sure to tingle your taste buds. Not only it is simple and quick to prepare, its mild sour and spicy flavour derived from the Asian ingredients is sure to drive you wild.



Portion: Serves 1 portion


Ingredients:
200g of Hericium erinaceus mushrooms (Chinese term is hóu tóu gū, literally meaning "monkey-head mushroom"). [One can replace this ingredient with other types of mushrooms such as the golden needle mushroom (Enokitake Mushroom) or Oyster mushroom]
100g Korean sweet potato noodle
750ml drinking water


2 Tbsp of Korean chilli paste
1 Tbsp of tamarind paste, soaked with 100ml water (Note: Only the tamarind water is required)
1 Tbsp of sesame oil
2 tsp of soy sauce
1 tsp of roasted sesame seed
1 tsp of dried chilli flakes
½ tsp of sugar

A pinch of salt to taste
Some chopped spring onion
Some vegetarian cabbage Kim Chi [according to preference]



Method:
1)  Boil the water in a pot with medium flame. Then, add the mushrooms and Chinese cabbage into the boiling water and leave them for 5 minutes.
2)  Throw in the Korean chili paste, soy sauce, dried chilli flakes, tamarind water, sugar and salt to boil for another 5 minutes.
3)  Add the sweet potato noodle and leave it to cook; it may take around 3 to 5 minutes before it is fully cooked depending on the softness of the noodle.
4)  Taste the soup to test if it is salty enough. Before turning off the flame, add in the sesame oil and cover the pot for a few seconds.
5)  The noodle is now ready to be served.
6)  Garnish with spring onion and roasted sesame seed.  Place a small plate of Kim Chi as a side dish to go with it. Enjoy your "Somewhat Korean" noodle, exclusively from HLA!