Let's hit some bowls of noodle soup in a rainy weather...
KIMCHI MIKI (#koreankimchiramyeon)
For 2 Servings
3 tbsp soy
1/2 tsp white vinegar
1 pack of Miki (ilocano egg noodles or any noodles)
annatto oil or sesame oil
2 boiled egg
(you may also add chicharon or tokwa/tofu)
Heat pan with small amount of oil.
Saute garlic, ginger, onion, soy, vinegar and kimchi.
Arrange ramyeon in a bowl (miki, soup, kimchi and eggs)