Gluttony Chef (Hong Kong-style Stir-fried Glass Noodles & Kimchi Salad)

Ingredients

• 1 cup Garlic (large quantity, freshly ground or minced)
• ¼ cup Vegetable Oil (for stir-frying garlic and vegetables)
• 1 Glass Noodles (soaked and boiled until chewy)
• 150 g Beef Brisket (thinly sliced)
• 1 Squid (scored in a grid pattern and sliced into bite-sized pieces)
• ¼ Zucchini (julienned)
• 3 Napa Cabbage (shredded)
• 2 Scallion (sliced; use some for stir-fry and some for garnish)
• 2 tbsp XO Sauce (to taste)
• 1 tbsp Shrimp Powder
• 2 tbsp Mirin
• ¼ cup Soy Sauce
• 2 tbsp White Sugar
• 1 tsp Anchovy Fish Sauce (added at the end for savory depth)
• ½ cup Aged Kimchi (washed and finely chopped)
• ¼ cup Pickled Cucumber (finely chopped)
• 2 tbsp Dried Shrimp (for kimchi salad)
• 1 tbsp Perilla Oil (for kimchi salad)
• 2 Chicken Egg (for soft scrambled egg topping)

Instructions

1. 1

   Grind or finely mince a large amount of fresh garlic. Stir-fry the garlic in a generous amount of vegetable oil until savory and golden brown.

2. 2

   Prepare the stir-fry sauce by combining XO sauce, shrimp powder, mirin, soy sauce, and sugar in a bowl. Mix well.

3. 3

   Boil the glass noodles until chewy, then immediately rinse in cold water to stop the cooking and maintain texture. Set aside.

4. 4

   Score the squid with a grid pattern and cut into bite-sized pieces. Julienne the zucchini, shred the cabbage, and slice the scallions.

5. 5

   In a pan, stir-fry the beef brisket with a portion of the fried garlic and some of the prepared sauce.

6. 6

   Add the boiled glass noodles to the pan with the meat and toss to coat with the sauce.

7. 7

   In a separate pan, stir-fry the squid, zucchini, cabbage, and scallions with another portion of the sauce until the squid is just cooked.

8. 8

   Combine the noodles/meat mixture with the stir-fried vegetables and squid. Adjust seasoning with more sauce and a splash of anchovy fish sauce for extra savoriness.

9. 9

   Prepare the kimchi salad side dish: Wash aged kimchi to remove the red pepper paste, chop it finely, and mix with chopped pickled cucumber, some of the fried garlic, perilla oil, and whole dried shrimp.

10. 10

    Make soft scrambled eggs in a separate pan until just set and fluffy.

11. 11

    Plate the stir-fried noodles, top with the soft scrambled eggs, and garnish with fresh sliced green onions. Serve alongside the refreshing kimchi salad.