Japanese Noodles with Bulgogi

Having some leftover Bulgogi, the Korean marinated meat (I will publish the recipe later), I decided to make my own version of Ramen. I assembled with some Japanese noodles and chopped vegetables, and here it is, whatever we can call it (maybe not Ramen).

Ingredients:

Bulgogi meat, ready to eat. If you are in a hurry and can't wait for the recipe, you can check it in my other blog and click on the flag to translate. You may also find Bulgogi in Costco. It is similar to mine, only it is a bit sweeter. 

Japanese noodles or other Asian quick cooking noodles, cooked according to instructions in its package, and drained. You can use instant noodles.

Meat or vegetable broth (Optional: add bonito flakes to the broth (which gives a flavor of fish broth). Add some soy sauce, too.

Sliced grilled mushrooms
Grilled asparagus
Firm tofu

1 tablespoon olive or sunflower oil
1 teaspoon sesame oil
1 clove chopped garlic and 1 teaspoon of finely chopped ginger
1 cup shredded carrot
1 tablespoon soy sauce
3 tablespoons corn kernels (frozen or canned, drained)

Chopped green onions

Preparation:

While making the beef bulgogi, prepare the carrots: In a skillet, heat the two types of oil (olive/sunflower and sesame). Add garlic and ginger and fry for 2 minutes. Add the carrot, fry for about 3 minutes, it should be still slightly crunchy. Add corn, stir. Add soy sauce and stir. Remove from heat and set aside.

Assembling: in each plate:

Put a little pasta. Add a little of its broth on top. Add the cooked bulgogi, mushrooms, asparagus, tofu, carrot and corn mixture, and sprinkle with a little of the chopped green onions.

Note: You can use other vegetables instead of those. There is no tofu in my picture, I didn't have then.  But I have eaten meals like this at restaurants which came with tofu.