Banquet noodles
Thin wheat noodles in hot anchovy broth with sautéed zucchini, carrot and egg strips.
- Prep
- 15 min
- Cook
- 15 min
Scale the recipe
Ingredients
- dry somen Weight of dry noodles before boiling
- 180 g
- Unsalted anchovy and kelp stock
- 6 C
- Korean zucchini (aehobak)
- 100 g
- carrots
- 50 g
- egg
- 1 piece
- cooking oil
- 1/2 T
Seasonings
- Korean soup soy sauce (guk-ganjang)
- 1 T
- chopped garlic
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the vegetables
Cut the zucchini 100 g and carrot 50 g into thin strips.
-
Stir-fry vegetable garnish
Sauté them separately in the oil 1/4 T until just tender.
-
Beat the eggs
Beat the egg 1 piece in a bowl.
-
Cook and slice the egg garnish
Heat the remaining oil 1/4 T in a pan and spread the beaten egg out thinly. Cook both sides completely and cut into strips.
-
Season the broth
Boil the broth 6 C and add soy sauce 1 T and garlic 1/3 T.
-
Boil water for the noodles
Bring a separate pot of water to a boil.
-
Cook the noodles
Add the somyeon 180 g, stir at once and cook according to the package timing.
-
Rinse and drain the noodles
Drain in a colander, rinse under cold water and drain thoroughly.
-
Divide the noodles between bowls
Divide the drained noodles among bowls.
-
Assemble with hot broth
Bring the broth back to a boil and pour it over the noodles. Top with the sautéed zucchini and carrot and the egg strips, then serve right away.
