Anchovy broth banquet noodles recipe
When you don't have an appetite, I think simple noodles are the best. Recall your appetite that has disappeared with a bowl of banquet noodles with the cool taste of anchovy stock again.
2 serving
Within 30 minutes
푸드스푼
Ingredients
  • small noodles
    227g
  • Eggs
    2ea
  • Young squash
    1/2ea
  • Water
    1.2L
  • leek
    1ea
  • onion
    1/2ea
  • anchovy broth
    8~10ea
  • Sea tangle
    10g
  • a beautiful forest
    1TS
  • Korean style soy sauce
    1/2TS
  • Salt
    1ts
  • Kimchi
    80g
  • leek
    2TS
  • Cheongyang red pepper
    1ea
  • crushed garlic
    1TS
  • Red pepper powder
    1ts
  • Sugar
    1ts
  • thick soy sauce
    1TS
  • Sesame oil
    1TS
  • Sesame
    1TS
Video
Cooking Steps
STEP 1/12
Boil the stock ingredients in a pot for 20 minutes.
STEP 2/12
Remove all the stock ingredients and season them with 1/2 tablespoon of soy sauce and 1 teaspoon of salt.
STEP 3/12
[Making the sauce]
STEP 4/12
Put a little oil in the pan and stir-fry the shredded zucchini with a pinch of salt for 2 to 3 minutes.
STEP 5/12
Add a pinch of salt to 2 eggs and mix well,
In a lightly greased pan, fry the egg mixture thinly.
STEP 6/12
Cool the egg garnish, roll it up and shred it.
STEP 7/12
Boil noodles in boiling water for 3 to 4 minutes.
Stir well so that the noodles do not stick.
STEP 8/12
Add 1 cup of cold water when the water boils as bubbles form in the middle.
STEP 9/12
Rinse the boiled noodles well in cold water so that starch disappears, and drain them through a sieve.
STEP 10/12
Roll up the rinsed noodles and put them in a bowl.
STEP 11/12
Put the prepared garnish on the noodles and pour the broth.
STEP 12/12
Add the sauce to your liking and enjoy it.
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