Banquet noodles...
I made it to eat with the kids for lunch
4 serving
Within 60 minutes
윤씨네삼남매
Ingredients
  • small noodles
    4serving
  • seaweed flakes
    little
  • Salt
    suitably
  • give it a second time
    suitably
  • Anchovy
    2ea
  • Radish
    5cm
  • onion
    1ea
  • leek
    1handful
  • leek
    1ea
  • Garlic
    10ea
  • Korean style soy sauce
    1TS
  • egg
    2ea
  • Young squash
    little
  • Carrot
    little
  • seaweed flakes
    little
  • Salt
    1little
  • Kimchi
    1/2ea
  • Sugar
    1ts
  • Sesame oil
    1TS
  • Sesame
    1ts
Cooking Steps
STEP 1/9
First, put a lot of water in a stock pot, add 2 anchovy kelp tea bags and stock ingredients, and boil it with 1 tablespoon of soy sauce.
STEP 2/9
When the broth boils, reduce the heat to medium and remove the foam.
STEP 3/9
In half an hour..
Remove the tea bag and season it with salt and tea.
STEP 4/9
In the meantime, beat 2 eggs, make egg garnish, and shred it.
STEP 5/9
Add a pinch of salt and stir-fry the zucchini and carrots.
STEP 6/9
Cut 1/2 head of kimchi and mix it with sugar, sesame oil, and sesame seeds.
STEP 7/9
I'll prepare seaweed flakes, too.
STEP 8/9
Boil 4 servings of noodles and drain them on a strainer tray.
I purposely didn't rinse it because I was going to eat it hot
All we have to do is set it up.
STEP 9/9
Put the noodles in a bowl and put some kimchi on it, shred the vegetables and stir-fry a little, and then pour the broth,
If you add a bit of seaweed flakes at the end, the banquet noodles are done.
Cooking review
5.00
score
  • 293*****
    score
    It's the best taste
    2021-01-07 11:12
  • 141*****
    score
    It tastes like banquet noodles that my mom made for me. It's really delicious.
    2020-08-01 23:34
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