A clean bowl. Making banquet noodles and anchovy noodles
The attractiveness of thin noodles and the rich broth of anchovies add to the taste of affection. I sometimes boil all the ingredients in the broth, but today, I'm going to make banquet noodles that look neat and taste good :)
3 serving
Within 30 minutes
먹는행복
Ingredients
  • small noodles
    400g
  • Young squash
    1/2ea
  • Carrot
    1/3ea
  • Shiitake mushroom
    2ea
  • Eggs
    2ea
  • Water
    2L
  • Anchovy
    2handful
  • Sea tangle
    2piece
  • leek
    1ea
  • Shiitake mushroom
    1ea
  • Korean style soy sauce
    4T
  • brewed soy sauce
    2T
  • the liquid of tuna
    2T
  • Salt
    1/2T
Cooking Steps
STEP 1/15
Boil 2L of water with broth ingredients. When the broth starts to boil, take out the kelp first after 5 minutes and boil it more over medium-low heat.
STEP 2/15
Prepare vegetables to garnish. Chop 1/2 zucchini.
STEP 3/15
Stir-fry shredded zucchini and a pinch of salt in an oiled pan.
STEP 4/15
Chop 1/3 carrots, too.
STEP 5/15
Stir-fry carrots with a pinch of salt. You can use olive oil that goes well with carrots.
STEP 6/15
Shred shiitake mushrooms into thin slices.
STEP 7/15
Likewise, stir-fry shiitake mushrooms with a little salt. Stir-fry mushrooms with perilla oil to add savory taste.
STEP 8/15
Beat in 2 eggs and fry thinly.
STEP 9/15
After cooling it down, roll it up and shred it thinly.
STEP 10/15
The prepared garnish ingredients blow off the tray.
STEP 11/15
Season the boiling broth. Add the liver as you taste it so that it is not too bland.
STEP 12/15
Boil noodles in boiling water. One serving is about the size of a 500 won coin. Boil it for 3-4 minutes, rinse it in cold water, and drain it through a sieve.
STEP 13/15
Add the ingredients and prepare the sauce.
STEP 14/15
Roll the drained noodles and put them in a bowl.
STEP 15/15
Place garnish on top and place sauce made in the middle. As a finishing touch, pour the broth to the edge so that the garnish does not get messy.
It is said that banquet noodles are not originally hot food. It is enough to pour the warm broth at the end, so after boiling the broth to season it, you can put it off the heat and proceed with a different procedure. Therefore, it would be good to try making banquet noodles without feeling too much pressure on using several fires.
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