Banquet Noodles
Janchi Guksu
Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 2
Ingredients
- 7 oz Somyeon (thin wheat noodles)
- 4 cups Anchovy stock (or chicken broth)
- 1 tablespoon Soy sauce
- ½ medium Zucchini (thinly sliced)
- 1 Egg (for garnish) (optional)
- 2 stalks Green onion (sliced)
- 1 sheet Dried seaweed (shredded, for garnish) (optional)
- 1 teaspoon Sesame oil
Instructions
- Bring 4 cups of anchovy stock (or chicken broth) to a boil in a pot. Season with 1 tablespoon soy sauce. Taste and adjust — the broth should be lightly savory.
- While the broth heats, bring a separate large pot of water to a rolling boil. Add the somyeon noodles and cook for 2-3 minutes until tender. Drain and rinse thoroughly under cold running water to remove excess starch.
- Sauté the zucchini slices in a small pan with a little oil for 1-2 minutes until lightly browned. Set aside. If using an egg, make a thin omelet, let it cool, and cut into thin strips.
- Divide the rinsed noodles into serving bowls. Ladle the hot broth over the noodles. Top with sautéed zucchini, egg strips, shredded seaweed, and sliced green onion. Drizzle with sesame oil.
From K-Kitchen — koreanhomecook.com