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Korean Festival Noodle

  • Half an onion, cut
  • 1 carrot, thinly cut
  • 1/2 cup korean squash 
  • 3 dried or fresh shitake mushroom
  • 1 egg, fried
  • 1 green onion
  • 1 minced garlic cloves
  • salt and pepper

 

Broth: 

  • 2 1/2 cup water
  • 2 tablespoon soy sauce
  • 2 minced garlic
  • 1 teaspoon mushroom powder
  • salt and pepper
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Thinly slice all the vegetables.  If you don't have korean squash, you can substitute with zucchini. Stir-fry each vegetable separately for 1 minute as you season them lightly with salt. I throw a pinch of garlic to give more flavor. 

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Whip the egg and fry it on low heat. Also thinly cut the egg like the vegetables. You can prepare the vegetables a day ahead of time. Prepare the broth. 

I don't like to spend time making broth. Many like to simmer for hours to bring out the flavor but I personally like it light and clean. Starting boiling the water. Put in soy sauce, mushroom powder, garlic, and pepper. Taste and use salt for seasoning. 

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Everything is now ready. Boil the noodles when its time to serve. Put cooked noodles into bowl. Pour the broth. Lay out the vegetables on top of the noodles. Top it with the shitake mushrooms. Garnish with green onions. Serve. 

The only thing you need to focus on is to make sure the broth is hot. When the broth cools down, it feels like you're eating noodles that have been sitting out for a while. If you are preparing for large group and don't have enough help, you can put the noodles in the bowl and skip the broth. Lay out the vegetables on top of noodles. Pour the broth right before serving. Do not pour broth on top of the vegetables. It will wash down. Pour it on the side carefully. 

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