Janchi Guksu (Korean Banquet Noodles)

Ingredients

• •300 g wheat noodles
• •20 g dried anchovies
• •1 sheet kombu seaweed
• •1 litre water
• •1 zucchini, julienned
• •1 carrot, julienned
• •2 eggs, beaten
• •2 green onions, sliced
• •2 tbsp soy sauce
• •1 tsp sesame oil

Directions

1. 1Put the dried anchovies and kombu in the water and bring slowly towards a simmer, lifting the kombu out before it boils.
2. 2Simmer fifteen minutes, then strain and season the broth with the soy sauce.
3. 3Pour the beaten egg into an oiled pan in a thin sheet and cook two minutes, then roll it and slice into ribbons.
4. 4Stir-fry the zucchini and carrot separately for three minutes each so the colours stay distinct.
5. 5Cook the noodles four minutes, drain, and rinse under cold water to stop them.
6. 6Divide the noodles between bowls, pour over the hot broth, and arrange the toppings on top.

💡 Rinsing the noodles cold is not optional. Starch left on them clouds the broth, which is meant to be clear enough to read through.

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