Fluffy Egg Omelet Noodles with a Generous Topping
Fluffy Egg Omelet Noodles with a Generous Topping
How to Make Egg Noodles: A Delicious Noodle Recipe Packed with Egg Omelet Strips
A bowl of hearty noodles generously topped with savory, pan-fried egg omelet strips. The abundant egg topping gives it a distinct flavor profile, different from a typical banquet noodle soup. Enjoy this comforting and satisfying meal!
Egg Omelet Strips- 2-3 fresh eggs
- 2 pinches of fine salt
Stir-fried Zucchini- 1/4 medium zucchini
- 1 pinch of salt
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Thin Wheat Noodles (Somen)- 100g somen noodles
Anchovy Broth Base- 7-8 dried anchovies for broth
- 2 pieces of dried kelp (approx. 4cm x 4cm)
- 1L water
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- Salt, to taste
- A pinch of black pepper
Seasoning Sauce- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 2 Tbsp chopped scallions
- 1/4 medium zucchini
- 1 pinch of salt
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Thin Wheat Noodles (Somen)- 100g somen noodles
Anchovy Broth Base- 7-8 dried anchovies for broth
- 2 pieces of dried kelp (approx. 4cm x 4cm)
- 1L water
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- Salt, to taste
- A pinch of black pepper
Seasoning Sauce- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 2 Tbsp chopped scallions
- 7-8 dried anchovies for broth
- 2 pieces of dried kelp (approx. 4cm x 4cm)
- 1L water
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- Salt, to taste
- A pinch of black pepper
Seasoning Sauce- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 2 Tbsp chopped scallions
Cooking Instructions
Step 1
First, let’s prepare the anchovy broth, which forms the delicious base of our noodles. In a pot, add 1L of water, 7-8 dried anchovies (cleaned), and 2 pieces of dried kelp (about 4cm x 4cm). Bring the water to a boil, then reduce the heat to medium-low, cover, and simmer for about 10 minutes to extract a deep flavor. After simmering, remove the anchovies and kelp. Season the broth with 1 Tbsp of Guk-ganjang (Korean soy sauce for soup) and add salt and pepper to your taste for a savory broth.
Step 2
Now, let’s make the star of our dish: the egg omelet strips. In a bowl, crack 2-3 fresh eggs. Add 2 pinches of fine salt to remove the stringy parts and beat them thoroughly with a whisk until well combined. Heat a non-stick pan over low heat, lightly coat it with cooking oil, ensuring it’s evenly spread. Pour a thin layer of the beaten egg mixture into the pan, spreading it out to create a thin, wide omelet.
Step 3
As the edges of the egg omelet begin to set, carefully flip it over and cook the other side until golden brown. Make two thin egg omelets in total. Once cooked, transfer them to a plate and let them cool slightly. Once cooled enough to handle, roll them up tightly and slice them thinly into strips. This will create beautiful, delicate toppings for your noodles.
Step 4
We’ll add some flavor and texture with stir-fried zucchini. Thinly slice the zucchini to about 0.5cm thickness, then julienne it into fine strips. Heat a lightly oiled pan over medium heat. Add the zucchini strips and a pinch of salt, stir-frying briefly until they are tender-crisp, retaining a slight bite. Finish by adding 1/2 Tbsp of sesame oil and 1/2 Tbsp of toasted sesame seeds for a nutty aroma.
Step 5
Let’s prepare the seasoning sauce that perfectly complements the noodles and broth. In a small bowl, combine 1/2 Tbsp minced garlic, 1 Tbsp soy sauce, 2/3 Tbsp gochugaru (Korean chili flakes), 1/2 Tbsp sesame oil, 1/2 Tbsp toasted sesame seeds, and 2 Tbsp finely chopped scallions. Mix everything well to create a flavorful seasoning sauce.
Step 6
Now it’s time to cook the somen noodles. In a large pot of boiling water, add 100g of somen noodles (about the size of a 500-won coin for one serving), separating the strands so they don’t clump together. Stir gently as you add them. When the water comes to a rolling boil again, add about half a cup of cold water to help the noodles sink. Once it boils again, repeat this process of adding cold water one more time (a total of two additions of cold water). Boil for approximately 4 minutes, or until the noodles are al dente. Immediately rinse the cooked noodles under cold running water to wash away excess starch and achieve a chewy texture. This method ensures the noodles are perfectly cooked and not mushy.
Step 7
All the components are ready! Arrange the cooked somen noodles neatly in a serving bowl. Generously top with the thinly sliced egg omelet strips and the savory stir-fried zucchini. Add a spoonful of the prepared seasoning sauce on top. Finally, ladle the warm anchovy broth over everything. Your delicious and satisfying Egg Omelet Noodles are now complete. Enjoy your delightful meal!
