What do you eat for lunch every day? 10 autumn noodle dishes with plenty of vegetables
Even adding the toppings to a bowl of noodles changes the flavor you eat. I mixed it with cold bibimbap noodles and warm broth to suit the weather and mood. 1. Mackerel banquet noodles for 2 servings Ingredients: rice noodles 200g · zucchini 80g · carrots 40g · shiitake mushrooms 30g · 1 egg · 15g scallions · 1/2 sheet of seaweed Seasoning: prepared mackerel broth 1L · Korean soup soy sauce from 2t · cooking oil 2t · salt from 2 pinches · boil the noodles
Even putting toppings on a bowl of noodles makes it taste delicious.
It's different. Cold bibimbap noodles and warm broth together.
I put it in and adjusted it evenly according to the weather and mood.
1. Anchovy banquet noodles
2 servings
material
Rice noodles 200g · Zucchini 80g · Carrot 40g ·
Shiitake mushrooms 30g · 1 egg · 15g scallions ·
Kim 1/2 page
spice
Prepared anchovy stock 1L · From 2t Korean soup soy sauce ·
2t of cooking oil · from 2 pinch of salt ·
2L water for boiling noodles
How to make it
Slice the pumpkin, carrots, and shiitake thinly. In the pan.
Heat 1t of oil and cook the vegetables on medium heat.
Fry each for 1~2 minutes, then add a pinch of salt.
I will try.
Beat the egg and pour it thinly into a pan with the remaining oil.
Cook it. Chill the sliced slices cooked front and back and cut them.
The scallions are chopped finely.
Boil the broth with Korean soup soy sauce and scallions. Season
After watching, add a little more salt and heat it gently at low heat.
Please leave it.
Put the soymilk noodles in boiling water and cook according to the product's expiration date.
Boil it. Rinse it in cold water, drain the water, and divide it into bowls.
I will attach it.
Pour a little hot broth and pour the noodles out.
Heat it up. Pour the broth generously again and stir-fry the vegetables and
Jidan, please put on the finely chopped kimchi.
After rinsing the noodles in cold water, place them in a bowl of hot broth for one time.
You can reduce it to be lukewarm from the first spoon
There is.
2. Shrimp zucchini noodles
2 servings
material
Rice vermicelli 160g · 15 cleaned shrimp ·
1 zucchini · 1/2 onion · a little garlic cloves
spice
Shrimp paste 1T · sesame oil 1T · Sugar 0.5t ·
A little salt, pepper, sesame seeds · appropriate amount of olive oil ·
1L water · 1 packet of stock powder · 2T of tzuyu ·
Boil enough water for the noodles
How to make it
Slice the pumpkin and onion, and dry the shrimp and chop them into small pieces.
Cut it. In oil, garlic, onion, pumpkin, shrimp.
Sauté it.
Seasoned with shrimp paste, sugar, salt, and pepper, shrimp
Cook it all the way to the inside. Add more juice to sesame oil.
Boil the bouillon powder and tsuyu in 1L of water. The noodles are
Boil separately according to the product label, rinse with cold water and drain the water.
Take it out. Put the stir-fried toppings on the noodles and hot broth.
Boil it.
Cooking about 20~25 minutes·Separate thawing of shrimp.
Soup powder or one cup of soup is based on the product's water 1L.
Adjust it by the display amount.
I ate shrimp zucchini noodles after seeing other side dishes.
It's more about matching the last bite. The whole table is
It was easy to match without getting angry.
3. Toasty sesame noodle soup
2 servings
material
Fresh knife noodles 250g · Zucchini 80g ·
Onions 50g · Carrots 30g ·
Hair removal sesame seed powder 40g
spice
Prepared anchovy stock 1L · minced garlic 1t ·
Korean soup soy sauce from 2t · sesame oil 1t · a little salt
How to make it
Slice the zucchini, onion, and carrot thinly.
Dissolve sesame powder in 150ml of broth in advance.
Please swirl it so there are no lumps.
Add the remaining broth and vegetables to the pot and boil.
When it boils, pour in the sesame water and mix well.
Lightly whisk in the outer powder of the kalguksu noodles.
Shake the product to prevent it from sticking to the floor from the middle of the flame and display the product label.
Please learn it within about 5~7 minutes depending on the time.
If the noodles lose their firm texture, garlic and Korean soup soy sauce
Put it in. Boil again and season with salt.
Wrap around the back sesame oil. If it's too stiff, it will be hot.
Please give me a little more water.
If sesame powder is added, the broth thickens easily.
After putting the noodles in, occasionally use a spatula to reach the bottom.
Please give it away.
4. Ongguksu with kimchi on top
2 servings
material
Glass noodles 200g · Fresh kimchi 120g · Green onions 15g ·
Kim 1/2 page
spice
Prepared anchovy stock 1L · gochujang (Korean red chili paste) 1T · Honey 1t ·
sesame oil 1t · Clean liver 1t · Korean soup soy sauce from 1t ·
2L water for boiling noodles
How to make it
Cut the kimchi finely and chop the scallions finely. In the kimchi.
gochujang (Korean red chili paste), honey, sesame oil, mix with bokkapi for garnish
Makes it.
Boil the anchovy stock and add a little Korean soup soy sauce. kimchi
Since the garnish will go in, the broth should not be too salty.
Please match it.
Rice noodles are cooked in boiling water according to the product expiration date.
Boil it. Rinse it in cold water to drain the water, then boil it in hot water.
Pour a little broth and take it out to warm up the noodles.
Put the noodles and hot broth in a bowl. Seasoned
If you put kimchi in the middle and sprinkle seaweed and sesame seeds on it
It's complete.
The method of putting kimchi broth into it and boiling it for a long time
No. Put the seasoned kimchi on top at the end and add it little by little.
Eat it as you eat it.
5. Eaten udon with eggs beaten and boiled
2 servings
material
Udong noodles 400g · 2 eggs · 30g scallions
spice
Prepared anchovy dashi broth 800ml ·
Korean soup soy sauce From 2t · From 1 pinch of salt · A little pepper
How to make it
Cut the scallions into thin slices, separating the white part and the green part.
Slice it. Crack the egg and cut the green part of the scallions.
Mix it up.
Put the broth and the white part of the green onions into the pot and boil.
We will go to Korean soup soy sauce first.
Don't force the udon noodles to be torn with chopsticks after adding them.
Dissolve gently. Boil according to the product's instructions.
Cook the noodles all the way to the inside.
Pour the egg white thinly and when the edges are cooked, gently.
I stir it. Without running egg water, everything is
Cook for 1~2 minutes longer until cooked through, then season with salt and pepper.
Let's finish it.
Please add the eggs after the noodles are softened. Noodles
You can reduce the amount of it that breaks down into small pieces, even the eggs.
There is.
6. thinly sliced pork belly stir-fried udon
2 servings
material
2 packs of udon noodles · thinly sliced pork belly 200g ·
Cabbage 120g · Onion 60g · Green onion 20g
spice
dark soy sauce 2t · Oyster sauce 2t · Makgeolli 1T ·
Sugar 0.5t · Vinegar 0.5t · Cooking oil 1t ·
A little pepper
How to make it
Thaw frozen meat in the refrigerator and eat the vegetables nicely.
Slice it. Soak the udon noodles according to the product instructions to remove the moisture.
Mix the seasoning without it.
Put oil on the fan and in the middle heat flame, thinly sliced pork belly
Spread it out. Unfold the overlapping flesh and cook it thoroughly until it reaches the inside.
I'll pause for a moment.
Put onions and cabbage into the same fan
Sauté over medium heat for 2~3 minutes until the thick stems are cooked through.
When it becomes soft, add the noodles and meat.
The noodles will cook hot and be evenly coated with the seasoning when added.
Stir until done. Add green onions and pepper and stir right away.
Please put it in a plate.
If you force the fabric to loosen, it is easy to break it off in between.
After dissolving as instructed on the product, combine with vegetables.
It's convenient.
7. Mushroom spinach cream pasta
2 servings
material
Pasta 160g · Shiitake mushrooms 150g ·
Spinach 100g · Onion 60g · Garlic 2 cloves
spice
Unsweetened fresh cream 150ml · Milk 50ml ·
Parmesan cheese 15g · Olive oil 1T ·
A little pepper · 2L water for boiling the noodles ·
Boiling the noodles with 10g of salt · 100ml of the noodle water to save
How to make it
Chopped onions and garlic finely, and mushrooms thickly.
Cut it. Remove the roots and the tough parts of the spinach.
I'll wash it up.
Add salt to boiling water and cook pasta according to the product label.
Live according to time. Before you catch it.
Pour down 100ml of rice water.
Put oil in the pan and add onions and mushrooms
Sauté for 8~10 minutes on medium heat. When it turns brown.
Add garlic and stir-fry for 1 minute, then add heavy cream, milk, and cheese.
Mix.
Add the pasta and spinach and cook on low heat for 2~3 minutes.
Toss it. When the spinach is cooked softly, add pepper.
Sprinkle and, if necessary, add a little more rice water to increase the concentration.
Correct.
The sauce gets thick and solid as it cools down. In the fans, it's a little bit...
Please divide the water into enough to flow. Add the cheese.
After putting it in, check the seasoning.
8. Grilled tofu tomato pasta
2 adults and 3 children's portion
material
Spaghetti 300g · Tofu 600g ·
2 tomatoes
spice
Pre-packaged tomato sauce 600g · Olive oil 1T ·
minced garlic 0.5T · a little salt·pepper ·
Boil the noodles in water
How to make it
Drain and mash 300g of tofu.
Cut the remaining 300g into squares. The tomatoes are
I cut it into small pieces. Square tofu.
Bake for 10 minutes in the 200℃ air fryer
Flip it and bake for another 5 minutes.
Spaghetti is boiled according to the packaging time in the pan.
Sauté oil and garlic, then add mashed tofu and cook for 3 minutes.
Sauté it.
Add tomato, salt, pepper and cook for 3 minutes, tomato sauce
Add and stir for 3 more minutes. Turn off the heat and add the cooked noodles.
Place the mixed and baked tofu on top.
Cooking about 30 minutes·Separate heating of the equipment. Tofu
Divide the sauce and toppings in half and use them separately.
9. Tangy bibim noodles
2 servings
material
2 servings of rice noodles · 2~3 sheets of perilla leaves ·
Select appropriate amount of seasoned radish kimchi
spice
gochujang (Korean red chili paste) 2T · gochugaru (Korean red pepper flakes) 2T · Vinegar 4T ·
Sugar 3T · minced garlic 1T · Soy sauce 2T ·
Wasabi 1t · sesame oil 1.5T ·
Chopped chili pepper·a little sesame seeds·enough boiling water·
Salt a little on the life
How to make it
Mix the seasoning and dissolve the sugar. Cucumber kimchi with perilla leaves.
Slice it so it's easy to eat.
Cook the instant noodles in boiling water with a little salt.
Cook according to the instructions. Rinse with cold water and dry off the moisture.
Please take it out enough.
Add the seasoning to the noodles little by little and mix, and add perilla leaves and kimchi.
Please put it up. There's kimchi and ginger, so try it out with one bite.
Add the seasoning.
Cooking takes about 20 minutes. Marinate the sauce generously.
It's the amount that is made. I pour the whole amount at once.
No.
I start with the seasoning when making spicy bibimbap noodles.
Please measure it. It's a hassle finding the spoon while the fire is on.
I liked it that it got shorter.
10. Bibimbap Korean BBQ noodles
2 servings
material
Rice vermicelli 180g · Cooked beef bulgogi 160g ·
Cucumber 80g · 4 sheets of perilla leaves
spice
gochujang (Korean red chili paste) 1T · gochugaru (Korean red pepper flakes) 1t · Vinegar 1.5T ·
Sugar 2t · dark soy sauce 1t · minced garlic 0.5t ·
sesame oil 1t · Sesame seeds 1t · 2L boiling water for noodles
How to make it
Mix the marinade evenly and slice the cucumber and perilla leaves thinly.
Cook it. Grilled pork is heated on the fan until it is hot all the way to the center.
Please take a moment to remove it after making it.
The soba noodles are boiled in boiling water according to the product label and then cooled in cold water.
Mix and rinse to remove the moisture. Leave some of the seasoning.
Please first mash it with the noodles.
Put the noodles, vegetables, and bulgogi into a bowl.
There is seasoning in the meat too, so try one bite together and see what's left.
Add the seasoning.
Rather than finishing your meal just by reducing the amount of noodles
Please bring eggs, tofu, and vegetables along. Soup and
The sauce is poured over and eaten with less salt.
#OneMealWorkshop #OctoberHomeMeal #AutumnHomeMeal
#Home-cookedmealrecipe #Menurecommendation #Mackerel Party Noodle Soup
#Shrimp Cucumber Noodle #Toasted Sesame Cal Noodle
#Kimchi-Topped Noodle Soup #Egg-Boiled Udon
#thinly sliced pork belly stir-fried udon #mushroom spinach cream pasta
#Grilled Tofu Tomato Pasta #Spicy Bibim Noodle
#Bulgogi Bibimbukguk Noodles