What should I eat for weekend lunch from these? 10 delicious noodle dishes that will definitely satisfy your appetite
On weekends for lunch, sometimes you prefer noodles over rice. Choose whether to toss it cold or pour warm broth first. There are 10 dishes to make in one bowl, ranging from soy sauce bibimbap noodles to cream pasta. Find the menu you want to eat based on the type of noodles and the vegetables you have at home. 01. Soy sauce bibimbap noodles 100g of soba · 1 serving Ingredients: 100g soba, 1 hard-boiled egg, ½ bunch scallions, 1L of water for boiling noodles, seasoning: dark soy sauce 1½T,
Sometimes, when it's time for lunch on the weekend, I crave noodles more than rice.
To rub it cold, or to pour warm broth
Choose from that first.
From soy sauce bibimbap noodles to cream pasta
There are 10 things to serve in one bowl.
According to the type of noodles and the vegetables at home
Find the menu you want to eat.
01. Soy sauce bibimbap noodles
Based on 100g of rice noodles · 1 serving per person
Ingredients:
100g rice noodles, 1 boiled egg
½ bunch of scallions, from 1L of water to boil the noodles
Seasoning:
dark soy sauce 1½T, Oligodextane ½T, minced garlic ½t
1t sugar, sesame oil 1T, sesame seeds ½t
How to make it:
Chop the scallions finely and mix them with the seasoning.
Cook the soba noodles in boiling water according to the package instructions.
Rinse it with cold water and drain the water.
After mixing and putting the seasoning evenly in and tossing
Top with half-cooked hard-boiled eggs.
Smooth texture with sweet soy sauce flavor and
sesame oil The fragrance is evenly wrapped.
If the noodles are wet, the seasoning will become diluted.
Please gently brush it off after it is caught by the sieve.
02. Sesame Knife Noodle Soup
Based on 150g of fresh knife noodles · 1 serving
Ingredients:
Fresh knife noodles 150g, shiitake mushrooms 50g
¼ onion, ⅔ potato
Water 630mL, additional water 100mL
Seasoning:
Sesame powder 5T, anchovy liquid sauce 1½T or less, minced garlic ½T
Less than 0.3T of salt, 1T of sesame oil
How to make it:
Slice the potatoes and onions thinly, and slice the shiitake mushrooms thinly.
Put vegetables into 630mL of water and boil
When the potatoes start to cook, add the noodles.
While boiling the noodles in medicinal tea, cook them.
If the broth is insufficient, add more water.
Add fish sauce and garlic and check the seasoning.
Just add enough salt as needed.
When the noodles are all cooked, dissolve the sesame powder.
After turning off the heat, mix the oil.
In thick sesame broth
The soft fabric is so comfortable.
Add the anchovy sauce little by little and taste.
You don't need to put all the salt written down in it.
03. Party noodles
2 servings
Korean Bapsang's banquet noodles
I summarized it as the basic directive.
Ingredients:
225g of rice vermicelli, 1.2L of salted anchovy broth
Zucchini 85g, Carrot 85g
3 mushroom caps, 1 egg
From 2 tablespoons of cooking oil, from 2L of water for boiling noodles
Seasoning:
Korean soup soy sauce From 1T, from a total of ¼t of salt, 1 pinch of pepper
How to make it:
Sprinkle a little salt on the sliced zucchini.
Let it drain the water for 5~10 minutes.
From a fan covered in oil to medium-high heat
Sauté the zucchini for 1~2 minutes.
I also cook the carrots and mushrooms separately and put them in a separate container.
The egg is fried thinly until cooked through, then sliced.
The broth is seasoned with Korean soup soy sauce·remaining salt·pepper.
Cook the somiyeon as packaged, then rinse it with cold water.
Drain the water and put it in a bowl.
Pour hot broth, pour it out, and heat the noodles.
Pour the broth again and add the garnish.
With soft fabric and sweet garnish
The warm anchovy broth goes well with it.
You need to remove the water from the rinsed cloth.
The soup flavor doesn't get too bland.
04. Fish cake udon
1 person's portion
Ingredients:
1 packet of udon noodles, 1 square fish cake
1/3 bunch of scallions, 500mL of water
Seasoning:
Within 1 coin of chicken broth, within 1 T of tuna juice
Ziyu within 1T, 1 pinch of pepper
How to make it:
Slice the squid and scallions nicely for eating.
Put the coin broth into the water and boil.
Add half of the tzu-yū and tuna juice.
Boil the udon noodles after adding the fish cake, then add the udon noodles.
Please cook according to the time indicated on the packaging.
Add scallions and pepper and adjust the seasoning
Add as much seasoning as you need to the leftover.
In the warm broth with the taste of fish cake
The udon noodles are perfectly chewy.
The richness of the coin broth and tzuyu varies from product to product.
Please also check the packaging dilution ratio.
05. Mushroom cream pasta
Dry pasta 160g · 2 servings
Ingredients:
Pesto or ringgagne 160g, shiitake mushrooms 300g
Unsalted butter 30g, olive oil ½T
2 cloves of garlic, from 2L of water for boiling the noodles
Seasoning:
White wine 125mL, low-salt chicken broth 125mL
185mL of heavy cream, 30g of parmesan cheese, salt ½t or less
Pepper ½t, cooking salt 1t, separate 250mL of noodle water
How to make it:
The noodles are packaged in salted water for longer than the packaging time.
Boil for 1 minute and drain the water.
Mushrooms with butter and olive oil in a senbu
Sauté for 4~5 minutes, then add garlic and stir-fry.
If you put wine in and almost fall asleep
Add the broth, heavy cream, cheese, salt, and pepper.
Stir while boiling for 2 minutes, then add the noodles.
Mix and cook for 1~2 minutes.
If the sauce is ready, take out the leftover noodles.
Add it in gradually to adjust the concentration.
The rich mushroom aroma is infused into the cream.
It wraps tightly around even a single thread of cloth.
If you stack mushrooms all at once, water will come out a lot.
Please spread it out in a wide pan and stir-fry.
the beginning While drying the noodles when making cream pasta
Life has ever thrown away all the water.
I was disappointed that it became a sauce,
Next time, leave 250mL of boiled water aside.
It was easy to adjust the concentration as I mixed it a little by little.
06. Shrimp stir-fried udon
2 servings
Ingredients:
Cooked udon noodles 360g
200g of shrimp meat with shells and internal organs removed, 100g of cabbage
Carrot 60g, shiitake mushrooms 25g
25g shiitake mushrooms, 2 bunches of scallions
1T of edible oil, 6g of Katsuo ubushi
Seasoning:
For stir-frying sesame oil ½T, soy sauce 2½T, Cheongju 2½T
Mirim 1t, for sauce sesame oil 1T
How to make it:
Mix [HANKKI_TERM_0000] for soy sauce, cheongju, mirin, and sauce.
Drain the cooked udon noodles after boiling.
Put shrimp in edible oil and stir-fried sesame oil
Sauté at medium heat for about 1 minute and then reduce the heat for a while.
Add the carrots and stir-fry for 30 seconds
Add cabbage and mushrooms and stir-fry for about 1 minute.
Mix in green onions, udon noodles, and shrimp.
Please pour the sauce and stir-fry.
When the shrimp's inside is completely translucent and cooked
Turn off the stove and put on katsuobushi.
With chewy shrimp and tanglesuful udon
The soy sauce flavor is subtly infused.
Udong is already a product that has been cooked.
Please boil the raw noodles first according to the packaging instructions.
07. Kimchi Bibimbuk Noodle Soup
Based on 225g of rice noodles · 2 servings
Ingredients:
225g rice noodles, 120mL chopped kimchi portion
Cucumber about 85g, carrot about 85g
Red cabbage about 55g, lettuce about 55g
1 hard-boiled egg, from 2L of boiling water for cooking the noodles
Seasoning:
gochujang (Korean red chili paste) 3T, gochugaru (Korean red pepper flakes) 1T, sugar 2T
2T vinegar, dark soy sauce 1T, 1 clove of garlic
sesame oil 1T, sesame seeds 2t
How to make it:
Garlic·gochujang (Korean red chili paste)·gochugaru (Korean red pepper flakes)·with sugar
Mix in vinegar and soy sauce.
Prepare the vegetables by slicing them thinly.
Boil the soba noodles according to the packaging instructions and soak them in cold water until they are fully cooked.
After rinsing, place it in a strainer to drain the water.
Put kimchi, vegetables and seasoning into the noodles
Please add sesame oil and rub it together.
Top with cracked and half-cooked hard-boiled eggs.
Cold noodles with spicy and tangy seasoning are delicious.
The kimchi and fresh vegetables are crunchy to chew.
Leave some of the marinade behind and mix it in.
The amount needed depends on the taste of kimchi.
08. Beef rice noodles
Rice noodles 200g · 2 servings
Ingredients:
Rice noodles 200g, soup-side beef 250g
Salt-free bone broth 350mL, water 800mL
1 onion, 100g bean sprouts
Seasoning:
Mackerel anchovy sauce rice spoon within 1½
How to make it:
Rice noodles are inferior as indicated on the product label or
Cook it in advance and prepare it.
Put the beef in the broth and water and boil
Remove the foam and let it fully cook until it reaches the inside.
Add the sliced onions and boil until
Add the soy sauce little by little to adjust the seasoning.
Add the noodles and cabbage and boil again.
When the noodles are cooked and the cabbage's breath has stopped, put it in.
In the savory bone broth
The beef flavor goes well with it.
The amount of anchovies is based on the rice spoon.
If it is already diluted in the broth, add less.
09. Squid and clam noodle soup
Based on 550g of fresh knife noodles · 4 servings
Ingredients:
De-salted raw squid 1kg, raw kalgukguk noodles 550g
Salt-free anchovy dashi broth 2L, zucchini 100g
2 shiitake mushrooms, 20g scallions
1 piece of grilled seaweed
Seasoning:
Korean soup soy sauce Within 1T, within ¼t of salt
How to make it:
Wash the squid by rubbing the shell off.
Discard anything that is broken or damaged.
Put into boiling broth and open your mouth after
Boil for 3~5 minutes more and remove.
Do not eat clams that are not opened.
Put sliced pumpkin and shiitake mushrooms into the broth
After boiling for 1 minute, add the added flour-turned noodles.
The noodles are cooked enough according to the packaging time.
Add chives·Korean soup soy sauce·salt.
Put the squid back in and boil it once again.
Put it in a bowl and cut the kimchi and put it on top.
The chewy noodles have a clam flavor
The broth is also refreshing.
Please follow the product guide for the refund.
You have to fully cook it even after opening your mouth.
10. Tomato pasta
Dry spaghetti 250g · 3 servings
Ingredients:
Spaghetti 250g, cherry tomatoes 400g
1 clove of garlic, 2T of basil leaves
From 2L of water to boil the noodles
Seasoning:
Olive oil 2T, salt for boiling ½T
Salt to taste ⅛t, pepper to taste 1 pinch
90~125mL of drained boiled water
How to make it:
Cut the cherry tomatoes in half and chop the garlic.
The noodles are packaged in salted water for longer than the packaging time.
Boil for 1 minute and drain the noodle water separately.
Sauté oil and garlic in medium-high heat in a fan.
When it smells, stir-fry the tomatoes like you would heat them up.
Add 90mL of noodles and noodle water and mix for 1~2 minutes.
Once the noodles are cooked and the sauce is coated, add the basil.
Please season with salt and pepper.
The warmed tomato is sweet and tangy
The basil scent spreads refreshingly.
Do not rinse the noodles with cold water.
Please transfer and mix it directly into the sauce.
※ 1T is 15mL, 1t is 5mL.
The menu is listed separately based on the rice spoon.
Bibim noodles and pasta are different
Q. Do you rinse all the boiled noodles?
Cold bibimbap noodles are rinsed in cold water.
Without rinsing the pasta
Please transfer and mix it directly into the sauce.
Q. How many minutes should you boil the kalguksu?
The time varies depending on the thickness and moisture.
Cook according to the packaging time
Please check one thick sheet of fabric.
Cook the seafood enough.
Q. Do you eat it right away when the clams open?
Even after opening your mouth, boil for 3~5 more minutes.
Discard clams that do not open even after heating.
Check if the shrimp is cooked transparently inside.
Wash your hands and tools that touched fresh seafood.
Use it separately from cooked food.
It's delicious to eat noodles as soon as you make them.
If you left it, don't keep it in the same temperature for a long time.
Please refrigerate in small containers.
If the sour-tasting noodles tempt you, kimchi bibimbuk noodles,
When I think of hot soup, I think of kalguksu.
If you have decided on the weekend lunch menu
Please start boiling the water for the noodles.
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#fishcake udon #mushroom cream pasta #shrimp stir-fried udon
#Kimchi Bibimbuk Noodle #Beef Rice Noodle #Shrimp and Clam Noodle
#TomatoPasta #OneMealWorkshop