15 minDifficulty EasyNoodles & bunsikMain ingredients π₯©Chinese-style noodlesclamssquidshrimponionnapa cabbagelarge green onioncarrotcheongyang chili pepperdried shiitake mushroomwood ear mushroomgingergarlic chiveseggHondashiTags π·οΈsoup dishChinese-stylenoodle dish
Detailed recipeQuick recipeIngredients needed π1 servings1 serving Chinese-style noodles250g pre-cooked clams50g squid3 shrimp100g onion50g napa cabbage20g large green onion10g carrot1/2 cheongyang chili pepper1 dried shiitake mushrooma little wood ear mushroom1 slice gingera little garlic chives1/2 egg600ml water1 teaspoon Miwon1 teaspoon fine salt1 teaspoon Hondashia little black pepperRecipe π³Julienne the onion, napa cabbage, large green onion, and carrot. Thinly slice the dried shiitake and cheongyang chili pepper lengthwise.Place the clams and squid on the bottom of a pot, top with the prepared vegetables, pour in 600ml of water, and turn on the heat.Once the water comes to a boil, continue boiling for 3 minutes and season with 1 teaspoon Miwon, 1 teaspoon fine salt, and 1 teaspoon Hondashi.Add the shrimp, garlic chives, and cheongyang chili pepper, then pour in the beaten 1/2 egg and turn off the heat.Place the cooked Chinese-style noodles in a bowl, ladle the broth and ingredients generously over them, and finish with a sprinkle of black pepper.Thinly slice the vegetables. Put the seafood, vegetables, and water in a pot and bring to a boil.Once boiling, cook for 3 more minutes and season with salt, Miwon, and Hondashi.Add the shrimp, garlic chives, and beaten egg, then turn off the heat.Place the cooked noodles in a bowl, pour the broth and ingredients over them, and sprinkle with black pepper to finish.Cooking tips π‘Rinse the cooked Chinese-style noodles vigorously in cold water, then warm them in hot water before serving to make them extra chewy.Generously sprinkling black pepper on the finished dish is key to achieving the refreshing and subtly spicy aroma of Chinese-style udon.Recommended for πβThose who want a noodle soup that is not overly stimulating but leaves the stomach feeling clear.βThose who want to make clean, restaurant-quality Chinese-style udon at home.