Anchovy and Garlic Chive Noodles recipe - ingredients, nutrition and when to eat it
Somyeon is served in a clear anchovy broth with a generous amount of garlic chives.
Somyeon is served in a clear anchovy broth with a generous amount of garlic chives. Light, refreshing, and fragrant, it’s especially nice for lunch in spring or fall and makes an easy dinner as well.
Noodles · 25 minutes to cook
Nutrition (per 661.7g serving): 378.3 kcal · protein 16.9g · carbohydrate 66.7g · fat 4.2g · sodium 2169.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Removing the anchovy heads and innards lightly makes the broth taste cleaner.
Tips: Garlic chives lose their aroma when cooked too long, so add them at the end and let the residual heat cook them through.
Tips: Rinse the somyeon thoroughly after boiling so the broth stays clear.
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Ingredients (1 serving)
- Dried somyeon (thin wheat noodles) — 80 g
- Dried anchovies — 10 g
- Kelp — 1 sheet
- Garlic chives — 1 handful
- Green onion — 10 g
- Garlic — 1 pc
- Soy sauce — 0.5 Tbsp
- Salt — 0.2 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 2.5 cup