Hangover Knife-Cut Noodle Soup recipe - ingredients, nutrition and when to eat it
This spicy knife-cut noodle soup is made with bean sprouts, kimchi, and clams. The refreshing broth and hearty noodles make it a good choice for breakfast or…
This spicy knife-cut noodle soup is made with bean sprouts, kimchi, and clams. The refreshing broth and hearty noodles make it a good choice for breakfast or lunch and dinner on a day when you want something satisfying.
Noodles · 25 minutes to cook
Nutrition (per 1012.5g serving): 535.1 kcal · protein 27.6g · carbohydrate 81.3g · fat 8.7g · sodium 2742.7mg
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: Once the clams open, don’t boil them for too long or the meat may become tough.
Tips: Adjust the amount of gochujang and salt according to how fermented the kimchi is.
Tips: Add the cooked noodles just before eating so they don’t become too soft in the broth.
Tips: Cook the bean sprouts with the lid off to reduce their raw bean aroma.
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Ingredients (1 serving)
- Water — 500 ml
- Manila clams — 100 g
- Soybean sprouts — 80 g
- Napa cabbage kimchi — 60 g
- Boiled knife-cut noodles — 210 g
- Green onions — 20 g
- Garlic — 2 pc
- Korean red pepper flakes — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Soy sauce — 1 Tbsp
- Salt — 0.3 tsp
- Cooking oil — 1 tsp