Banquet Noodles with Fish Cake recipe - ingredients, nutrition and when to eat it
These warm noodles are made with anchovy broth, fish cakes, and thin wheat noodles, then topped with crushed seaweed.
These warm noodles are made with anchovy broth, fish cakes, and thin wheat noodles, then topped with crushed seaweed. They’re perfect for a chilly winter evening when you’re a little hungry or need a simple yet satisfying meal.
Noodles · 20 minutes to cook
Nutrition (per 765g serving): 538.1 kcal · protein 25.3g · carbohydrate 92.5g · fat 7g · sodium 2773mg
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: Cook the thin wheat noodles separately instead of directly in the broth so the broth stays clear.
Tips: Blanching the fish cakes once removes some of the surface oil and keeps the broth clean and light.
Tips: Add the crushed seaweed just before eating to preserve its savory aroma and crisp texture.
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Ingredients (1 serving)
- Water — 500 ml
- Dried anchovies — 10 g
- Kelp — 5 g
- Korean radish — 60 g
- Korean fish cake — 80 g
- Dried thin wheat noodles — 80 g
- Green onion — 15 g
- Garlic — 5 g
- Soy sauce — 8 ml
- Salt — 1 g
- Roasted seaweed — 1 g