Tadpole Noodles recipe - ingredients, nutrition and when to eat it
Tadpole noodles are a regional dish from Gangwon Province, made by pressing corn dough into short, plump noodles and serving them with anchovy broth and…
Tadpole noodles are a regional dish from Gangwon Province, made by pressing corn dough into short, plump noodles and serving them with anchovy broth and kimchi. The rustic corn flavor pairs beautifully with the refreshing broth, making this a lovely simple lunch or filling dinner.
Noodles · 35 minutes to cook
Nutrition (per 612g serving): 323.4 kcal · protein 13.5g · carbohydrate 64.9g · fat 2.4g · sodium 767.3mg
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: If the dough is too stiff, add water one tablespoon at a time; if it’s too runny, add a little corn flour.
Tips: The broth needs to be boiling vigorously when shaping the noodles so the dough doesn’t stick together and holds its shape.
Tips: Add the kimchi just before serving to preserve its crisp texture and tangy flavor.
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Ingredients (1 serving)
- Corn flour — 70 g
- Dried anchovies — 10 g
- Dried kelp — 5 g
- Water — 470 ml
- Napa cabbage kimchi — 40 g
- Green onions — 10 g
- Soy sauce — 1 tsp
- Sesame seeds — 1 tsp