Cut the zucchini in half and scrape the seeds. Slice the halves into 1/8 inch wide pieces and begin to pickle them in salt by putting them in a container.
Slice kimchi into 1/4 inch wide pieces. If desired, add sesame oil and sugar and mix well.
Slice the heads off the shiitake mushrooms.
Boil water with OTTOGI ANCHOVY SOY SAUCE.
Boil OTTOGI WHEAT NOODLE for 3 minutes and 30 seconds. Drain the water and rinse the noodles with cold water.
Stir fry the prepared zucchini and mushroom heads and season with salt and sesame oil.
Put the noodles into a bowl and garnish with the kimchi, zucchini, and shiitake mushroom heads.
Pour the anchovy soy sauce soup and enjoy.
Ingredients
Directions
Cut the zucchini in half and scrape the seeds. Slice the halves into 1/8 inch wide pieces and begin to pickle them in salt by putting them in a container.
Slice kimchi into 1/4 inch wide pieces. If desired, add sesame oil and sugar and mix well.
Slice the heads off the shiitake mushrooms.
Boil water with OTTOGI ANCHOVY SOY SAUCE.
Boil OTTOGI WHEAT NOODLE for 3 minutes and 30 seconds. Drain the water and rinse the noodles with cold water.
Stir fry the prepared zucchini and mushroom heads and season with salt and sesame oil.
Put the noodles into a bowl and garnish with the kimchi, zucchini, and shiitake mushroom heads.
Pour the anchovy soy sauce soup and enjoy.