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Korean   -   Hot Noodle Soup (On Myon)   adapted from The Korean Kitchen by Copeland Marks

  • 3 Tablespoons Olive Oil
  • 1 Medium Onion -- sliced
  • 1 Bunch Chives -- chopped
  • 2 Large Scallion -- finely chopped
  • 1 Small Zucchini -- julienned
  • 1/2 Teaspoon Salt
  • 1/4 Pound Sirloin Steak -- julienned
  • 3 Cups Water
  • 1/4 Teaspoon Pepper
  • 1 Bundle Soba Noodles
  • 1 Large Egg -- beaten
Directions Heat oil in skillet and stir-fry the onion, chives, scallions and zucchini for 3 minutes. During the frying sprinkle with salt. Set aside. Stir fry the steak in a soup pot over low heat until the color changes. Add the water and bring to a boil. Remove the dark foam that rises. Now add all the stir-fried vegetables, cover the pan, and simmer for 5 minutes. Add pepper. In another pan, cook the noodles. Rinse noodles under cold water and set aside. Fry egg in a skillet for 1 minute, flip and fry on other side for another minute or two until cooked through. Remove from heat and julienne. Divide noodles into 4 soup bowls, pour soup over noodles and garnish with egg. Serve.
Serves 4
Time to Make 0:00

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