Spicy Fish Cake Noodles: A Quick Meal from Your Fridge
A hearty and spicy noodle dish made with ingredients already in your refrigerator. Perfect for those days you don’t feel like cooking a full meal.
My husband and mother-in-law wanted noodles when I mentioned I didn’t want to cook rice. Even though I was reluctant to make noodles at that moment, it turned out to be an excellent choice after we finished eating. This recipe is a delightful way to use up those bits and pieces in your fridge and create a comforting, flavorful meal.
Main Ingredients- Noodles (Somen) for 4 servings
- 1 Onion
- 1 Potato
- 1/2 Zucchini
- 15 Dried anchovies (for broth)
- 2 Eggs
- 150g Gochujang sauce (store-bought or homemade)
- 2 sheets of Fish cake
Broth & Seasoning- 1 sheet Dried kelp (optional)
- 45ml Soy sauce (or seasoned soy sauce)
- 30ml Rice wine (Cheongju)
- A little cooking oil
- A little salt
- 1 sheet Dried kelp (optional)
- 45ml Soy sauce (or seasoned soy sauce)
- 30ml Rice wine (Cheongju)
- A little cooking oil
- A little salt
Cooking Instructions
Step 1
To create a deep and refreshing broth, prepare the dried anchovies by removing their heads and innards. In a pot with 10 cups (approx. 2L) of water, add the anchovies and 2 tablespoons of rice wine. Bring to a boil and simmer for about 10-15 minutes until the liquid reduces to about 8 cups (approx. 1.6L). If you like, you can add a sheet of dried kelp during this process, but be sure to remove it as soon as the water starts to boil to prevent a bitter taste. Strain the broth through a fine-mesh sieve.
Step 2
Add 3 tablespoons of soy sauce (or seasoned soy sauce) to the prepared anchovy broth and bring it to a rolling boil. This will infuse the broth with a rich, savory depth.
Step 3
Peel the potato and julienne it into thin strips. Rinse the potato strips under cold water to remove excess starch; this prevents them from clumping together when sautéed. Lightly grease a pan with cooking oil and sauté the potato strips until they become translucent. Be careful not to overcook them at this stage.
Step 4
Julienne the onion and zucchini similarly to the potatoes. In a lightly oiled pan, sauté the julienned onion and zucchini, adding a pinch of salt as you cook, just until they soften slightly. Sautéing the vegetables brings out their individual flavors and aromas.
Step 5
Slice the fish cakes into thin strips, about 0.5 cm wide. In a heated pan, add the sliced fish cakes and about one ladleful of the prepared broth. Stir-fry them together. This step makes the fish cakes more tender and flavorful.
Step 6
Crack the 2 eggs into a bowl and whisk them thoroughly with a fork or chopsticks until well combined, creating a beaten egg mixture.
Step 7
Add the sautéed potatoes, onions, zucchini, and fish cakes to the simmering broth. Once the broth returns to a gentle boil, slowly drizzle the beaten egg mixture in a thin stream around the edges of the pot. The egg will cook into delicate ribbons, adding a creamy texture to the soup. Avoid stirring vigorously after adding the egg to keep the ribbons intact.
Step 8
Cook the noodles according to package directions until al dente, usually about 30 seconds to 1 minute less than the recommended time. Rinse them under cold water and drain well to prevent them from becoming mushy. Arrange the cooked noodles in serving bowls. Top generously with the sautéed vegetables and fish cakes.
Step 9
Finally, for a spicy kick tailored to your husband and mother-in-law’s preferences, serve the gochujang sauce on the side or dollop it on top of the noodles. If you prefer a milder flavor, you can skip the gochujang sauce and enjoy the clear, savory broth.
Step 10
Your refreshing and spicy Fish Cake Noodles are ready! Enjoy this simple yet satisfying and delicious meal, especially on days when cooking feels like a chore.