Spicy and Refreshing Clam and Potato Hand-Pulled Noodles (Serves 60)
[Nutritious! Spicy and Refreshing Clam and Potato Hand-Pulled Noodles]
Hello everyone! Today, we’re sharing the recipe for ‘Clam and Potato Hand-Pulled Noodles,’ a popular school lunch menu item known for its chewy noodles and refreshing broth. The combination of seasonal clams and comforting potatoes makes it perfect for a hangover cure or a hearty meal. We’ll reveal the secrets to its simple yet deep flavor!
Main Ingredients (Serves 60)- 2kg Fresh Clams
- 2kg Zucchini
- 2kg New Potatoes
- 1 Carrot
- 10 Korean Green Chilies (Cheongyang peppers)
- 1kg Store-bought or homemade hand-pulled noodle dough
Seasonings and Other Ingredients- 200g Coarse Sea Salt
- 200ml Korean Soup Soy Sauce (Guk-ganjang)
- 50g Dashida (or MSG for umami)
- 100g Black Pepper
- 200g Coarse Sea Salt
- 200ml Korean Soup Soy Sauce (Guk-ganjang)
- 50g Dashida (or MSG for umami)
- 100g Black Pepper
Cooking Instructions
Step 1
First, thoroughly wash all the vegetables. Peel the potatoes and zucchini (or scrub them clean), then slice them into 0.5cm thick half-moons. Slice the carrot about 0.3cm thick and cut it into decorative shapes. Finely chop the Korean green chilies after removing the seeds to add a spicy aroma.
Step 2
To achieve a cleaner broth, soak the clams in lightly salted water to purge them of sand. Once cleaned, place the clams in plenty of water or a anchovy-kelp broth and bring to a boil over high heat. As the clams open, they will release their refreshing seafood essence into the broth.
Step 3
Once the clams start to open, add the prepared potatoes and carrots first and continue to boil. When the vegetables begin to soften, add the zucchini. Then, season with coarse sea salt to taste, and add Korean soup soy sauce, Dashida, and black pepper for enhanced umami and flavor. Reduce the heat to medium and simmer until the vegetables are tender.
Step 4
When the broth comes to a rolling boil, add the hand-pulled noodle dough by tearing small pieces or carefully loosening the store-bought dough to prevent clumping. Cook for about 2-3 minutes after the noodles float to the surface, ensuring they become chewy.
Step 5
Finally, add the chopped Korean green chilies and boil for another moment to enhance the spicy kick. Your delicious, steaming hot Clam and Potato Hand-Pulled Noodles are ready! Enjoy your meal.
