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Vegetable Mixed Noodles, Noodles, Korean Recipe, Korean Food Recipe
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VEGETABLE MIXED NOODLES

INGREDIENTS :

454g dried somen noodles, 3 carrots, 3 zucchini, 2 cucumber, 2 cloves of garlic, 3 stalks of spring onion, 1T toasted sesame seeds, some ground black pepper, 1T oil.


SEASONINGS:
(1) 1t salt, 2t oil.
(2) 3 cups of soy sauce, 2T sesame oil, 1.5T grain syrup.

PREPARATION :

1. Peel, rinse and cut off both ends of carrots; Shred.
2. Peel, rinse and cut off both ends of zucchini; Cut into matchsticks.
3. Peel, rinse and cut off both ends of cucumber; Rub each end of cucumber with another cut-off end for 1 minute; Rinse and drain; Shred.
4. Cut off the roots of spring onion; Rinse and drain; Cut diagonally into sections.
5. Peel, rinse and mince garlic.
6. Blanch somen noodles in boiling water with seasoning (1) for a few minutes (according to the package instruction); Lift the noodles up immediately and rinse in cold running water till cool; Drain.
7. Add 1T oil to a non-stick pan; Heat over a high heat; Turn to a low heat; Add the garlic and the carrot; Stir-fry over a low heat till fragrant; Add the zucchini; Stir-fry over a low heat for 3 minutes; Add the spring onion; Toss briefly; Turn off the heat.
8. Add seasoning (2) to a non-stick sauce pan; Stir over a low heat till well mixed; Turn off the heat.
9. Arrange the somen noodles from the step 6 in serving bowls; Arrange the assorted vegetables from the step 7 on the top of the noodles; Put the cucumber on the top; Drizzle with the sauce from the step 8; Sprinkle with some ground black pepper; Garnish with toasted sesame seeds; Serve immediately.