In Korean language, "잔치" means "Party", "국수" means "Noodles"; in ancient Korea, this noodles was one of the dishes for almost all the parties.....
( This recipe is written in Chines & English )
材料：
韩式细面 300g
江鱼子上汤 10 Cup
鸡蛋 2 粒
红萝卜 1/2条
节瓜 1/2 条
蘑菇 50g（可用任何蘑菇）
青葱粒 1Tsp
盐少许
胡椒粉少许
蒜蓉少许
食用油
做法：
1. 先熬大约 10杯水分量的江鱼子上汤，加盐调味，汤必须是热的。待用。
2. 将蛋黄和蛋白分开煎成薄片，在分别切成约 4cm长的细条。
3. 将红萝卜和 节瓜切成丝状。
4. 将蘑菇切成片状 （我今天所采用的蘑菇无需切）。
5. 将红萝卜，节瓜，蘑菇，分别用食用油，盐和蒜蓉炒香，待用。
6. 最后才煮一锅的热水，将面条放入，需用汤匙搅拌，以免面条全粘在一块。煮软后，用冷
水过濾数次，濾乾。这面条会随着时间的过去而“发”，变成没单性，因此，在准备好所有
的材料后，要吃的时候才煮面。在煮面的时候需要多一点的水，因为在煮的过程中，面条
会吸收水份。
7. 将煮好的面条放入碗里，面条上面再放上以炒好红萝卜丝，节瓜丝，蛋黄片，蛋白片，青
葱粒，最后倒入上汤和撒些胡椒粉。
（在享用这面条时，配上泡菜一起吃，那会更好吃 ）
Ingredients:
Korean style noodles 300g
Anchovy broth 10 cup
egg 2 pieces
carrot 1/2 piece
zucchini 1/2 piece
mushroom 50g ( can use any mushroom)
green onion 1Tsp,chopped
salt,to taste
pepper, to taste
garlic, to taste
vegetable oil
Method:
1. Prepare 10 cups of anchovy broth,add salt to taste, this broth must be hot,set aside.
2. Separate the egg yolk and white, make thin sheet of each and cut into thin strips.
3. Carrot, zucchini, peeled and sliced thin.
4. Mushroom, sliced ( Today I use Enoki mushroom,therefore, no need to slice)
5. Fry the carrot,zucchini,mushroom separately with the oil,salt and garlic, set aside.
6. Finally, boil a pot of water,cook the noodles in boiling water.Stir them with a spoon to prevent
them sticking together.Rinse them in cold water for a couple of times, drain them. The noodles will
expand and lose their chewiness as time passes, so the last step of preparing this dish is always cooking
the noodles.The noodles should be chewy. When you cook the noodles, it is better to put much water,
because the noodles will absorb the water.
7. Put the noodles in a bowl, garnish with carrot,zucchini,egg yolk & white,green onion, finally pour in the
anchovy broth,sprinkle the pepper before serve.
( When you eat this noodles with the kimchi, it will be more delicious )
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