Another great use of the Anchovy Broth. This is perfect for a rainy day. It’s spicy and has the fresh taste of the ocean with the clams added. And this also comes together very quickly.
This brand is a pumpkin flavored knife cut noodles. Down the middle it literally says “Knife cut noodles” hence the name of the dish. I honestly couldn’t taste the pumpkin but it’s a pretty color.
The middle container is a special soy sauce for soups. It is a Korean soy sauce that is used to flavor soups, it literally translates to “Soup Soy Sauce.” You can substitute regular soy sauce in this recipe.
On the left is a finely ground dried pepper powder. You can see on the bag itself the word “FINE”. The right, which is also called powder, but are actually flakes. The regular pepper “powder” is more commonly used. I like to combine the two for soup bases. You don’t have to, but it does give it another level of pepper flavor.
Notes:
This can be made spicy or mild. For mild soup base refer to Skinny Noodles in Anchovy Broth. Just add the clams as the soup is coming to a boil and let it cook a few minutes longer after they’ve opened up.
You can either cook the noodles separately in another pot for a cleaner, thin soup or cook directly in the soup during the last few minutes for a thick soup. I like thin soup for this.
Re: serving size of noodles. Fresh Korean Knife Cut noodles are usually separated into rolls and each roll is supposed to be 1 serving. But I’ve found it’s a little too much. So for 2 servings, 1.5 rolls work for me.
You can also use many different types of noodles for this. You can add shrimp, mussels, squid, etc. I don’t recommend fish though because they won’t be easy to eat with the noodles.
Makes 2 servings. Takes about 15 minutes with the broth ready made.
- 1.5 rolls of noodles
- 1/2 zucchini, julienned
- 1/4 t. garlic, minced
- 4 c. Anchovy Broth
- 10 – 12 fresh manila clams, cleaned
- 1 t. neutral oil
- salt and pepper to taste
- 2 T. garlic, very finely minced
- 1 T. Korean red pepper
- 1 t. finely ground Korean red pepper (optional)
- 1 T. soup soy sauce or regular soy sauce
- 1 t. roasted sesame oil
Spicy Soup Base:
For the noodles:
See notes and follow the directions on the package on preparing. This package had instructions I’ve never seen before so it’s best to follow the manufacturer’s instructions.
Make sauce:
Combine all sauce ingredients in a bowl and mix well. Set aside.
Make the soup base:
Combine the oil, zucchini, 1/4 t, garlic in a medium pot and place over medium heat. Cook until just softened and garlic is light browned, stirring constantly. Season with salt. Move cooked zucchini to another bowl.
Pour the broth into the now empty pot (there’s no need to wash the pot). Place over high heat and let it come to a boil. Place the clams into the pot as well. Drop them in gently one by one so as not to crack the shells. Add the spicy sauce to desired spice level (I added all of it). Once the clams have opened, season to taste with salt and pepper. Add the green onions and the cooked zucchini. Let it boil for another 2 minutes.
To assemble:
Divide the noodles into 2 bowls. Pour the soup and it’s contents over the noodles in equal amounts. Serve.
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