Korean Mee Hoon Kuay / Korean Dough Noodles

Nothing warms the heart or a cold body more than a pot of pipping hot noodles in soup, and this is a healthy (in my opinion) version of the popular Mee Hoon Kuay. This was being made while we were learning the fine art of kimchi making with Ajin, who's back in Korea right now, but soon will be joining the team of Doctors without borders program in pursuit of her passion.

The thing about Korean cooking is not just about using natural ingredients but that they celebrate the colors of life, which is why many of their food are so cheery and colorful. the combination of carrots, potatoes and zucchini in this manner is for me a strange one at first but definitely one I came to like very much. I bought the Korean stock ingredients at the Korean store at Bencoolen Street and Cineleisure. They were not very cheap but can last for quite a while.

Ingredients (for 2-3 servings)

Peeled and finely grated carrots (about 2 small or 1 medium)

Plain flour, about 300g, or as you see fit for two servings

Half a zucchini, peeled if preferred

2 small or 1 large potato

3-4 pieces Korean anchovies (they are the XXL version of what we normally eat for chinese/malay dishes, innards intact)

3-4 pieces Korean dried shrimps (also large version)

Dried Korean kelp sheets or Japanese Kunbu, about 3-4 squares

Salt and pepper to taste

Steps

1.  In the same manner you would mix the dough for mee hoon kuay, just add in the grated carrots into the flour, add a bit of salt to taste and add cold water gradually till the dough comes together without feeling sticky.
   
   
   
2. Cover the dough and let it rest for about 20 minutes, it will make it easier to stretch the longer you rest it. Set aside while you prepare the stock.
   
   
   
3. Bring a pot of water to boil, about a liter and placed the anchovies, shrimps and kelp in a stock bag (you can get those at Daiso or supermarkets in Singapore) and add it to the boiling water and turn down the heat and let it simmer for about 15-20 minutes. The longer you let it simmer, the better the stock will be, the same as if you were to increase the stock ingredients. It should be a light clear stock.
   
   
   
   
   
   
   
   
4. Peel the zucchini, or like me, I peel it in alternate stripes so some skin are still left. Peel the potatoes completely though, and cut them into large chunks of equal sizes and add it to the stock. Let it simmer till the vegetables are al dente before taking the dough and stretching it with your hands into bite size pieces and dropping it into the stock.
   
   
   
   
   
   
   
5. Cooked it until the dough noodles are done (they should float up and look softer and more 'gooey'). Add some salt and pepper to taste and serve hot!
   
   
   
   Before
   
   After