Nanmyeon-beop (Egg Noodles Method)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- egg whites
- flour
- pheasant broth
Instructions
- Mix egg whites with flour and knead into a dough.
- Cut into noodles or press through a noodle-press.
- Boil like ordinary noodles; serve in rich boiled-pheasant broth with the usual garnish.