2piecestoasted seaweed(2” x 3”), cut into thin strips
Combine water, kelp, and anchovies in a pot. Allow it to soak for 10 minutes.
In the meantime, heat 1 teaspoon vegetable oil in a fry pan. Pour beaten egg into the fry pan and allow egg to cook and set. Flip the omelet and allow it to cook for 1 to 2 more minutes. Remove, roll into a log, and cut into thin strips. Set aside.
Add remaining 1 teaspoon vegetable oil into the fry pan. Saute zucchini on one side of the pan and carrots on the other side for about 2 minutes. Season with salt and pepper to taste. Remove and set aside.
After 10 minutes, turn on stove for the pot with water, kelp, and anchovies. Bring water to a boil. When water comes to a boil, tilt the lid slightly (to prevent boil over), reduce heat, and simmer for 10 minutes. Turn off stove. Remove kelp and anchovies with a strainer. Discard solids.
Season broth with salt to taste.
In another pot, boil Rothy glass noodles for about 10 minutes. Remove with a strainer and transfer to a bowl.
Pour some broth over the noodles. Top with egg omelet strips, sauteed zucchini, carrot, green onion, red chili, toasted seaweed strips, and toasted sesame seeds. Drizzle sesame oil over the top.
Spicy Fried Noodles
Boil Rothy Glass Noodle Red in a pot for 8 minutes. Remove with a strainer and transfer to a bowl.
Combine red pepper powder with 2 tablespoons water in a small bowl. Mix with a spoon to form a sauce.
Heat vegetable and sesame oil in a non-stick fry pan. Saute minced garlic for 20 seconds.
Add sliced pork and stir fry for 2 minutes.
Push pork to one side of the pan. Add kimchi and prepare red pepper sauce. Stir to get everything well mixed, about 2 minutes.
Add boiled noodles. Stir to coat noodles with sauce.
Pour in ¼ cup (60ml) water. Continue to stir and cook for another 2 to 3 minutes until most of the water have been absorbed.
Sprinkle half of the sliced green onions over the top and transfer to a serving dish.
Drizzle remaining 1 teaspoon sesame oil over fried noodles. Sprinkle sesame seeds, toasted seaweed strips, and remaining sliced green onions over the top. Serve immediately.