Cold Soy Milk Noodles with Seafood Meatballs and Yangjangpi (Haesanmul Wanja Ball Yangjangpi Kongguksu)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Blend the squid, shrimp, carrot, and onion in a blender, knead with the egg white, shape into balls, and fry in cooking oil preheated to 160°C for about 4 minutes.
2. Briefly stir-fry the red bell pepper and green bell pepper in olive oil.
3. Blanch the yangjangpi noodles in boiling water for 5 minutes, and in the same pot blanch the dried wood ear mushrooms.
4. Toss the yangjangpi noodles with sesame oil so they do not stick together, coil them, and set on a plate.
5. Top the noodles with the imitation crab, blanched wood ear mushrooms, and egg garnish, then add the fried meatballs, dill, and the stir-fried bell peppers.
6. Pour in the soy milk broth and serve with the stir-fry sauce to finish.