#ScallionNoodles

20251123 #breakfastdiary day 1567, 9°C/cloudy I'm back There's a local dish from Catalonia, Spain called calçotada. You grill calçots — something that looks similar to scallions — over charcoal until the skin chars, then peel and eat them. They're a different variety from Korean scallions and unavailable here, so I imagine the flavor while grilling regular scallions in a pan instead. Approx. 300kcal #ScallionNoodles

2 scallions, 2t minced garlic, 1 serving somyeon noodles, (broth) 1t seafood stock powder, 1t tuna extract

1. Cut 2 scallions into long 10cm pieces. Heat olive oil in a pot and sauté the scallions with minced garlic. Set aside about 1/3 for topping. 2. Cook the somyeon noodles, adding splashes of cold water three times as they boil. 3. Pour in 600ml water, add 1t seafood stock powder and 1t tuna extract, and bring to a rolling boil. 4. Put the somyeon from step 2 in a bowl, pour over the broth from step 3, and top with the reserved scallion.