Buckwheat Noodles

20240819 #breakfastdiary 1152, 27°C/partly cloudy, 20min/exercise(M) Sticky weather calls for sticky okra and even stickier mountain yam. If I had to sum it up in a four-character idiom like "fight fire with fire," what would be the right phrase? Summer #buckwheatnoodles with mountain yam and okra Peel the mountain yam, cut into 2-3cm pieces, put it in a plastic bag, and crush it with a rolling pin. Blanch the frozen okra in boiling water. Boil the noodles in salted water, pouring in cold water about three times as you go. Mix water and anchovy noodle broth in a 7:1 ratio to make the broth. Place the noodles in a bowl, pour over the broth, and top with the mountain yam and okra. - How does the feeling come? When a flower blooms for the first time on a flowering tree Does the feeling come like that? When a flower falls for the first time on a flowering tree Does the feeling fall like that? A drop of water on paper takes forever to dry, and where the drop disappeared a stain remains, twisted, a mark that won't erase Lee Seong-bok, "Feeling"

1 mountain yam (whole piece), 1 cup okra, anchovy noodle broth, 1 serving buckwheat noodles

1. Peel the mountain yam, cut into 2-3cm pieces, put it in a plastic bag, and crush with a rolling pin. 2. Blanch the frozen okra briefly in boiling water. 3. Prepare the broth by mixing store-bought anchovy noodle broth and water in a 7:1 ratio. 4. Boil the buckwheat noodles, pouring in cold water about three times as you go. Rinse in cold water. 5. Place the noodles in a bowl, pour over the broth from step 3, and top with the prepared mountain yam and okra.

Inspired by @cookykitchen