Cooked - Korean-style Spicy Garlic Noodle Stir-fry With Veggies

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Home Pricing Community My Recipes

Korean-style Spicy Garlic Noodle Stir-fry With Veggies

1.0

12 oz wheat noodles, udon, ramen, or lo mein

2 tbsp gochujang (Korean chili paste)

1½ tbsp soy sauce or tamari

1 tbsp gochugaru (Korean chili flakes), optional

1 tbsp brown sugar or honey

1 tbsp rice vinegar

1 tbsp sesame oil

2–3 tbsp water or vegetable broth

2 tbsp neutral oil (canola or avocado)

6 cloves garlic, minced

1 tsp fresh ginger, grated

1 small onion, sliced

1 cup mushrooms, sliced (shiitake or cremini)

1 cup bell peppers, sliced

1 cup shredded cabbage or bok choy

1 medium carrot, julienned

3 green onions, sliced

1 cup tofu cubes, shrimp, or sliced beef (optional)

1 egg (optional, for egg-ribbon style)

Sesame seeds for garnish (optional)

Boil noodles according to package directions.
Drain and toss lightly with oil to prevent sticking. Set aside.
In a small bowl, whisk together gochujang, soy sauce, gochugaru, brown sugar, rice vinegar, sesame oil, and water.
Heat oil in a large wok or skillet over medium-high heat.
Add garlic and ginger; stir 20–30 seconds until fragrant.
Add onion and mushrooms; cook 2–3 minutes until softened.
Add bell peppers, cabbage, and carrots; stir-fry 2 minutes.
If using protein, add now and cook until done.
Add cooked noodles to the pan.
Pour in sauce and toss well to coat.
Stir-fry 2–3 minutes until glossy and slightly caramelized.
Toss in green onions and serve.

Course🍽️Main Course

Diets🥕Vegetarian...

CategoryNoodle Stir-fry

Cuisine🇰🇷Korean

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 28 weeks ago

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