Description
Quick and crispy Korean fried noodles coated in a savory-spicy soy glaze with bright vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 300 g (10.5 oz) fresh wheat noodles or 220 g (7.8 oz) dried alkaline noodles
- 60 ml (1/4 cup) neutral oil (vegetable or peanut)
- 200 g (7 oz) thinly sliced pork shoulder or 250 g (9 oz) firm tofu, cubed
- 150 g (1 cup) shredded cabbage
- 1 medium carrot, 80 g (3 oz), julienned
- 1 bell pepper, 120 g (4.2 oz), sliced
- 3 scallions, 30 g (1 oz), sliced
- 3 cloves garlic, 9 g, minced
- 1 tsp (5 g) grated ginger
- 60 ml (1/4 cup) soy sauce
- 30 ml (2 tbsp) rice vinegar
- 45 g (3 tbsp) brown sugar
- 15 ml (1 tbsp) gochujang or chili paste (optional)
- 15 ml (1 tbsp) sesame oil
- 15 g (1 tbsp) toasted sesame seeds
- Diamond Crystal kosher salt to taste (or halve if using Morton’s)
Instructions
- Parboil dried noodles if using, in boiling water for 4–5 minutes; drain and rinse.
- Fry the noodles in hot oil for 3–4 minutes undisturbed, then flip and fry for another 2–3 minutes.
- Cook protein in the pan, sautéing for 3–4 minutes until browned; add garlic and ginger and sauté for another 30–45 seconds.
- Stir-fry vegetables, adding them to the pan and sautéing for 2–3 minutes until tender-crisp; add scallions and cook 30 seconds.
- Make the sauce by whisking all sauce ingredients together, pour over the pan, and cook until thickened; toss in the noodles to coat.
- Finish with sesame seeds and lime or rice vinegar; serve immediately.
Notes
For best texture, do not overcrowd the pan while frying the noodles. Re-crisp leftovers in the oven at 190°C (375°F).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 45 mg