Description
Crispy weeknight stir-fry with hot, crackling noodles and a glossy, savory sauce.
Ingredients
Scale
- 300 g fresh Chinese egg noodles or 180 g dried ramen/egg noodles
- 45 ml vegetable or canola oil
- 5 ml toasted sesame oil
- 1 medium onion, thinly sliced
- 1 large carrot, julienned
- 150 g shredded cabbage
- 50 g scallions, sliced on the bias
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 120 g kimchi, chopped (optional)
- 60 ml soy sauce
- 15 g gochujang (1 tbsp, adjust to taste)
- 15 ml rice vinegar
- 15 g brown sugar or maple syrup
- 1 tbsp water
- 1 tsp cornstarch
Instructions
- Cook the noodles: Bring a pot of salted water to a boil. Cook dried noodles for 3–4 minutes or fresh noodles for 30–60 seconds; drain and toss with oil.
- Make the sauce: Whisk soy sauce, gochujang, rice vinegar, brown sugar, water, and cornstarch until smooth.
- Sear the noodles: Heat oil in a skillet. Spread noodles in a thin layer, cook until golden brown, then flip.
- Stir-fry aromatics and vegetables: Add oil, onion, carrot, and cabbage to the pan, sauté until soft, then add garlic and ginger.
- Combine sauce, vegetables, and noodles: Add sauce to the pan, let it thicken, then toss in a bowl of noodles and mix.
Notes
Crisping the noodles in a single thin layer ensures even browning. Ensure the pan is hot enough before adding noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 10g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg