Korean-Style Spicy Noodles
These Korean-style spicy noodles are super simple to make and taste absolutely delicious! They have lots of fresh vegetables, a slightly spicy gochujang stir fry sauce, and chewy udon noodles.
Servings: 2 servings
Calories: 521kcal
Ingredients
Stir Fry
- 2 7-ounce packets pre-cooked udon noodles frozen or vacuumed
- 1 tablespoon avocado oil or vegetable oil
- ½ yellow onion sliced
- 1 - 2 garlic cloves minced
- 1 cup shredded green cabbage
- 1 carrot sliced
- 3 mushrooms sliced
- 1 baby bok choy stems and leaves separated, chopped
- 2 green onions white parts halved lengthwise, cut into 2-inch pieces
- roasted seaweed strips and sesame seeds (optional) for garnish
Gochujang Stir Fry Sauce
- 3 tablespoons gochujang heat level to taste
- 1 tablespoon gochugaru mild
- 3 tablespoons (dark) soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey
- 1 teaspoon sesame oil
- black pepper
Instructions
- Before you start, thaw the frozen udon noodles in a bowl of hot water. Do the same with vacuum-packaged udon noodles and warm water to detangle them. Then drain and set aside.
- Next, prepare the sauce by whisking together all ingredients in a small bowl.
- Now preheat some oil in a large pan over medium-high heat. Sauté the garlic and onion until the onion turns translucent. Then add the cabbage, carrots, mushrooms, and bok choy stems. Sauté until they start to soften.
- Add the green onions, udon noodles, stir fry sauce, and bok choy leaves. Toss until everything is covered in sauce and the udon noodles have softened.
- Garnish with sesame seeds and seaweed strips (optional) and enjoy!
Nutrition
Serving: 1serving | Calories: 521kcal | Carbohydrates: 92g | Protein: 19g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 2722mg | Potassium: 534mg | Fiber: 9g | Sugar: 26g | Vitamin A: 8405IU | Vitamin C: 50mg | Calcium: 128mg | Iron: 2mg