Korean-Style Spicy Garlic Noodle Stir-Fry with Veggies 🍜🌶️

Serves

3–4

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Ingredients

Noodles
• 12 oz wheat noodles, udon, ramen, or lo mein
• (Rice noodles also work)

Sauce
• 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

Stir-Fry
• 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

Optional Add-Ins
• 1 cup tofu cubes, shrimp, or sliced beef
• 1 egg (for egg-ribbon style)
• Sesame seeds for garnish

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Instructions

1. Cook Noodles
1. Boil noodles according to package directions.
2. Drain and toss lightly with oil to prevent sticking.
3. Set aside.

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2. Make the Sauce
In a small bowl, whisk together gochujang, soy sauce, gochugaru, brown sugar, rice vinegar, sesame oil, and water.

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3. Stir-Fry
1. Heat oil in a large wok or skillet over medium-high heat.
2. Add garlic and ginger; stir 20–30 seconds until fragrant.
3. Add onion and mushrooms; cook 2–3 minutes until softened.
4. Add bell peppers, cabbage, and carrots; stir-fry 2 minutes.
5. If using protein, add now and cook until done.

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4. Combine
1. Add cooked noodles to the pan.
2. Pour in sauce and toss well to coat.
3. Stir-fry 2–3 minutes until glossy and slightly caramelized.
4. Toss in green onions.