Description
Crispy stir-fried noodles with caramelized vegetables and a glossy soy glaze, perfect for quick weeknight dinners.
Ingredients
Scale
- 200 g (7 oz) dried wheat egg noodles or fresh chow mein noodles
- 60 ml (4 tbsp) neutral oil, divided
- 300 g (10.5 oz) thinly sliced beef, chicken, or tofu
- 1 medium onion, cut into thin wedges
- 1 carrot, sliced into matchsticks
- 1 bell pepper, cored and sliced
- 150 g (5 oz) napa cabbage or bok choy, chopped
- 3 garlic cloves, minced
- 30 g (2 tbsp) green onions, sliced
- 45 ml (3 tbsp) low-sodium soy sauce
- 15 ml (1 tbsp) mirin or dry sherry
- 15 g (1 tbsp) brown sugar
- 15 ml (1 tbsp) rice vinegar
- 10 ml (2 tsp) gochujang or 1 tsp chili paste (optional)
- 2 g (½ tsp) Diamond Crystal kosher salt
- 10 g (1 tbsp) toasted sesame seeds
- 10 ml (2 tsp) toasted sesame oil
Instructions
- Prepare the ingredients by cutting onion, carrot, bell pepper, and chopping napa cabbage. Slice beef or press tofu.
- Make the sauce by whisking together soy sauce, mirin, brown sugar, rice vinegar, and gochujang.
- Blanch the noodles in boiling water for 3–4 minutes, then rinse and toss with oil.
- Sear the protein in high heat oil for 60–90 seconds until browned, then set aside.
- Caramelize the vegetables in the hot wok for 2–3 minutes, then add garlic.
- Fry the noodles by adding them to the wok and letting them sit undisturbed to crisp, tossing occasionally.
- Combine the protein and sauce with the noodles, tossing for 60–90 seconds until coated.
Notes
For extra crispiness, chill blanched noodles uncovered for 10 minutes before frying. Cook in batches if necessary to avoid overcrowding.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg