Stir-Fried Korean Udon Noodles
This is a simple, quick and very tasty stir fry meal that you can prepare in minutes. The sauce has an amazing flavour that will keep your taste buds wanting more!
Ingredients
- 2 servings of udon noodles
- Vegetable oil
- 6 mini portobello mushrooms or fresh shiitake mushrooms – cut into thick slices
- 1/2 zucchini or yellow squash – cut into thin diagonal slices
- 1 medium red bell pepper – cut into thin slices
- 2 scallions – chopped for garnish
- Toasted sesame seeds for garnish
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 cloves of garlic – finely chopped
- 1 inch piece of fresh ginger – minced
- 2 tsp honey
- 2 tsp gochujang Korean chili paste - you can opt out or sub with red miso paste
- 1 heaping tbsp of Season with Spice’s Spicy Korean Chili Seasoning
Instructions
- Bring a pot of water to a boil. Add the udon noodles and parboil for about 3-4 minutes, depending on the type of udon you use. Do not overcook as you will be cooking the noodles with the vegetables later. Drain well when it is done.
- While the noodles are cooking, combine all ingredients for the sauce in a small bowl and mix well.
- Heat a wok over high heat. When the wok is hot, swirl in some oil to coat the bottom of the wok. Add mushrooms and cook until the moisture starts to evaporate.
- Add in the rest of the vegetables, except scallions. Stir and cook over high heat until all the vegetables just begin to turn crisp tender. Add the drained udon noodles to the wok, along with the sauce.
- Mix all the ingredients together and continue to stir-fry for another 1-2 minutes. Dish out on serving plates. Garnish with chopped scallions & toasted sesame seeds.
Notes
-If you use different vegetables from the recipe, cook the vegetables at different stages based on its density. Vegetables such as baby bok choy, spinach, and kale should be added at a later stage as they cook much faster.
Tried this recipe?Let us know how it was!