Easy Korean Noodles
These quick and flavorful Korean noodles are tossed in a savory-spicy sauce with fresh vegetables and finished with sesame seeds. A comforting meal that's ready in about 30 minutes.
Equipment
- Large pot
- Colander
- Large Skillet
Ingredients
Noodles
- 200 g Korean noodles sweet potato or wheat noodles
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp gochujang Korean chili paste
- 2 cloves garlic minced
- 3 green onions chopped
- 1 medium carrot julienned
- 1 bell pepper sliced
- 1 tbsp sesame seeds for garnish
- 200 g protein of choice optional (tofu, chicken, beef, or shrimp)
Instructions
- Cook the Korean noodles according to the package directions, about 5–7 minutes. Drain and rinse under cold water.
- Heat sesame oil in a large skillet over medium heat. Sauté the garlic, carrots, and bell pepper for 3–4 minutes until slightly tender.
- If using a protein, cook it until fully done before adding the noodles.
- Add the cooked noodles, soy sauce, and gochujang to the skillet. Toss until evenly coated and heated through, about 2–3 minutes.
- Serve immediately, garnished with chopped green onions and sesame seeds. Add an extra drizzle of sesame oil if desired.
Notes
Customize with broccoli, mushrooms, bok choy, or other vegetables. Use tamari for a gluten-free option or coconut aminos for a soy-free variation. Leftovers can be refrigerated in an airtight container for up to 3 days or frozen before adding fresh toppings.