Description
Crispy weeknight stir-fry featuring hot, crackly noodles with browned edges and a sweet-spicy glaze.
Ingredients
Scale
- 400 g (14 oz) fresh egg noodles or cooked dried lo mein
- 15 g (1 tbsp) potato starch or cornstarch
- 60 ml (1/4 cup) neutral oil (vegetable or canola)
- 150 g (1 medium) onion, thinly sliced
- 10 g (2 cloves) garlic, minced
- 70 g (1 small) carrot, julienned
- 100 g (1 cup) cabbage, thinly sliced
- 30 g (2 stalks) green onions, sliced on a bias
- 30 ml (2 tbsp) soy sauce
- 15 g (1 tbsp) gochujang
- 15 ml (1 tbsp) rice vinegar
- 10 g (2 tsp) brown sugar or honey
- 5 ml (1 tsp) toasted sesame oil
- Optional protein: 300 g (10–11 oz) beef, chicken, or firm tofu (pressed)
- Salt and black pepper to taste
Instructions
- Cook the noodles according to package directions until just al dente, drain, rinse, and toss with potato starch. Let rest for 5 minutes.
- Whisk together soy sauce, gochujang, rice vinegar, and brown sugar in a small bowl. Set aside.
- Thinly slice onion, julienne carrot, slice cabbage, and mince garlic. Keep vegetables similar thickness.
- Heat oil in a skillet over medium-high heat, add half the noodles, and press down. Cook until golden and blistered, then flip and cook the other side. Repeat with remaining noodles.
- Sauté onion and carrot in the skillet, then add garlic and cabbage until tender-crisp. Return noodles, add sauce, and toss to combine.
- Serve immediately on plates, garnished as desired.
Notes
Best served hot for crispy texture. Do not overcrowd the pan while cooking the noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 10g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg