Korean-Style Stir-Fried Vegetables with Wheat Noodles and Sesame Recipe
This is a colorful one-pan dish: wheat noodles mixed with sautéed vegetables, garlic, soy sauce, and sesame oil. It tastes like a cross between Italian pasta with vegetables and an Asian stir-fry, but in a milder, homestyle version. In Korea, similar noodle dishes often appear in lunchboxes and as quick weeknight dinners.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- wheat noodles - 250 g
- carrot - 1 piece
- bell pepper - 1 piece
- zucchini - 1 piece
- button mushrooms - 150 g
- onion - 1 piece
- garlic - 2 piece
- vegetable oil - 2 tablespoons
- soy sauce - 3 tablespoons
- sesame oil - 1 tablespoon
- sesame seeds - 1.5 tablespoons
- chives - 2 tablespoons
- black pepper - 0.25 teaspoons
Main Ingredient:
wheat pasta
Preparation
- Cook the noodles in plenty of salted water according to the package instructions until al dente, meaning tender but still slightly firm to the bite. Drain and set aside, reserving half a cup of the cooking water.
- Peel the carrot and cut it into thin matchsticks. Remove the seeds from the bell pepper and slice it into thin strips. Wash the zucchini and cut it into half-moons.
- Clean the mushrooms and slice them thinly. Peel the onion and slice it into thin wedges. Finely chop the garlic.
- Heat the vegetable oil in a large frying pan or wok over medium-high heat for about 1 minute. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the carrot and mushrooms and fry for another 3–4 minutes, until the mushrooms release their juices and start to brown lightly and the carrot begins to soften.
- Add the bell pepper, zucchini, and chopped garlic and fry for 3–4 minutes, stirring, until the vegetables are tender but still slightly crisp.
- Reduce the heat, add the cooked noodles, soy sauce, and sesame oil. Toss well with tongs or two forks so the noodles are well coated in the sauce. If the dish seems dry, add a few tablespoons of the reserved noodle cooking water.
- Season with freshly ground black pepper, sprinkle with sesame seeds and chopped chives. Serve immediately while the noodles are hot and the vegetables are still firm.
Storage
In fridge:
2 days
Freezing:
No
Makaron przechowuj w szczelnym pojemniku; przy podgrzewaniu na patelni dolej odrobinę wody, aby sos znów stał się lekko płynny.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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