Korean Wheat Noodles with Vegetables and Sesame Recipe
A quick dish with thick wheat noodles, stir-fried vegetables and an aromatic sauce based on soy sauce, garlic and sesame oil. The flavor is reminiscent of a mix between udon stir-fry and Korean japchae, but it’s simpler and without sweet potato noodles. In Korea, similar noodle dishes are eaten as a quick after-work dinner, often straight from one pan.
This dish combines the comforting chewiness of thick wheat noodles with the bright flavors of Korean-style stir-fried vegetables and a simple, aromatic sauce. It delivers the feel of japchae and udon stir-fry without requiring specialty sweet potato noodles or complicated steps, making it perfect for a fast, satisfying weeknight meal.
Chef's tips
Use a pan or wok that heats evenly and don’t overcrowd it, so the vegetables stir-fry instead of steaming. Prepare and chop all ingredients before you start cooking – the dish comes together quickly. Taste the sauce and adjust the soy sauce or sugar slightly to match your preference and the saltiness of your soy sauce brand.
How to serve
Serve as a standalone main dish or pair with simple Korean-inspired sides like kimchi, quick pickled cucumbers or a light napa cabbage salad. For a more filling meal, add a soft-boiled or fried egg on top and sprinkle with extra toasted sesame seeds and sliced spring onions.
Ingredients
- wheat noodles - 300 g
- carrot - 1 piece
- bell pepper - 1 piece
- onion - 1 piece
- button mushrooms - 150 g
- garlic - 3 clove
- soy sauce - 3 tablespoon
- vegetable oil - 2 tablespoon
- sesame oil - 1.5 tablespoon
- sugar - 1 teaspoon
- chili flakes - 0.5 teaspoon
- sesame seeds - 1 tablespoon
- chives - 10 g
Preparation
- Cook the noodles in a large amount of salted water according to the package instructions, but reduce the cooking time by 1 minute so they stay slightly springy. Drain and set aside, reserving half a cup of the cooking water.
- Peel the carrot and cut into thin matchsticks. Remove the seeds from the bell pepper and slice into strips. Peel the onion and slice into thin wedges. Clean the mushrooms and slice them. Finely chop the garlic.
- In a small bowl, mix the soy sauce, sesame oil, sugar and chili flakes until the sugar dissolves.
- Heat the vegetable oil in a large pan or wok over fairly high heat. Add the onion and fry for 2–3 minutes, stirring, until it softens and becomes slightly translucent.
- Add the carrot, bell pepper and mushrooms. Stir-fry for 5–6 minutes over fairly high heat, stirring often, until the vegetables soften but are still slightly crunchy.
- Add the garlic and fry for another 30–40 seconds, until it becomes very fragrant, making sure it doesn’t burn.
- Add the cooked noodles to the vegetables and pour in the prepared sauce. Stir vigorously for 2–3 minutes over medium heat so the noodles are well coated in the sauce. If the dish seems too dry, add a few tablespoons of the noodle cooking water.
- Finally, sprinkle the dish with sesame seeds and chopped chives, gently toss and serve immediately while hot.
Storage
Makaron przechowuj w lodówce w szczelnym pojemniku. Przy podgrzewaniu na patelni dodaj 1–2 łyżki wody, aby sos znów stał się lekko wilgotny i makaron się nie przypalał.
