Korean Stir-Fried Vegetables with Rice Noodles Recipe
A quick skillet dish: colorful vegetables, soft rice noodles, and a soy-sesame sauce with a hint of garlic. In Korea, similar noodle stir-fries often appear as a “whatever’s in the fridge” meal – perfect for the end of the week when you want to use up leftover vegetables. The flavor is reminiscent of Chinese vegetable noodles, but lighter and more sesame-forward.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- rice noodles - 200 g
- bell pepper - 1 piece
- zucchini - 1 piece
- carrot - 1 piece
- onion - 0.5 pieces
- garlic - 2 cloves
- soy sauce - 4 tablespoons
- sesame oil - 1.5 tablespoons
- vegetable oil - 2 tablespoons
- sesame seeds - 1 tablespoon
- black pepper - 0.25 teaspoons
Main Ingredient:
rice noodles
Preparation
- Cook or soak the rice noodles according to the package instructions until soft but springy. Drain and rinse with cold water to prevent sticking. Set aside to drain.
- Remove the seeds from the bell pepper and cut it into thin strips. Wash the zucchini and slice into half-moons. Peel the carrot and cut into thin matchsticks. Slice the onion into thin wedges and finely chop the garlic.
- Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the onion and fry for 2–3 minutes, until softened and slightly translucent.
- Add the carrot and fry for 3 minutes, stirring. Then add the bell pepper and zucchini and fry for another 4–5 minutes, until the vegetables are tender but still slightly crisp.
- Add the garlic and fry for about 30 seconds, until fragrant. Pour in the soy sauce and sesame oil, add the pepper, and mix well.
- Add the cooked rice noodles to the pan. Toss gently with tongs or two spoons for 2–3 minutes, until the noodles are heated through and well coated in the sauce.
- Sprinkle the dish with sesame seeds and serve immediately, preferably in deep bowls.
Storage
In fridge:
2 days
Freezing:
No
Makaron po schłodzeniu lekko twardnieje. Podgrzewaj danie na patelni z 2–3 łyżkami wody, mieszając, aż makaron znów będzie miękki i sos się rozrzedzi.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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