Korean Stir-Fried Vegetables with Wheat Noodles and Tofu Recipe
A colorful pan full of vegetables, wheat noodles, and fried tofu in a soy-sesame sauce is the Korean answer to “quick veggie noodles.” In Korea, dishes like this are often made from whatever is in the fridge – the key is that they’re colorful and aromatic. The flavor is a bit like a mix of stir-fry with noodles and a lighter version of japchae, just with a different type of noodle.
This dish combines the comfort of noodle stir-fry with the lightness and color typical of Korean home cooking. It’s flexible, fridge-friendly, and gets its character from the balance of soy, sesame, and gochujang rather than heavy sauces.
Chef's tips
Cut the vegetables into similar-sized pieces so they cook evenly and stay pleasantly crisp. Don’t overcrowd the pan – if your pan is small, stir-fry the vegetables in two batches so they sear instead of steaming.
How to serve
Serve in deep bowls with extra toasted sesame seeds and a drizzle of sesame oil on top. You can add kimchi on the side for more Korean flavor and a refreshing, tangy contrast.
Ingredients
- wheat noodles e.g. spaghetti, udon or other medium-thick noodles - 200 g
- tofu firm, cut into cubes - 250 g
- carrot cut into thin matchsticks - 1 piece
- red bell pepper cut into strips - 0.5 piece
- zucchini cut into half-moons - 0.5 piece
- napa cabbage cut into strips - 100 g
- spring onion cut into slices - 3 piece
- garlic finely chopped - 3 cloves
- soy sauce - 4 tablespoons
- gochujang paste for a milder version use 2 teaspoons - 1 tablespoon
- sesame oil - 1.5 tablespoons
- vegetable oil for frying - 2 tablespoons
- sesame seeds toasted - 1 tablespoon
- salt to taste, carefully, as soy sauce is salty
- black pepper to taste
Preparation
- Cook the noodles in salted water according to the package instructions, but reduce the cooking time by 1 minute so they are slightly al dente. Drain, briefly rinse with cold water, and set aside.
- Pat the tofu dry with paper towels and cut into cubes. Lightly salt.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the tofu and fry for 6–7 minutes, turning gently, until the cubes are golden on all sides. Transfer the tofu to a plate.
- In the same pan, add the second tablespoon of oil. Add the garlic and fry for 30–40 seconds, until fragrant but not browned.
- Add the carrot, bell pepper, and zucchini. Stir-fry over fairly high heat for 4–5 minutes, stirring often, until the vegetables soften slightly but remain crisp.
- Add the napa cabbage and half of the spring onion, and fry for another 2 minutes.
- In a small bowl, mix the soy sauce, gochujang paste, and sesame oil until you get a smooth sauce.
- Add the cooked noodles and fried tofu to the pan with the vegetables. Pour in the prepared sauce and quickly toss everything so the noodles and toppings are evenly coated. Stir-fry for another 1–2 minutes, until everything is hot.
- Taste and season with more salt or pepper if needed.
- Transfer to plates, sprinkle with the remaining spring onion and toasted sesame seeds. Serve immediately.
Storage
No storage information available for this dish.
I like to treat this recipe as a way to use up leftover vegetables – broccoli stems, snap peas, or even a handful of spinach at the end all work beautifully. The key is to keep the vegetables slightly crunchy and not to overcook the noodles.
