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.
This dish combines the comfort of familiar wheat noodles with the fragrance of Korean-inspired stir-fried vegetables, soy sauce, and sesame oil. It is quick to prepare, colorful on the plate, and mild enough for the whole family, while still offering a hint of Asian flavor.
Chef's tips
Do not overcook the vegetables – their light crunch is what makes the dish taste fresh and lively. Prepare all the vegetables before you start frying, as the cooking itself goes quickly. If you like a more intense sesame flavor, lightly toast the sesame seeds in a dry pan before sprinkling them over the finished dish.
How to serve
Serve the noodles straight from the pan, topped with extra sesame seeds and chives. A side of lightly pickled cucumbers or kimchi will add acidity and depth. For a more substantial meal, serve with a simple miso soup or a clear vegetable broth.
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
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
No storage information available for this dish.
This recipe is inspired by simple Korean home cooking, where noodles and vegetables often come together in one pan for a quick, satisfying meal. It is a great way to use up leftover vegetables from the fridge and adapt the dish to what you have on hand.
