Korean Vegetable Stir-Fry with Rice Noodles Recipe
This quick pan dish is a bit like an Asian stir-fry, but with a milder, lightly sesame-flavoured sauce. In Korea, such vegetable and noodle mixes often appear on the table alongside other dishes; at home they can easily play the main role in a vegetarian lunch or dinner. Springy rice noodles and crunchy vegetables make the bowl disappear surprisingly fast.
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
2
Ingredients
- rice noodles flat or vermicelli, as you prefer - 160 g
- carrot cut into thin matchsticks - 60 g
- red bell pepper cut into strips - 70 g
- zucchini cut into thin half-slices - 70 g
- onion thinly sliced - 60 g
- garlic finely chopped - 2 clove
- soy sauce - 25 ml
- gochujang paste for a gentle heat - 8 g
- vegetable oil for frying - 20 ml
- sesame oil - 5 ml
- sesame seeds toasted - 5 g
- chives chopped - 8 g
- water to thin the sauce - 30 ml
Main Ingredient:
rice noodles
Preparation
- Prepare the rice noodles according to the instructions on the package: pour boiling water over them for a few minutes or cook briefly until soft but springy. Drain and rinse with cold water to keep them from sticking together.
- In a small bowl, mix the soy sauce, gochujang paste, water and sesame oil until you get a smooth sauce.
- 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 it softens.
- Add the carrot and bell pepper and fry for another 3–4 minutes, stirring, until the vegetables soften slightly but are still crunchy.
- Add the zucchini and garlic and fry for 2–3 minutes, until the zucchini softens but does not start to fall apart.
- Add the cooked rice noodles to the pan. Pour in the prepared sauce and mix thoroughly with tongs or two spoons so that the noodles and vegetables are evenly coated. Fry for another 1–2 minutes, until everything is hot.
- Remove the pan from the heat, sprinkle the dish with toasted sesame seeds and chives. Serve immediately.
Storage
In fridge:
2 days
Freezing:
No
Makaron ryżowy w lodówce twardnieje, więc przy odgrzewaniu dodaj 1–2 łyżki wody i podgrzej na patelni pod przykryciem, aż znów będzie miękki.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
