Korean Stir-Fried Vegetables with Wheat Noodles and Egg Recipe
Quick stir-fried vegetables with wheat noodles and egg is an everyday Korean “whatever’s in the fridge goes in the pan” dish. It’s a bit like an Asian-style noodle stir-fry, but seasoned with soy sauce and sesame oil. A convenient one-pan meal, perfect for a busy day.
This dish turns simple fridge staples into a comforting Korean-inspired stir-fry, all in one pan. The combination of soy sauce, sesame oil and a runny fried egg on top gives it a rich, satisfying flavor with minimal effort.
Chef's tips
Don’t overcook the vegetables – keeping them slightly crisp makes the dish lighter and more interesting in texture. If your pan is small, stir-fry the vegetables in batches so they sear instead of steaming. Adjust the amount of chili flakes to your heat tolerance.
How to serve
Serve in deep bowls, topped with extra sesame seeds and, if you like, a drizzle of sesame oil. Pair with kimchi, pickled radish or a light cucumber salad. It also goes well with a simple miso soup or a clear broth on the side.
Ingredients
- wheat noodles - 200 g
- egg - 2 piece
- carrot - 1 piece
- bell pepper - 0.5 piece
- zucchini - 1 piece
- onion - 0.5 piece
- garlic - 2 clove
- soy sauce - 30 ml
- vegetable oil - 20 ml
- sesame oil - 10 ml
- chili flakes - 0.5 teaspoon
- sesame seeds toasted - 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 are slightly al dente. Drain, briefly rinse with cold water and set aside to drain.
- Peel the carrot and cut into thin matchsticks. Remove the seeds and core from the bell pepper and slice into thin strips. Wash the zucchini, trim the ends and cut into half-moons or batons.
- Peel the onion and slice into thin wedges. Finely chop the garlic or press it through a garlic press.
- 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 and becomes slightly translucent.
- Add the carrot and fry for another 2–3 minutes, stirring, until it softens slightly but is still crisp.
- Add the bell pepper and zucchini and fry for 3–4 minutes, stirring frequently, until the vegetables soften but keep their shape and a bit of bite.
- Add the garlic and chili flakes and fry for another 30–40 seconds, until the garlic becomes fragrant but does not brown.
- Pour in the soy sauce and sesame oil and toss quickly so the sauce coats the vegetables evenly.
- Add the cooked noodles to the pan. Stir everything together over medium heat for 2–3 minutes, until the noodles are heated through and absorb some of the sauce.
- In a separate small frying pan, heat a little oil and fry the eggs sunny-side up – crack the eggs into the hot pan and fry for 3–4 minutes, until the whites are fully set and the yolks remain runny or soft, depending on your preference.
- Transfer the noodles with vegetables to bowls, top each portion with a fried egg and sprinkle with toasted sesame seeds. Serve immediately while the egg is still hot.
Storage
Makaron z warzywami przechowuj w lodówce w szczelnym pojemniku. Jajka sadzone przygotuj świeże przy każdym podgrzewaniu; przy odgrzewaniu na patelni dodaj odrobinę wody i przykryj, aby makaron się nie wysuszył.
