Korean-Style Vegetarian Stir-Fried Noodles

Looking for a light yet flavorful dish that’s easy to prepare? Korean-style vegetarian stir-fried noodles are a fantastic choice for anyone embracing a plant-based lifestyle or simply seeking a lighter meal option.  This dish blends chewy Korean noodles with fresh vegetables, crispy tofu, and aromatic seasonings to create a harmonious balance of texture and taste.

Unlike rice noodles, Korean noodles have a delightfully firm chew, perfectly complementing ingredients like carrots, greens, mushrooms, and golden-fried tofu.  Soy sauce or vegetarian fish sauce provides rich umami, while fragrant herbs like green onions and cilantro, as well as crunchy roasted peanuts, elevate the dish’s appeal.

Perfect for vegetarian holidays or a light yet satisfying meal, this stir-fried noodle dish not only delights the palate but also supports digestion and body detoxification with its generous dose of fiber from fresh vegetables.  With endless ingredient possibilities and effortless preparation, it’s a recipe that effortlessly finds its place in family meals.  Whether you’re a seasoned cook or a beginner, you can easily adjust the flavors to suit your taste and enjoy a comforting, nutritious plate of stir-fried noodles.

 

Ingredients:

• Noodles: 6 oz. Korean vermicelli (sweet potato starch noodles or dangmyeon)
• Protein: 8 oz firm tofu, cut into 2-inch pieces
• Vegetables: Carrots, spinach, king oyster mushrooms, shiitake mushrooms (pre-soaked until soft)
• Aromatics: 2 minced garlic cloves, 1 tsp minced ginger

Stir-Fry Sauce ingredients:

• 1/2 cup water
• 1 tbsp soy sauce
• 1 tsp oyster sauce (or vegetarian oyster sauce for a vegan option)
• 1 tsp sugar
• 1 tsp Korean chili paste (gochujang)
• 1 tsp cooking wine (optional)
• 1 tsp vinegar
• 1 tsp mushroom seasoning (or vegetable bouillon)

 

Directions:

1.    Preparing the Noodles:

·         Soak the Korean vermicelli in warm water for approximately 30 minutes, until it becomes soft.  Drain and set aside.

2.    Preparing the Tofu:

·         Cut the tofu into 2-inch pieces.  Fry in a little oil over medium heat until golden brown on both sides.  Set aside.

3.    Preparing the Vegetables:

·         Thinly slice the carrots, cut the soaked shiitake mushrooms into strips, and thinly slice the king oyster mushrooms.

4.    Mixing the Stir-Fry Sauce:

·         In a small bowl, combine all the stir-fry sauce ingredients.  Stir well and set aside.

5.    Stir-Frying the Aromatics and Vegetables:

·         Heat a pan over medium-high heat.  Add a bit of oil, then add the minced garlic and ginger.  Stir-fry until fragrant.

·         Add the shiitake and king oyster mushrooms, and stir-fry until softened.

·         Add the carrots and tofu, then pour in the prepared stir-fry sauce.  Cook for a few minutes, allowing the flavors to combine.

6.    Adding the Noodles and Green Vegetables:

·         Add the soaked noodles to the pan and toss to combine. Cook for about 5 minutes, or until the noodles are tender and al dente.

·         Add the spinach (or other green vegetables) and cook for another minute.

7.    Thickening the Sauce (Optional):

·         If the stir-fry has too much liquid, mix the cornstarch with water and add it to the pan to thicken the sauce. Stir until the sauce reaches the desired consistency.

8.    Serving:

·         Transfer to a serving plate, garnish with chopped green onions, and sprinkle with fresh herbs like coriander or basil, if desired.

·         Serve with soy sauce or vegetarian fish sauce, and garnish with chopped fresh chili for an extra kick.

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Enjoy your flavorful, nutrient-packed vegetarian stir-fried Korean noodles – perfect for a quick and satisfying lunch or dinner!