매운한국 고추장 볶음면 야채와

Ingredients

• 12 ounces fresh udon noodles , or dried wheat noodles
• 3 tablespoons gochujang , Korean chili paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 tablespoons vegetable oil
• 1 medium red bell pepper , thinly sliced
• 1 medium carrot , julienned
• 2 cups napa cabbage , chopped
• 4 green onions green onions , cut into 2-inch pieces
• 3 cloves garlic , minced
• 1 tablespoon sesame seeds , for garnish

Nutrition Facts

Instructions

1. 1

   Cook noodles according to package directions. Drain, rinse with cold water to stop cooking, and set aside.

   💡 Pro Tip: Toss noodles with a tiny bit of sesame oil to prevent sticking.
2. 2

   In a small bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, and honey until smooth. This is your sauce.

3. 3

   Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add carrots and bell pepper, stir-fry for 2 minutes until slightly softened but still crisp.

4. 4

   Add cabbage and garlic, stir-fry for another 2 minutes until cabbage begins to wilt.

5. 5

   Add cooked noodles and green onions to the wok. Pour the gochujang sauce over everything.

6. 6

   Using tongs, toss everything together vigorously for 2-3 minutes until noodles are evenly coated and heated through. The noodles should be glossy and vibrant red.

   💡 Pro Tip: High heat and constant tossing is key - this creates that characteristic wok flavor.
7. 7

   Taste and adjust seasoning - add more gochujang for heat, honey for sweetness, or soy sauce for saltiness. Serve immediately, garnished with sesame seeds.