Korean Party Noodles with Chonggak (Bachelor) Kimchi (FULL VERSION)

wheat noodles

🥗Healthier: buckwheat noodles

💰Cheaper: instant noodles

Buckwheat noodles are gluten-free and healthier, while instant noodles are more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat option, while canola oil is budget-friendly.

fish cake

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein option, while canned tuna is a cost-effective substitute.

Boil water in a large pot and add wheat noodles; cook until tender, about 5-7 minutes.

Drain noodles and rinse under cold water to stop cooking; set aside.

Heat vegetable oil in a pan over medium heat; add sliced carrots and zucchini, and stir-fry until tender, about 3-4 minutes.

Add minced garlic and stir-fry for an additional minute until fragrant.

In a bowl, whisk eggs and scramble in the pan until fully cooked; remove and set aside.

In the same pan, add cooked noodles and drizzle with soy sauce and sesame oil; toss to combine over medium heat for 2-3 minutes.

Add the stir-fried vegetables, scrambled eggs, and sliced fish cake to the noodles; mix well.

Garnish with sliced cucumber, green onion, and sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens