The Korean Noodle Recipe I can eat Everyday!

sweet potato noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in calories and carbs, while rice noodles are more affordable.

beef

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, and tofu is a budget-friendly protein alternative.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are widely available and less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is often cheaper.

Preheat the oven to 400°F.

Slice 120 g of fresh shiitake mushrooms, removing the stems.

Slice half of a red onion.

Slice half of a red bell pepper and half of a yellow bell pepper.

Chop one carrot into thin matchsticks.

Slice 200 g of smoked tofu into sheets and then into sticks.

Drizzle 2 tablespoons of avocado oil over the veggies and season with salt and pepper to taste.

Toss the veggies to coat and spread them out onto a baking tray lined with parchment paper.

Roast the veggies in the oven at 400°F for about 20-25 minutes.

Bring a pot of water to boil for the noodles.

Rinse and drain 200 g of bean sprouts and set aside.

Chop 3 pieces of garlic finely.

Chop 3 sticks of green onions into small batons and thinly slice them.

Boil 200 g of potato starch noodles according to package instructions for about 8 minutes, stirring occasionally to prevent sticking.

After 8 minutes, add the bean sprouts to the pot and cook for a couple of minutes until wilted.

Strain the noodles and bean sprouts and set aside.

In a sauté pan over medium heat, add 2 tablespoons of toasted sesame oil and 3 pieces of chopped garlic, cooking for about a minute.

Add 1 tablespoon of gochugaru and stir.

Add the chopped green onions, 1/4 cup of soy sauce, 3 tablespoons of maple syrup, and 1 tablespoon of rice vinegar to the pan and stir to combine.

Transfer the noodles and bean sprouts to a mixing bowl.

Add the roasted veggies to the mixing bowl.

Pour the sauce over the noodles and veggies and mix together.

Generously sprinkle with white sesame seeds and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens