Craving a flavorful and satisfying noodle dish that's both quick and surprisingly healthy? Look no further than Spicy Kalguksu Stir-fried Noodles! This recipe transforms leftover vegetables into a vibrant and exciting meal, perfect for a weeknight dinner or a satisfying lunch. Forget bland leftovers – this recipe breathes new life into your fridge's bounty, creating a dish bursting with spicy Korean flavors and satisfying textures. The combination of chewy noodles, tender vegetables, and a fiery, savory sauce is simply irresistible. It's a delicious way to minimize food waste and maximize flavor.
This unique twist on the classic Kalguksu utilizes stir-frying techniques for a quicker cooking time and a slightly crispier noodle texture. We'll guide you through each step of creating this addictive dish, from preparing the flavorful sauce to achieving the perfect noodle consistency. Ready to transform your leftover vegetables into a culinary masterpiece? Let's dive into the step-by-step process!
Tools Needed
- pot
- wok
Ingredients
- Kalguksu noodles (fresh or dried): 2 servings
- Zucchini: 1 air bag (or half)
- Onion: half, sliced into strips
- Carrots: 30g, chopped
- Green onions: half a handful, thinly sliced
- Garlic: 1 spoon, minced
- Chili oil: 2 spoons
- Soy sauce: 4 spoons
- Red pepper powder: 1 spoon
- Gochujang (Korean chili paste): 1 spoon
- Sugar: half a spoon
- Pepper: a pinch
- Sesame oil: 1 spoon
- Sesame seeds: 1 spoon
- Seaweed flakes: generous amount
- Water: 2 liters
Step-by-Step Instructions
Step 1. Prepare Noodles and Vegetables
- Prepare 2 servings of kalguksu noodles. You can use dried kalguksu, udon, or somen noodles.
- Boil 2 liters of water in a pot for the noodles.
- Slice zucchini (1 air bag or half), onion (half), carrots (30g), and green onions (half a handful).
- Add the kalguksu noodles to the boiling water and cook for about 5 minutes, or until 80% cooked. Drain and reserve about 880ml of the noodle cooking water.
Step 2. Make the Spicy Sauce and Stir-fry Vegetables
- In a wok, heat 2 spoons of chili oil. Add 1 spoon of minced garlic, 4 spoons of soy sauce, 1 spoon of red pepper powder, 1 spoon of gochujang, half a spoon of sugar, and a pinch of pepper.
- Stir-fry the seasoning until it boils, then add zucchini, onion, and carrots. Stir-fry for about 1 minute until fragrant.
- Stir-fry until the vegetables are tender but still slightly crisp. Turn off the heat.
Step 3. Combine Noodles and Sauce
- Add the cooked noodles to the wok with the stir-fried vegetables. Add the reserved noodle water.
- Stir-fry for about 1 minute until noodles and seasoning are well combined. Add 1 spoon of sesame oil and 1 spoon of sesame seeds. Mix and turn off the heat.
Step 4. Serve and Garnish
- Transfer to a bowl, garnish with sliced green onions and seaweed flakes.
Read more: Glass Noodle Stir-fry with Shrimp & Veggies: Easy Korean Recipe
Tips
- Use any leftover vegetables you have at home.
- Adding more zucchini to the spicy seasoning can enhance the flavor.
Nutrition
- N/A
FAQs
1. Can I use different vegetables besides the ones listed in the recipe?
Absolutely! Feel free to substitute with any vegetables you have on hand. Broccoli, carrots, zucchini, bell peppers – they all work great!
2. What type of noodles are best for this recipe?
Dried wheat noodles, like those used for regular stir-fries, work best. Avoid using very delicate noodles that might break easily during stir-frying.
This Spicy Kalguksu Stir-fried Noodles recipe proves that delicious and healthy meals can be quick and easy to make. By cleverly utilizing leftover vegetables, you not only reduce food waste but also create a vibrant and flavorful dish the whole family will love. So, gather your ingredients and get cooking – your taste buds will thank you!