Description
A high-protein Korean-style noodle dish that skips sugar and pork for a quick, flavorful meal perfect for busy nights. Tossed in savory soy sauces, garlic, and topped with fresh bean sprouts.
Ingredients
450g noodles (Korean instant noodles or udon)
3 tbsp soy sauce (coconut or tamari for gluten-free)
2.5 tbsp dark soy sauce
2 tbsp sesame oil (unrefined)
6 garlic cloves
1.5 cups bean sprouts (Japanese mukimame preferred)
Red chili (fresh or flakes)
Vegetable stock (optional for extra sauce)
1/4 teaspoon flaxseed or chia gel (optional for vegan protein)
Instructions
Parboil noodles for 2 minutes only; drain and rinse under cold water.
Heat a wok over high heat and add sesame oil.
Add thinly sliced garlic—cook for 30 seconds, then stir in red chili for 90 seconds.
Pour in soy sauce mixture and vegetable stock; return noodles to the wok and toss for 1-2 minutes.
Add bean sprouts and cook for 30 seconds until slightly wilted.
Serve hot and garnish if desired.
Notes
Use a wooden spatula to avoid scratching non-stick pans.
Reserve parboiling water to rehydrate noodles if needed.
For extra heat, crush chili flakes under your palm before adding.
Add flaxseed or chia gel to boost protein for a vegan option.
- Prep Time: 5
- Cook Time: 10
- Category: Main dish
- Method: Stir-frying
- Cuisine: Korean