Korean · Dinner
Spicy Chewy Wheat Noodles
Wheat noodles tossed in a fiery gochujang and gochugaru sauce, finished with sesame oil, scallion, and toasted sesame seeds over sautéed cabbage, carrot, and onion. Chewy, glossy strands carry sweet-spicy heat balanced with garlic and soy sauce, served warm with a soft-boiled egg for richness and fresh cucumber crunch.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
523Calories
18.2gProtein
16.1gFat
79.4gCarbs
13.1gSugar
6.8gFiber
1728mgSodium
186mgChol
3.7gSat Fat
634mgPotassium
107mgCalcium
4.1mgIron
0.6mcgVitamin B12
24mgVitamin C
vegetarian
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Mince the garlic, julienne the carrot, thinly slice the cabbage and onion, and slice the cucumber and scallion; set aside.
2
Boil
Cook the wheat noodles in salted boiling water over high heat for 4 to 5 minutes until just tender with a slight chew; drain and rinse briefly under cold water.
3
Poach
Lower the egg into simmering water over medium heat and cook 6 to 7 minutes for a soft-boiled set with a jammy yolk; cool and peel.
4
Saute
Heat the vegetable oil in a wok over medium-high heat and sauté the cabbage, carrot, and onion for 2 to 3 minutes until glossy and just softening.
5
Build
Whisk the gochujang, gochugaru, garlic, soy sauce, sesame oil, rice vinegar, and sugar until smooth, then add noodles and vegetables and toss until coated.
6
Plate
Pile the noodles into a bowl, arrange the cucumber slices and halved egg on top, and scatter with scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g dry wheat noodles
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sugar-white
- 1 cup90g cabbage
- 1/2 cup50g carrot
- 4 tbsp40g onion
- 2 tsp2 tsp vegetable-oil
- 22 eggs
- 1/2 cup50g cucumber
- 22 scallion
- 2 tsp2 tsp sesame-seeds
