Korean · Dinner
Spicy Sausage Stir-Fried Noodles
Gochujang-glazed pork sausage stir-fried with chewy noodles, cabbage, and scallions in a garlic-ginger sauce sharpened with soy sauce and rice vinegar. Cooked fast over high heat in a wok, finished with sesame oil and toasted sesame seeds for a smoky, savory-sweet Korean-inspired plate with real chile heat.
$5
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
646Calories
27.8gProtein
29.1gFat
64.5gCarbs
9.8gSugar
6.5gFiber
1759mgSodium
60mgChol
9.2gSat Fat
510mgPotassium
85mgCalcium
3.8mgIron
0.5mcgVitamin B12
32mgVitamin C
high-fiber
gluten-free-adaptable
low-cholesterol
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Remove sausage casings, slice sausage into rounds, thinly slice cabbage and scallion, julienne carrot, mince garlic and ginger, and slice chili. Set everything within reach.
2
Boil
Cook wheat noodles in boiling water over high heat for 5–6 minutes until tender but chewy, then drain and rinse briefly with cold water.
3
Sear
Heat vegetable oil in a wok over high heat until it shimmers, then add sausage slices and sear for 2–3 minutes until edges turn deep golden brown.
4
Saute
Push sausage to one side, add garlic and ginger to the cleared space, and sauté for 30 seconds until fragrant and light golden.
5
Stir-fry
Add cabbage and carrot to the wok and stir-fry over high heat for 2 minutes until cabbage wilts and turns translucent at edges.
6
Build
Stir in gochujang, soy sauce, and rice vinegar, add drained noodles, and toss over high heat for 1–2 minutes until evenly coated and heated through.
7
Finish
Remove wok from heat, drizzle sesame oil over noodles, and scatter scallion and chili slices on top, tossing once to combine.
8
Plate
Transfer noodles to a bowl and top with sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz420g pork sausage
- 5.2 oz150g wheat noodles
- 2 cup180g cabbage
- 1/2 cup60g carrot
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 3 tbsp3 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp sesame seeds
- 22 fresh red chili (optional)
