Korean · Dinner
Spicy Squid Noodle Stir-Fry
Squid rings stir-fried over high heat with gochujang, garlic, and ginger, tossed through chewy wheat noodles with cabbage, carrot, and scallion. Finished with sesame oil and toasted sesame seeds, this stir-fry balances gochujang heat against sweetness from mirin, served hot straight from the wok.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
512Calories
34.2gProtein
16.8gFat
58.1gCarbs
13.2gSugar
4.8gFiber
1680mgSodium
425mgChol
2.9gSat Fat
780mgPotassium
95mgCalcium
3.4mgIron
1.6mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat squid rings dry with paper towel. Mince the garlic and grate the fresh ginger. Thinly slice the cabbage and julienne the carrot. Whisk gochujang, gochugaru, soy sauce, mirin, and sugar together in a bowl to make the sauce.
2
Heat vegetable oil in a wok over high heat until shimmering, about 1 minute. Add garlic and ginger, stir constantly for 20 seconds until fragrant. Add squid rings and stir-fry for 90 seconds until they curl and turn opaque.
3
Add cabbage and carrot to the wok, tossing over high heat for 1–2 minutes until cabbage wilts slightly but retains bite. Pour in the gochujang sauce and cooked noodles, tossing for 1–2 minutes until coated and glossy.
4
Plate
Remove from heat and drizzle sesame oil over the noodles, tossing to combine. Transfer to a bowl and scatter scallion and sesame seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g squid, cleaned and cut into rings
- 5.2 oz150g wheat noodles, cooked
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sugar
- 1 cup90g cabbage
- 11 carrot
- 22 scallion
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sesame seeds
