Korean Stir-fried Udon Noodles

Stir-Fried Korean Udon Noodles by SeasonWithSpice.com

Since many of you have been stocking up your kitchen this summer with our Spicy Korean Chili Seasoning, I wanted to share a couple more recipes using the blend – one deliciously fried chicken recipe and one easy, veggie noodle recipe.

The first recipe – Spicy Korean Fried Chicken – was a recent creation by Stephanie Le of i am a food blog, the winner of Saveur’s 2014 Blog of the Year.  Check out the pictures on her site and you’ll be craving fried chicken for dinner tonight!  Stephanie used our Spicy Korean Chili Seasoning for the fried chicken and in the Spicy Ranch Dressing for dipping.

Spicy Korean Fried Chicken by iamafoodblog
Image courtesy of Stephanie Le

 If it's fried chicken for dinner, then try a healthy, veggie dish for lunch, like this Stir-Fried Korean Udon Noodles.

Cook up this Stir-Fried Korean Udon Noodles with your choice of summer veggies such as napa cabbage, baby bok choy, spinach, mizuna, carrots, yellow onion, broccoli, sugar snap peas, shiitake mushrooms, and whatever else you picked up at the farmer’s market.

I decided on Portobello mushrooms, summer squashes, bell peppers, and scallions.

vegetables for stir fried korean udon noodles

Stir-fry the veggies and udon noodles in a savory sauce, with just a hint of sweetness from honey, and some kick from our Spicy Korean Chili Seasoning.

It’s an easy, quick lunch on the weekend, or for dinner during the work week.  But if you have more time, put this one aside for the following day, and seriously try Stephanie’s Spicy Korean Fried Chicken with Spicy Ranch Dressing.  Some things are just too tempting not to try right now.  Enjoy!

Stir fried Korean Udon Noodles by SeasonWithSpice.com

P.S. Check out more of Stephanie's recipes in her new cookbook - easy gourmet - available for pre-order now at Amazon:


Stir-Fried Korean Udon Noodles 
By Season with Spice

2 servings of udon noodles
Vegetable oil
6 mini portobello mushrooms, or fresh shiitake mushrooms – cut into thick slices
1/2 zucchini or yellow squash – cut into thin diagonal slices
1 medium red bell pepper – cut into thin slices 2 scallions – chopped, for garnish
Toasted sesame seeds, for garnish

2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 cloves of garlic – finely chopped
1 inch piece of fresh ginger – minced
2 tsp honey
2 tsp gochujang (Korean chili paste) - you can opt out or sub with red miso paste
1 heaping tbsp of Season with Spice’s Spicy Korean Chili Seasoning

1. Bring a pot of water to a boil. Add the udon noodles and parboil for about 3-4 minutes, depending on the type of udon you use. Do not overcook as you will be cooking the noodles with the vegetables later. Drain well when it is done.
2. While the noodles are cooking, combine all ingredients for the sauce in a small bowl and mix well.
3. Heat a wok over high heat. When the wok is hot, swirl in some oil to coat the bottom of the wok. Add mushrooms and cook until the moisture starts to evaporate. Add in the rest of the vegetables, except scallions. Stir and cook over high heat until all the vegetables just begin to turn crisp tender. Add the drained udon noodles to the wok, along with the sauce. Mix all the ingredients together and continue to stir-fry for another 1-2 minutes. Dish out on serving plates. Garnish with chopped scallions & toasted sesame seeds.

-If you use different vegetables from the recipe, cook the vegetables at different stages based on its density. Vegetables such as baby bok choy, spinach, and kale should be added at a later stage as they cook much faster.