Stir-Fried Noodles
Ingredients
- 400 gChinese wheat noodles (dry)
- 1 pcYellow onion (thinly sliced)
- 1 pcCarrot (in thin matchsticks)
- 2 pcGarlic (minced)
- 3 tbspKorean soy sauce
- 1 tbspWhite sugar
- 1 tbspgochugaru
- 1 tbspSesame oil
- 2 tbspSunflower oil
- 2 pcScallion or chives (chopped)
- 1 tspsesame seeds
Method
Supple noodles coated in a dark, glossy sauce that clings to the palate. The aroma of toasted sesame oil mingles with the heat of gochugaru for a balanced result.
- 1
Plunge the noodles into boiling water. Remove them as soon as they are supple but still firm at the core. Drain and rinse with cold water to stop the cooking and remove surface starch.
- 2
In a bowl, mix the soy sauce, sugar, gochugaru, and sesame oil. Stir until the sugar is dissolved. The mixture should be homogeneous and dark.
- 3
Heat the sunflower oil in a wide pan. Sauté the onion and carrot. The vegetables should color slightly while remaining crunchy. Add the garlic at the end so it doesn't burn.
- 4
Add the noodles and the sauce to the pan. Stir-fry over high heat. The sauce should reduce and coat each noodle with a glossy film. Finish with the scallions and sesame seeds.
Frequently asked questions
How do you get this dish right?
- Don't overcook the noodles in water; they will finish soaking up the sauce in the pan.
- Rinsing with cold water is crucial to prevent the noodles from sticking together.
- If you want more heat, increase the gochugaru, but keep the balance with the sugar.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the noodles.
