A delicious, easy and spicy Korean noodle stir fry! This Asian-influenced recipe combines Korean chili paste with veggies and ramen noodles and so incredibly easy to make. Perfect for late-night snack.
Korean Ramen NoodlesCourse: MainCuisine: Asian
2 3oz packet ramen noodles, seasoning packet discarded
1 tbsp garlic, finely minced
1 tsp ginger, finely grated
1/2 cup sliced scallions (separate green and white parts)
1/2 cup carrots shredded
1 cups cabbage shredded
1 small green bell pepper sliced
1 small red bell pepper sliced
Cilantro for garnish
- Seasoning Sauce
1 1/2 tbsp gochujang paste, or Sambal chile-garlic paste
1 tsp sriracha
1 tsp hoisin sauce, (you can substitute with soybean paste)
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp water
- Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.
- In a large skillet heat 1-2 tbsp of oil and let the oil heat up. Once the oil is heated, add garlic, ginger and scallion whites and let them cook until slightly soft.
- Add sliced red and green peppers and shredded carrots, and the cabbage continue to stir and cook until the veggies are fragrant and wilted a bit more.
- Turn the stove to medium low heat, and add the sauce and continue to stir. Add in the drained cooked noodles, along with green scallions and cilantro.
- Serve hot!!