Description
A bold and spicy Korean-inspired vegan noodle dish featuring chewy ramyeon noodles stir-fried with fresh vegetables and coated in a rich, flavorful gochujang-based sauce for a satisfying and quick plant-based meal.
Ingredients
Noodles
- 1 pack ramyeon noodles (without seasoning packet)
Sauce and Seasoning
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp chili flakes (optional)
Vegetables and Garnish
- 1 tbsp oil
- 2 cloves garlic, minced
- 1/2 onion, sliced
- 1 cup cabbage, shredded
- 1/2 cup carrots, julienned
- Green onions for garnish
Instructions
- Cook Noodles: Cook the ramyeon noodles in boiling water until just tender, usually about 3-4 minutes. Drain and set aside to prevent overcooking.
- Sauté Aromatics: Heat 1 tablespoon of oil in a pan over medium heat. Add the minced garlic and sliced onion, sautéing until fragrant and translucent, about 2-3 minutes.
- Cook Vegetables: Add the shredded cabbage and julienned carrots to the pan. Stir-fry gently until the vegetables soften slightly but still retain some crunch, approximately 3-4 minutes.
- Make Sauce: Stir in the gochujang, soy sauce, sugar, and sesame oil into the vegetables. Mix well to evenly distribute the sauce.
- Combine Noodles and Sauce: Add the drained noodles back into the pan. Toss everything together thoroughly so that the noodles are evenly coated with the sauce and vegetables.
- Final Cook: Continue to cook for 1–2 minutes, allowing the flavors to meld and the noodles to heat through.
- Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve hot immediately.
Notes
- Adjust the spice level by reducing the amount of gochujang or chili flakes according to your preference.
- For added protein and texture, consider adding tofu cubes or sliced mushrooms during the vegetable cooking step.
- Sprinkle toasted sesame seeds on top for extra flavor and a nice crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
