Korean-Style Takeout Noodles
Savory-sweet Korean-inspired noodles with vegetables and tofu.
Korean-Style Sauce:
1/4 cup
low sodium soy sauce
2 tbsp
maple syrup
1/4 tsp
molasses
2 tbsp
water
4
cloves garlic, peeled and smashed
1/4 tsp
ground black pepper
1 1/2 tsp
mirin
1 tsp
freshly grated ginger or ginger paste
1
scallion, sliced
Noodles:
1/2 package
chuka soba chow mein noodles (3 oz, dry)
Water, for boiling
Veggies & Tofu:
1
carrot, sliced into thin rounds (~2 mm)
1/2 cup
yellow or white onion, sliced in wedges
2–3 cups
broccoli florets
1 1/2 cups
green cabbage, in thick shreds
1/2
zucchini, cut in thick half-moons
1 dash
white pepper
1/2 block
firm tofu, cubed
Optional Mixins/Toppings:
Gochugaru (Korean red pepper flakes)
Gochujang (Korean red pepper paste)
Sesame seeds, lightly toasted
- Stir all sauce ingredients in a small saucepan over medium heat, uncovered.
- Bring just below a simmer, then turn off heat and set aside.
- Boil noodles until al dente. Drain and set aside.
- In a large skillet over medium heat, add broccoli, onions, and carrots.
- Optionally add the garlic and scallions from the sauce solids.
- Water-saute about 5 minutes, adding water as needed.
- Add cabbage and optional zucchini and cook until tender-crisp.
- Add tofu and noodles to the skillet.
- Pour in about half the sauce, toss, taste, and add more sauce as desired.
- Adjust seasoning with salt or MSG to taste.
- Serve with optional toppings to preference.
• Prep: 20 mins • Cook: 20 mins • Total: 40 mins
Makes 4 people
Kitchen & Pantry Picks
Soy sauceMaple syrupMolassesBlack pepperWhite pepperGochugaruGochujangLarge skilletSaucepanPot for boiling noodles
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Notes from Craig
Inspired by classic Korean restaurant noodle dishes, adapted to be oil-free. The sauce is intentionally thin, savory, and lightly sweet. Gochujang and a pinch of gochugaru are my preferred topping for distinctive Korean flavors.
Keeps 2–3 days refrigerated.