Korean-Style Takeout Noodles — Chez Dugas (Print)

Notes

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.

Ingredients

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

Instructions

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.

Makes 4 people