Description
A bold and spicy Korean-inspired vegan noodle dish featuring tender ramyeon noodles stir-fried with fresh vegetables and a rich, flavorful gochujang-based sauce, perfect for a quick and satisfying 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
- 2 cloves garlic, minced
- 1/2 onion, sliced
- 1 cup cabbage, shredded
- 1/2 cup carrots, julienned
Other
- 1 tbsp oil (vegetable or neutral oil)
- Green onions for garnish
Instructions
- Cook Noodles: Boil water and cook the ramyeon noodles until just tender but still firm (about 3-4 minutes). Drain the noodles and set aside.
- Sauté Aromatics: Heat oil in a pan over medium heat, then add minced garlic and sliced onion. Sauté until fragrant and onions are translucent, about 2-3 minutes.
- Stir-Fry Vegetables: Add shredded cabbage and julienned carrots to the pan. Stir-fry until the vegetables slightly soften but retain some crunch, about 3-4 minutes.
- Add Sauce: Stir in gochujang, soy sauce, sugar, sesame oil, and chili flakes (if using). Mix well to combine all the flavors.
- Toss Noodles: Add the cooked noodles to the pan and toss thoroughly to coat the noodles evenly with the spicy sauce and vegetables. Cook for another 1-2 minutes, allowing flavors to meld together.
- Garnish and Serve: Remove from heat, garnish with sliced green onions, and serve immediately while hot for the best flavor and texture.
Notes
- Adjust the spice level by reducing the amount of gochujang or chili flakes to suit your taste.
- For extra protein and texture, add tofu or mushrooms during the vegetable stir-fry step.
- Sprinkle toasted sesame seeds on top for additional garnish and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean
