This is the main content.
Korean-Style Noodles
Recipes
Korean-Style Noodles
6 servings
25 minutes total

Ingredients

  • 2 cloves garlic
  • 2 teaspoons fresh ginger
  • 1 sweet onion
  • 5 green onions, divided
  • 2 red bell peppers
  • 4 oz shredded carrots
  • 1 (3.75-oz) package bean thread noodles (or thin vermicelli rice noodles)
  • 4 tablespoons toasted sesame oil, divided
  • 1 (6-oz) package sliced baby portabella mushrooms
  • ⅓ cup soy sauce
  • 3 tablespoons light brown sugar
  • 2 cups spinach
  • ½ teaspoon pepper
  • 1 tablespoon toasted sesame seeds (for garnish)

Prep

    Steps

      1. Bring water to boil for pasta. Mince garlic and ginger; slice sweet onion thinly, and chop 4 green onions into 2-inch pieces. Chop bell peppers into strips and shred carrot (if needed). Thinly chop remaining 1 green onion and reserve.
      2. Add noodles to boiling water and cook 8 minutes, stirring occasionally. Drain noodles and transfer to large bowl. Cut noodles into smaller pieces with kitchen shears (or scissors). Drizzle with 1 tablespoon oil and toss to coat.
      3. Heat remaining 3 tablespoons oil in large sauté pan over high for 1–2 minutes. Add garlic and ginger; sauté until softened.
      4. Add sweet onions, 2-inch green onions, bell peppers, mushrooms, and carrots. Sauté 4–5 minutes, stirring occasionally, until vegetables are tender. Stir in soy sauce, sugar, and pepper; continue cooking 3–4 more minutes, stirring occasionally. Remove from heat and add vegetables to noodles.
      5. Top noodles with spinach and toss to combine well. Serve warm, garnished with sesame seeds and reserved green onion.

    Amount per ⅙ recipe serving: Calories 240, Total Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 860mg, Total Carb 34g, Fiber 3g, Sugars 12g, Protein 5g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 20%