The Korean Noodle Recipe I can eat Everyday!

By Yeung Man Cooking · 35 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Trim and slice the shiitakes and place them in a large bowl. Thinly slice the red onion and both bell peppers, cut the carrot into thin matchsticks, and cut the smoked tofu into sticks. Add these to the bowl with the avocado oil, salt and pepper, and toss to coat. Spread on a parchment-lined baking tray and bake for 20 to 25 minutes.
2. Bring a pot of water to a boil for the noodles. Rinse and drain the bean sprouts and set aside. Finely chop the garlic. Cut the green onions into small batons, then thinly slice them lengthwise.
3. Boil the potato starch noodles for 8 minutes, stirring occasionally. Add the bean sprouts and cook for another couple of minutes until wilted. Drain well in a colander and set aside.
4. Return the pan to medium heat. Add the sesame oil, garlic and gochugaru, and stir-cook for about 1 minute. Add the green onions, soy sauce, maple syrup and rice vinegar, and stir until the green onions wilt.
5. Transfer the noodles, bean sprouts, roasted vegetables and sauce to the large bowl and mix well. Plate and garnish with white sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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