Korean Fried Noodles — Crispy Stir-Fry for Weeknights

Hot, crackling noodles with crispy edges soaked in a savory-sweet sauce, offering a delightful Korean flavor experience.

Scale

340 g (12 oz) dried wheat noodles or 400 g (14 oz) fresh chow mein/yakisoba-style noodles
60 ml (4 tbsp) neutral oil (vegetable or grapeseed)
3 cloves garlic, minced
1 tsp (5 g) grated ginger
200 g (2 cups) shredded green cabbage
1 medium carrot, julienned (75 g)
3 scallions, sliced (30 g)
60 ml (1/4 cup) soy sauce
15 g (1 tbsp) gochujang
30 ml (2 tbsp) mirin or dry sherry
10 g (2 tsp) sugar or honey
5 ml (1 tsp) toasted sesame oil (for finishing)
Optional: 300 g (10 oz) firm tofu (pressed) or thin-sliced beef
Optional garnishes: toasted sesame seeds, extra scallions, squeeze of lime

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Prep the noodles and veg: Bring 3 liters of water to a boil and lightly salt it. Cook dried noodles for 5–6 minutes or blanch fresh noodles for 30–60 seconds. Drain, spread on a towel, and let dry for 3–5 minutes.
Make the sauce: Whisk together soy sauce, mirin, gochujang, and sugar in a bowl. Adjust with water if too salty.
Heat the pan and aromatics: Preheat the skillet over high heat. Add oil and swirl, then add garlic and ginger. Sauté for 20–30 seconds until fragrant.
Add noodles and press to crisp: Place noodles in an even layer, pressing down for 2 minutes. Let fry undisturbed for 3–4 minutes until golden. Flip sections and press the other side for another 2–3 minutes.
Stir-fry vegetables and protein: Move noodles aside, add more oil, and cook cabbage and carrot for 2–3 minutes. If using protein, sear it now, then mix together.
Add sauce and finish: Pour sauce over noodles and veggies, tossing for 1–2 minutes until slightly reduced. Remove from heat, drizzle with sesame oil, and garnish. Serve immediately.

For best results, make sure to dry the noodles well to avoid sogginess. You can substitute proteins and adjust spiciness according to taste.