Korean Stir Fry NoodlesThis simple noodle and vegetable dish available in most road side stalls. It is an easy way to reuse your leftover vegetables (and even leftover chicken or meat) into a tasty meal. I like to use rice noodles in this recipe, but you can also use buckwheat noodles. This fast and healthy main course meal is an ideal dish for lazy chefs like my son. And the whole credit of Innovating this dish goes to him.
- 2 Standard of Rice noodles packages (just follow the instruction on the package to cook)
- 3 teaspoons Sesame oil (you can use any Vegetable oil instead, but this gives more authentic taste)
- 2 Tablespoon Extra-virgin Olive oil
- 1 medium Onion, thinly sliced
- 2 Carrots, peeled and sliced into matchsticks
- 1 cup Cabbage, thinly sliced (use can use regular one or use a Napa, if you can manage to get one at a food store)
- 1 Red Bell pepper, deseeded and thinly sliced
- 1 Capsicum, Deseeded and thinly sliced
- 1 Tablespoon Ginger, minced
- 1 Tablespoon Garlic, minced
- 1/4 cup Chicken broth ( You can also use Seasoning cube, dissolved in water)
- 2 teaspoon Light Soy sauce
- Salt to taste
1) Cook the Rice Noodles according to package directions, set aside to cool and
in a very large mixing bowl, mix with sesame oil.
2) In a large skillet or wok, heat Olive oil over medium-high heat.
3) Add garlic, ginger, onions, Peppers and carrots and cook for 3-4 minutes.
4) Add cabbage, stir well for 2 minutes and add the Chicken broth.
5) Cook 3-4 minutes, until broth is mostly evaporated
6) Add Light Soy sauce, mixing well to combine.
7) Add noodles to skillet or wok, mixing to combine veggies and heat through.
8) Check the seasoning and add salt to taste as needed.
Note : You can serve any Chicken, Pork or Lamb dishes along with this Stir Fry. But it is a meal by itself.