Korean Noodle Stir-fry

Name: Korean Noodle Stir-fry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Korean, Asian
Ingredients: 1 teaspoons sugar or agave nectar; 946 milliliters bok choy (3-4 baby bok choys), sliced thin; 113 grams buckwheat soba (one bundle, broken in half); 1 teaspoon garlic, minced; 2 Tbsps gochujang; 237 milliliters mung bean sprouts; 1 onion, cut into thin wedges; 0 teaspoons sesame oil; 1 Tbsp low-sodium soy sauce mixed with 2 tablespoons water; 227 grams firm tofu, cut into bite-sized cubes; 3 Tbsps water; 2 mediums yellow squash, halved lengthwise and sliced 1/8-inch thick

Korean Noodle Stir-fry

Korean Noodle Stir-fry might be a good recipe to expand your main course recipe box. One serving contains 371 calories, 23g of protein, and 6g of fat. This recipe serves 2. It is a pretty expensive recipe for fans of Korean food. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a gluten free and dairy free diet. If you have garlic, gochujang, soy sauce, and a few other ingredients on hand, you can make it. To use up the buckwheat you could follow this main course with the Buckwheat Crepes as a dessert.

Instructions

Add the soba and cook according to package directions.

Drain and rinse briefly with cold water. Set aside. While the pasta is cooking, prepare the tofu and vegetables. Spray a large non-stick skillet or wok lightly with oil and heat it over a medium-high burner. Once it’s hot, add the tofu in a single layer. Cook until light brown on the bottom, and add the soy sauce/water mixture and the 1/8 teaspoon sesame oil. Turn the tofu cubes over and cook until liquid has boiled off.

Ingredients you will need

Sesame Oil

Vegetable

Soy Sauce

Pasta

Water

Tofu

Cooking Oil

Equipment you will use

Frying Pan

Wok

Remove from the pan and set aside.

Equipment you will use

Frying Pan

Add the squash and onion to the skillet and stir-fry until the squash is just beginning to get tender.

Ingredients you will need

Squash

Onion

Equipment you will use

Frying Pan

Add the bok choy, garlic, and 2 tablespoons of water, stir well, and cover. Cook until bok choy is wilted but still bright green, just a couple of minutes.

Ingredients you will need

Bok Choy

Garlic

Water

Add the bean sprouts and cook, covered, one more minute. In a small bowl, mix the gochujang, water, sugar, and sesame oil.

Ingredients you will need

Bean Sprouts

Sesame Oil

Gochujang

Sugar

Water

Equipment you will use

Bowl

Add it to the vegetables and stir well to coat.

Ingredients you will need

Vegetable

Add the tofu and pasta to the vegetables, and toss well to distribute evenly. Cook until heated through.

Ingredients you will need

Vegetable

Pasta

Tofu

Serve with additional gochujang, which can be thinned with water and a splash of sesame oil.

Ingredients you will need

Sesame Oil

Gochujang

Water

Equipment

Frying Pan

Wok

Bowl

Ingredients

Servings:

1teaspoons

sugar or agave nectar 946milliliters

bok choy (3-4 baby bok choys), sliced thin 113grams

buckwheat soba (one bundle, broken in half)1teaspoon

garlic, minced 2Tbsps

gochujang 237milliliters

mung bean sprouts 1

onion, cut into thin wedges 0teaspoons

sesame oil 1Tbsp

low-sodium soy sauce mixed with 2 tablespoons water 227grams

firm tofu, cut into bite-sized cubes 3Tbsps

water 2mediums

yellow squash, halved lengthwise and sliced 1/8-inch thick

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Korean. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Field Recordings Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.