Korean Stir Fry Noodles

You will definitely get your veggies in with this recipe. Try it using our Spice Spice Baby Asian 6 Spice to amp up the flavor. I taught this recipe in a cooking class earlier this year and it was so enjoyable, fun and easy. Give it a try!


For the Sauce

  • 1⁄4 tsp
  • 1⁄4 cup
    low-sodium soy/ tamari sauce
  • 1 tbsp
    minced garlic
  • 1  tbsp
    turbinado sugar (or brown sugar)
  • 1 tbsp
    toasted sesame oil
  • 1 tbsp
    Korean Gochujang sauce (kicks up the heat level so use less if you don't enjoy "spicy")
  • Kosher salt and black pepper

For the Stir Fry

  • 12 oz
    dried sweet potato noodles (glass noodles)/rice noodles work too
  • 3 tbsp
    3 tbsp grape seed, safflower or canola oil
  • 1/2
    small yellow onion, thinly sliced (about 1⁄2 cup)
  • 4 oz
    carrots, peeled and cut into matchsticks (about 1 cup)
  • 4 oz
    fresh shiitake mushrooms, stemmed and thinly sliced (about 1 1⁄2 cups)
  • 1 cup
    1 cup whole baby corn
  • 1  medium
    1 medium bell pepper, cored, seeded and sliced into 1/8-inch-thick strips
  • 1⁄2 cup
    sugar snap peas, thinly sliced lengthwise (about 1 1⁄2 cups)
  • 6 oz
    6 oz asparagus, trimmed and thinly sliced on a bias, tips kept whole (about 1 heaping cup)
  • 2  cups
    baby spinach
  • Toasted sesame seeds, for garnish

Make the Sauce & Cook the Noodles

  1. In a small bowl, combine soy sauce, Spice Spice Baby, garlic, sugar, sesame oil and 1⁄2 teaspoon pepper. Set aside. In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tbsp) and toss to evenly coat.

Stir Fry the Veggies

  1. In a large skillet, heat 2 tbsps oil over medium. Add onion, carrots, and baby corn- season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.
  2. Add mushrooms and half the remaining sauce (about 1 1⁄2 tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.
  3. Add the remaining 1 tbsp safflower oil and the bell pepper to the skillet and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.
  4. •Divide noodles among bowls and garnish with sesame seeds. Serve immediately.
Samantha Binkley