Korean Spicy Vegetable Stir Fry

Korean Spicy Stir Fry is a vibrant noodle dish packed with tender chicken breast, crisp green bell peppers and onions, all coated in a rich, spicy sauce that adds plenty of flavour without overwhelming the ingredients. The noodles absorb just enough of the sauce to create a satisfying balance of heat and savoury goodness. For a richer version, substitute the chicken with sliced duck, or simply omit the meat for a delicious vegetarian meal.

Korean Spicy Stir Fry Recipe - TheRecipe.Website

Prep Time 15

Cook Time 15

Total Time 30

Servings Portions

Ingredients

Stir Fry Ingredients:

300 g egg noodles or wheat noodles
2 medium chicken breasts thinly sliced
2 tbsp vegetable oil
1 large green bell pepper sliced
1 large onion sliced
2 cloves garlic finely chopped
2 tsp fresh ginger grated
2 large spring onions scallions, sliced
1 tsp sesame seeds optional garnish

Korean Spicy Sauce Ingredients:

2 tbsp gochujang Korean chilli paste
2 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp honey
1 tbsp rice vinegar
1 tbsp water
1 tsp gochugaru Korean chilli flakes *(optional for extra heat)*
1 tsp cornflour mixed with
1 tbsp cold water

Instructions

Cook the noodles according to the packet instructions until just tender. Drain well, rinse briefly with cold water and set aside.
300 g egg noodles
In a small bowl, whisk together the gochujang, soy sauce, sesame oil, honey, rice vinegar, water and gochugaru if using.
2 tbsp gochujang, 2 tbsp light soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tbsp rice vinegar, 1 tbsp water, 1 tsp gochugaru
Stir in the cornflour mixture (cornflour and cold water) and set the sauce aside.
1 tsp cornflour, 1 tbsp cold water
Heat one tablespoon of vegetable oil in a wok over a high heat.
2 tbsp vegetable oil
Add the sliced chicken and stir fry for 4–5 minutes until cooked through and lightly browned. Remove the chicken and keep warm.
2 medium chicken breasts
Add the remaining oil to the wok.
2 tbsp vegetable oil
Stir fry the onion and green bell pepper for about 3 minutes until they begin to soften but still retain a little bite.
1 large green bell pepper, 1 large onion
Add the garlic and grated ginger. Cook for 30 seconds until fragrant.
2 tsp fresh ginger, 2 cloves garlic
Return the chicken to the wok and stir everything together.
Add the cooked noodles and gently toss with the vegetables and chicken.
Pour in the prepared sauce and continue stirring for 2–3 minutes until every ingredient is lightly coated and the sauce thickens slightly.
Sprinkle over the sliced spring onions and toss once more.
2 large spring onions
Divide between warmed bowls and garnish with sesame seeds if desired.
1 tsp sesame seeds

Equipment

Notes

Serving Suggestions:

Serve immediately while piping hot with:

Kimchi

Steamed pak choi

Cucumber salad

Stir-fried broccoli

Extra sliced spring onions

Lime wedges for a fresh finish

Tips:

Slice the chicken as evenly as possible for quick cooking.

Cook the vegetables over a high heat so they remain crisp and colourful.

Add more gochugaru if you prefer extra spice.

Duck breast makes an excellent substitute for chicken.

Replace the chicken with mushrooms, tofu or extra vegetables for a satisfying vegetarian version.

Prepare the sauce before heating the wok, as stir fries cook very quickly.

Avoid overcooking the noodles, as they will continue to cook in the wok.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a hot wok or frying pan with a splash of water to loosen the sauce. Freezing is not recommended as the noodles can become soft after thawing.

Nutrition