We’ve been on a very serious noodle binge this year. Maybe it’s the absurdly cold So Cal weather that has us craving warm delicious noodles. Or maybe it’s the ongoing excitement of our new Christmas wok. Whatever it is, the noodles keep getting better and better. Adding Dijon mustard gives this recipe an insanely yummy flavor. There’s really nothing not to love about this one, so get cooking!
Korean Noodle Stir Fry
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Category: Dinner
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ½ green bell pepper, julienned
- 1 orange bell pepper, julienned
- ½ cup red onion, chopped
- 1 cup broccoli
- ¼ tsp curry powder
- 1 tbsp dijon mustard
- 1 ½ tbsp tamari
- 1 cup frozen peas
- 1 cup shitake mushrooms, sliced
- 24 oz Korean rice noodles
- roasted sesame seeds
Instructions
- Soak noodles in cold water.
- Place olive oil, minced garlic and ginger in wok and sauté over medium heat for 3 minutes.
- Add bell peppers, onion, broccoli, curry powder, Dijon mustard and tamari. Cover in wok over medium to low heat for 5 minutes, stirring occasionally.
- Add peas and shitake mushrooms to wok, stir and cover for 2 minutes.
- Drain water from noodles and place into the wok, continuing to move the noodles in the pan so they do not clump. (Silicon tongs are perfect for this!)
- Once noodles have separately and are fully cooked, remove from heat.
- Top with roasted sesame seeds and serve!
Notes
You can replace the rice noodles with 100% buckwheat noodles for a fully gluten-free dish!
Nutrition
- Serving Size: 2