Disclaimer: I was provided the products featured in this post from Lucky Foods. All opinions (as always are my own) and I NEVER share things on my blog that I haven't loved. <3
Popular opinion: NOODLES ARE THE BEST.
Aren’t they the best???
Especially if they are slurp worthy with a spicy sweet sauce with all of summer’s harvest has to offer. Plus? It’s done in about 25 minutes!
Talk about a great Meatless Monday option!
I’ve been wanting to share this recipe for a while now and when Lucky Foods sent me some awesome Korean condiments and sauces I knew it was time for my version of my favorite Korean dish: Jap-Chae.
My aunt is Korean and I grew up tasting all of her amazing cooking. We would leave her house with SO many jars of kimchi!
But my favorite was always jap-chae.
These aren’t just any noodles. They are sweet potato vermicelli noodles. They have the best consistency and I actually prefer them over ramen noodles! They are slightly “bouncier” than ramen but are so slurp-worthy!
The key here is the sauce.
It’s super easy too! And made with pantry/fridge staples!
You MUST use gochujang paste (aka Korean spicy chili paste) it’s like a way better version of curry paste and goes great in soups,stews, and sauces!
It starts with some tamari or soy sauce (coconut aminos work here too)
A little miso paste (this adds a depth of flavor that I love plus it’s a way I sneak some fermented foods in my recipe! 😉)
Fresh ginger!
PRO TIP: buy fresh ginger and put what you don’t use in the freezer. Then you just grate it frozen (the skin peels back as you grate so it won’t get in your dish!))
Lime juice - for some acidity and freshness
ANY veggies you have on hand! I wanted to use the best of Summer's bounty with some corn,zucchini, cilantro, cucumbers, carrots....just ALL THE VEGGIES. If you have been following me on Instagram stories, you KNOW I am getting super serious about getting all the plants I can in my day!
This all comes together as a super simple and quick stir fry noodle recipe with my FAVORITE noodles that are slightly sweet and a little chewy PLUS the gochujang paste that takes me back to my child hood favorite jap-chae.
To get ALL the details on more Lucky Foods products (big fan over here), check them out in the links below!
Their Instagram & Facebook has GREAT inspiration for more recipes.
Speaking of recipe inspiration, if you like this recipe then you will LOVE these!
Queso Mac N Cheese Bake [Dairy Free]
Instant Pot Japanese Style Short Rib Ramen
12 Clean Eating Soups, Stews, and Chilis
Print
30 Minute Spicy Korean Noodles (Jap-Chae)
Description
A simple DELICIOUS 30 minute stir-fry noodles that have Korean roots is the PERFECT weeknight vegetarian dinner! Packed with flavor from my favorite Korean chili paste, garlic, ginger, a splash of lime juice, and some crispy tofu.
Ingredients
- 12oz of glass noodles/dry vermicelli, cooked per package instructions
- SAUCE STUFF
- 2 tbs of Lucky Foods Gochujang paste
- 1 tbs miso paste
- 5 tbs of soy sauce (or coconut aminos)
- 1' of ginger, grated
- 1 lime
- 1 tbs sesame oil
- 2 cups of chopped kale
- 1 zucchini, cut into half moons
- 1 shallot, minced
- 1 cup of corn
- 1 yellow bell pepper, sliced thin
- 8oz of extra firm tofu, drained and pressed
Garnish Options:
- Cilantro
- Lime slices
- Cucumber
- Carrots
Instructions
- Prep all the vegetables and press tofu *
- Pre-heat a large skillet on medium high heat. Once heated add sesame oil, shallots, and tofu. Crisp tofu on all sides until browned. (About 3-5 minutes) Set aside
- To the same skillet, saute remaining veggies (pepper, zucchini, and kale)
- While vegetables cook, make the noodles.
- Whisk the sauce ingredients in a small bowl.
- Add sauce to the vegetables and stir in the noodles and tofu.
- Serve in bowls topped with your favorite garnish!
Notes
Note: If you have not cooked with tofu before, dont fret! It's easier than I thought (and I am still new at this!). Simply drain the tofu from package then wrap in paper towels. Place in bowl or dish and place heavy item on top. Let press for about 10 minutes.
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