Let me guess! Many of you are super busy, so after work or school, you just want to jump into bed. However, in the back of your mind, you want to make some nice and delicious homemade meal, don’t you? If that’s your story, you’ve come to the right place. Today, let me show you 4 Quick and Easy Noodle Recipes.
5-Minute Stir Fried Noodles (1 serving)
Ingredients:
- 1 green onion
- 1 tbsp neutral-tasting oil (such as grape seed, canola, vegetable oil, etc.)
- 1/2 cup ground pork (120g)
- Kosher salt and black pepper, to taste
- 1 pack udon noodles
- Generous pinch of toasted sesame seeds
Sauce:
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 5 tbsp water
Instructions:
1. Make the sauce: Combine all the sauce ingredients in a small container and mix well.
2. Thinly slice the green onion.
3. In a pan, add 1 tablespoon of oil. Heat it over medium heat. Once it gets nice and hot, add the ground pork. Season with salt and pepper. Break up the pork and cook for 3 minutes.
4. Pour the sauce. Stir to combine. Add in the noodles. Put a lid on. After 1 or 2 minutes, open the lid and mix well. (If it looks a little dry, add 1 or 2 tablespoons of water.)
5. Once the noodles are separated and cooked through, transfer to a serving bowl. Sprinkle with sesame seeds and green onion. Enjoy~!
Kimchi Fried Noodles (1 serving)
Ingredients:
- 1 green onion
- 3.5 oz (100g) well-fermented kimchi
- 1 pack instant ramen noodles (or udon noodles)
- 1 tbsp neutral-tasting oil (such as grape seed, canola, vegetable oil, etc.)
- 1/2 cup ground pork (120g)
- Kosher salt and black pepper, to taste
- Generous pinch of toasted sesame seeds
- 1 fried egg
Sauce:
- 1/2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tsp sugar
- 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 tbsp water
Instructions:
1. Thinly slice the green onion. Using tongs and scissors, cut kimchi into bite-sized pieces.
2. Make the sauce: Combine all the sauce ingredients in a small container and mix well.
3. Prep the noodles. (Since we will stir-fry them at the end, I recommend cooking a little bit less than the package instructions.) Drain the noodles. Coat the noodles with cooking oil. Set aside.
4. In a pan, add 1 tablespoon of oil. Heat it over medium heat. Once it gets nice and hot, add the ground pork. Season with salt and pepper.
5. Once the pork is nice and brown, add the green onion and kimchi. Cook for 2 minutes.
6. Add the sauce, along with the cooked noodles. Toss together for 1 minute. Add 1 or 2 tablespoons of water if needed. Top with green onion, sesame seeds, and a fried egg. Enjoy~!
Yakisoba (1 serving)
Ingredients:
- 1 cabbage leaf (60g)
- 1/4 yellow onion
- 1 oz (30g) carrot
- 1 green onion
- 3.5 oz (100g) thinly sliced pork belly (or bacon, pork shoulder, leg, etc.)
- 5 oz (150g) Yakisoba noodles
- 1 tbsp neutral-tasting oil (such as grape seed, canola, vegetable oil, etc.)
- Kosher salt and black pepper, to taste
- 1/2 tbsp minced garlic
- Japanese pickled ginger (beni shoga) (optional)
Sauce:
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp mirin
Instructions:
1. Cut the cabbage, onion, and carrot into bite-sized pieces. Cut the green onion into long strips. Cut the pork into bite-sized pieces.
2. Make the sauce: Combine all the sauce ingredients in a small container and mix well.
3. Cook the noodles according to the package instructions. (Soak them in warm water for 1 to 2 minutes.)
4. In a pan, add 1 tablespoon of oil. Heat it over medium heat. Once it’s heated, add the pork belly and salt and pepper to taste. Render out the fat.
5. Once you’ve got enough fat from the pork belly, add the garlic and all the vegetables. Toss together for another 1 to 2 minutes.
6. Once the veggies are halfway cooked, add the drained noodles and the sauce. Toss together. Cook for 2 to 3 minutes. Garnish with pickled ginger (if using). Enjoy~!
Bokkeum Jjamppong (1 serving)
Ingredients:
- 1/2 tsp (2g) ginger
- 1/4 yellow onion
- 1-2 green onions
- 1 bok choy (or Napa cabbage)
- 2.1 oz (60g) pork loin
- Seafood mix (3 shrimp, 3 squids, 2 mussels)
- 1 pack Korean-Chinese noodles (중화면) (or udon noodles)
- 2 tbsp neutral-tasting oil (such as grape seed, canola, vegetable oil, etc.)
- 1/2 tbsp minced garlic
- Kosher salt and black pepper, to taste
- 1/2 cup (120ml) water
- 1/2 tbsp chili oil (optional)
Sauce:
- 1.5 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1 tbsp Sake (or Soju)
- 1 tbsp oyster sauce
- 1/2 tbsp chicken bouillon powder
Instructions:
PREP INGREDIENTS
1. Finely mince (or grate) a small knob of ginger. Thinly slice the onion. Cut the green onion into long strips. Cut the bok choy into quarters. Cut the pork loin into thin strips.
2. Make the sauce: Combine all the sauce ingredients in a small container and mix well.
3. Bring a pot of water to a boil. Add the noodles. Cook according to the package instructions. Take out the noodles. Rinse them under cold water and set aside.
4. In the same water, blanch the seafood for 1 to 2 minutes. Pat dry with paper towels.
MAKE BOKKEUM JJAMPPONG
1. In a wok (or pan), add 2 tablespoons of oil. Heat it over medium-high heat. Once it’s heated, add the ginger and garlic. Saute for 30 seconds or until fragrant.
2. Add the pork, seafood, and salt and pepper to taste. Stir-fry for 2 minutes. Add all the vegetables. Toss together for another 1 minute.
3. Add the sauce. Toss together. Add 1/2 cup (120ml) of water. Bring it to a boil.
4. Once it starts to boil, add the noodles. Increase the heat to high. Toss together for 1 minute. Add the chili oil (if using). Transfer it to a serving plate. Enjoy~!