Korean Noodle Stir-Fry Recipe

Recipe Category: Vegan

Korean Noodle Stir-Fry Recipe


Makes 4 servings

  • 8 ounces dang myun or bean thread noodles
  • 1/3 cup soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cayenne
  • 2 tablespoons canola or grapeseed oil
  • 8 ounces seitan cut into 1/4-inch strips
  • 1 medium onion, halved lengthwise and thinly sliced
  • 1 medium carrot, cut into thin matchsticks
  • 6 ounces fresh shiitake mushrooms, stemmed and thinly sliced
  • 3 cups finely sliced bok choy or other Asian cabbage
  • 3 green onions, chopped
  • 3 garlic cloves, finely minced
  • 1 cup bean sprouts
  • 2 tablespoons sesame seeds, for garnish


  1. Soak the noodles in hot water for 15 minutes
  2. Drain and rinse under cold water
  3. Set aside
  4. In a small bowl, combine the soy sauce, sesame oil, sugar, salt and cayenne and set aside
  5. In a large skillet, heat 1 tablespoon of the oil over medium-high heat
  6. Add the seitan and stir-fry until browned, about 2 minutes
  7. Remove from the skillet and set aside
  8. Add the remaining 1 tablespoon canola oil to the same skillet and heat over medium-high heat
  9. Add the onion and carrot and stir-fry until softened, about 3 minutes
  10. Add the mushrooms, bok choy, green onions and garlic and stir-fry until softened, about 3 minutes
  11. Add the bean sprouts and stir-fry 30 seconds, then add the cooked noodles, browned seitan and soy sauce mixture and stir to coat
  12. Continue to cook, stirring occasionally, until the ingredients are hot and well combined, 3 to 5 minutes
  13. Transfer to a large serving dish, sprinkle with sesame seeds and serve immediately

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