The Global Vegetarian

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Korean style Chow mein

Pooja Jhunjhunwala

I love chow mein and especially the simplicity of it so I decided to add Korean ingredients like gochujang and see how it would be. I was so happy and everyone loved it! So these noodles are very similar to a veggie chow mein recipe with a Korean twist. These noodles are slightly spicy and slightly sweet with a whole lot of veggies, you can literally use anything you want. I added corn and mushrooms especially because they are so popular in Korean cooking. A noodle recipe that’s ready in 20 mins and makes a perfect dinner. This recipe is Vegan (as long as you use vegan noodles)

Happy Cooking!

Servings: 3-5 servings

Prep Time: 10 mins

Cooking Time: 10-15 mins

Total Time: 20-25 mins

Ingredients: 

  • 6-8 oz Chow mein noodles

  • 1.5 tbsp Sesame oil

  • 1/2 yellow Onions cut into thin slices

  • 5-6 Mushrooms cut into slices

  • 6 cloves Garlic minced

  • 1 inch Ginger grated

  • 1/4-1/3 cup Carrots shredded

  • 1/2 bell pepper cut into slices

  • 1/3 cup corn kernels

  • 1.5 tbsp Soy sauce 

  • 1.5 tbsp Gochujang 

  • 1/2 tbsp Maple syrup 

  • 1 tsp vinegar- I used rice vinegar

  • 1 tsp Salt as per taste

  • 1/4 tsp Pepper

  • 1/2-1 tsp Chili flakes; I used gochugaru  

  • 1/4 tsp Ajinomoto; optional

Directions: 

  1. Boil noodles as per package instructions and keep them aside.

  2. Add sesame on medium heat in a wok or a pan that can withstand high heat.

  3. Add chopped onions, mushrooms, garlic and ginger cook for 5-7 minutes on low- medium heat until the mushrooms are almost cooked.

  4. Add carrots, bell pepper, corn, and all sauces and spices- soy sauce, gochujang, maple syrup vinegar, gochugaru, salt, pepper, and Ajinomoto.

  5. Saute everything together and cook for 2-4 mins on medium heat.

  6. Add the boiled noodles and toss everything together.

  7. Cook for 2-3 mins till well combined and the noodles are coated well.

  8. Serve warm with your favorite sides or enjoy as is!

Notes/Tips:

  • Use a wok or pan that can withstand high heat. That helps cook veggies and keep them crunchy which is important to the dish.

  • You can add whatever veggies you want! It’s a great way to empty out the fridge.

  • Hakka noodles work well if you can’t find chow mein noodles.

  • These noodles are great cold too!

  • Don’t skip on the gochugaru and gochujang, that is what makes it Korean-inspired.