This Korean-style spicy garlic noodle stir-fry with veggies is the kind of dish I crave when I want bold, savory, and slightly spicy comfort food—all made in one pan. The noodles are coated in a garlicky, gochujang-spiced sauce and tossed with colorful vegetables for a quick meal that’s loaded with flavor and texture.
Why You’ll Love This Recipe
I love this recipe because it hits all the right notes—spicy, savory, slightly sweet, and garlicky. It comes together in under 30 minutes, uses pantry-friendly ingredients, and is super easy to adapt with whatever vegetables I have on hand. The sauce is the star here: rich from sesame oil, full of umami from soy sauce, and just the right amount of heat from Korean chili paste. It’s a weeknight winner that tastes like takeout but better.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the stir-fry:
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Noodles (ramen, udon, or rice noodles)
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Sesame oil
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Garlic (minced)
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Carrot (julienned)
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Bell pepper (thinly sliced)
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Zucchini (sliced)
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Green onions (chopped)
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Cabbage or spinach (optional)
For the spicy garlic sauce:
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Gochujang (Korean chili paste)
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Soy sauce
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Rice vinegar or lime juice
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Brown sugar or honey
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Water
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Toasted sesame oil
Optional toppings:
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Toasted sesame seeds
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Fried or soft-boiled egg
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Additional green onions
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Crushed peanuts or cashews
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Kimchi on the side
Directions
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I cook the noodles according to the package instructions, then drain and set them aside.
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In a small bowl, I whisk together gochujang, soy sauce, rice vinegar, brown sugar, water, and sesame oil to make the sauce.
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In a large skillet or wok, I heat sesame oil over medium heat and sauté the garlic until fragrant—about 30 seconds.
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I add the vegetables and stir-fry for 3–5 minutes, just until tender-crisp.
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I add the cooked noodles and pour the sauce over everything. I toss it all together until the noodles are evenly coated and everything is heated through.
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I remove the pan from heat and top the noodles with sesame seeds, green onions, or a fried egg before serving.
Servings and timing
This recipe makes about 3–4 servings. It takes around 10–15 minutes to prep and another 10 minutes to cook. In total, I can have it ready in under 25 minutes—perfect for a quick lunch or dinner.
Variations
Sometimes I add tofu or a fried egg for extra protein. For a heartier meal, I toss in cooked chicken, beef bulgogi, or shrimp. If I want to change up the spice level, I adjust the amount of gochujang or add sriracha for extra heat. I’ve also made this with rice noodles for a gluten-free option, and it turns out just as flavorful.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I reheat them in a skillet with a splash of water or soy sauce to loosen the noodles. The flavor deepens even more the next day. I avoid microwaving if possible, since it can dry out the noodles, but it works fine in a pinch.
FAQs
What kind of noodles work best for this stir-fry?
I usually go with ramen or udon noodles for their chewy texture, but rice noodles and soba noodles also work great.
Is gochujang very spicy?
It has a medium heat with a sweet, fermented kick. I adjust the amount depending on how spicy I want it—start with less if I’m sensitive to spice.
Can I make this recipe vegan?
Yes. I just skip the egg and use plant-based noodles and sauces. The dish is naturally vegan if all ingredients are chosen accordingly.
What veggies can I use?
I use whatever I have—broccoli, snap peas, mushrooms, spinach, bok choy, or even frozen stir-fry mixes. This recipe is super flexible.
Can I make the sauce ahead of time?
Absolutely. I mix the sauce in advance and keep it in the fridge for up to 5 days. That makes throwing this dish together even faster.
Conclusion
This Korean-style spicy garlic noodle stir-fry with veggies is one of my favorite go-to meals when I want something fast, flavorful, and satisfying. The sauce brings the heat and depth, the veggies add crunch and color, and the noodles tie it all together into a dish I could eat again and again. It’s simple, adaptable, and way better than takeout—and it’s ready in minutes.
PrintKorean-Style Spicy Garlic Noodle Stir-Fry with Veggies
This Korean-style spicy garlic noodle stir-fry with veggies is a quick, bold-flavored dish made with chewy noodles, fresh vegetables, and a garlicky gochujang sauce. It’s the perfect spicy, savory, and slightly sweet comfort food—all made in one pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Korean-Inspired
- Diet: Vegan
Ingredients
- 8 oz noodles (ramen, udon, or rice noodles)
- 1 tablespoon sesame oil (for cooking)
- 3 cloves garlic, minced
- 1 carrot, julienned
- 1 bell pepper, thinly sliced
- 1 small zucchini, sliced
- 2 green onions, chopped
- 1 cup shredded cabbage or spinach (optional)
For the sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon brown sugar or honey
- 2 tablespoons water
- 1 teaspoon toasted sesame oil
Optional toppings:
- Toasted sesame seeds
- Fried or soft-boiled egg
- Additional green onions
- Crushed peanuts or cashews
- Kimchi
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Whisk together gochujang, soy sauce, rice vinegar, brown sugar, water, and toasted sesame oil to make the sauce.
- In a large skillet or wok, heat sesame oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add vegetables and stir-fry for 3–5 minutes until tender-crisp.
- Add cooked noodles to the pan and pour the sauce over everything. Toss to combine and heat through.
- Remove from heat and top with sesame seeds, green onions, egg, or other toppings if desired. Serve warm.
Notes
- Adjust gochujang to taste—start with less if you prefer milder heat.
- Add protein like tofu, shrimp, or cooked chicken for a heartier meal.
- Use rice noodles for a gluten-free option.
- Mix the sauce ahead of time and store in the fridge up to 5 days.
- Reheat leftovers in a skillet with a splash of water or soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
