Korean Fried Noodles — Crispy Stir-Fry for Weeknights

This quick and easy Korean-style stir-fry features crispy noodles tossed with a savory sauce, perfect for a weeknight meal.

Scale

400 g (14 oz) fresh or refrigerated wheat noodles (or 300 g / 10.5 oz dried, cooked to al dente)
60 ml (4 tbsp) vegetable or canola oil for frying
300 g (10 oz) boneless chicken thigh (sliced thin) or 340 g (12 oz) firm tofu, pressed and cut into 2 cm (¾ in) cubes
150 g (1½ cups) shredded cabbage
1 medium carrot, julienned (about 70 g / ½ cup)
1 bell pepper (about 120 g / 1 cup, thinly sliced)
2 scallions (sliced on the bias)
3 cloves garlic (9 g), minced
1 tsp (5 g) ginger, minced
45 ml (3 tbsp) soy sauce
15 ml (1 tbsp) sesame oil
30 g (2 tbsp) gochujang
20 g (1½ tbsp) brown sugar or honey
15 ml (1 tbsp) rice vinegar
60 ml (¼ cup) water or low-sodium broth
10 g (1 tbsp) cornstarch mixed with 30 ml (2 tbsp) water
1 tbsp toasted sesame seeds (for garnish)
Diamond Crystal kosher salt (to taste)

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Ready the noodles and sauce: If using dried noodles, cook 300 g (10.5 oz) according to package directions, then drain and toss with 1 tsp oil. If using fresh noodles, separate by hand. Mix the sauce ingredients in a bowl.
Prep the proteins and vegetables: Pat chicken or tofu dry, toss in cornstarch, and slice vegetables evenly.
Crisp the noodles: Heat oil in a skillet and cook half the noodles undisturbed for 2–3 minutes, then flip to crisp the other side.
Cook proteins and vegetables: Cook chicken or tofu, then sauté garlic and ginger, followed by carrots, bell pepper, and cabbage.
Combine and finish the sauce: Return protein to the pan, add noodles, pour sauce over, and toss briefly until the sauce is glossy.

For added sweetness, caramelized pineapple rings can be included as a garnish.