One Pot Korean Noodles and Vegetables

Method5 steps · about 15 min

1. 1

   Step 1: Bring a pot of water to a boil over high heat. Add the thin wheat noodles (4) and cook according to package directions, adding the vegetables during the final 2 minutes as described in the next step. Pour in a little cold water if the pot threatens to boil over.

   Uses 4 servings thin wheat vermicelli noodles

2. 2

   Step 2: Add the carrots (1) and cook for 1 minute. Add the zucchini (1) and green onion (2) and cook for another 1 minute.

   Uses 1 carrot (thinly julienne) · 1 zucchini (julienne) · 2 green onion (sliced) · wheat noodles cooking in the pot

3. 3

   Step 3: When the noodles and vegetables are soft, drain and rinse them with cold water in a strainer. Drain well, and put them back into the pot.

   Uses cooked noodles and vegetables to drain and rinse

4. 4

   Step 4: Add the soy sauce (2 tbsp), sugar (1 tbsp), garlic (1), vinegar (1 tsp), sesame oil (1 tbsp), and sesame seeds (1 tbsp). Toss well with your hand to mix with the seasoning.

   Uses 2 tbsp soy sauce · 1 tbsp sugar · 1 garlic clove (minced) · 1 tsp vinegar · 1 tbsp sesame oil · 1 tbsp toasted sesame seeds · cooked noodles and vegetables, rinsed and well drained

5. 5

   Step 5: Top with deli slices or hard boiled egg (1/4 lb). Serve immediately.

   Uses 1/4 lb deli slices or hard boiled egg (sliced) · seasoned noodles and vegetables