Vegetable mixed noodles is another one of my favorite from this Korean week. I like how Korean incorporate a lot of vegetables in their dishes. Healthy and yet giving you that sense of satisfaction when you are done.This recipe doesn’t use any meat, but as you perhaps already know that we can hardly survive without animal protein most of the days. So, I added the bulgogi to this dish.
The noodles used in this recipe is called somen noodles. They are very thin Japanese noodles made of wheat flour. In terms of look, it is very similar too mee sua. I think somen noodles hold up better compare to mee sua after being cooked. It is very easy to overcook mee sua and not with somen (unless you really boil it beyond its recommended cooking time).
This dish can be served chilled or at room temperature. I like both. You can always substitute the vegetable with the one you like. I just happened to like any kind of vegetables (I hope my daughter will be too). Try it and I believe you will like it.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1 lb dried somen noodles - about 4 bundles
- 1 Tbsp vegetable oil - plus more if needed
- 2 cloves garlic - minced
- 3 carrots - coarsely shredded
- 3 small zucchini - thinly sliced crosswise
- 3 green onions - coarsely chopped
- 1/3 cup soy sauce
- 2 Tbsp sesame oil
- 1 1/2 Tbsp sugar
- 2 pickling cucumbers - coarsely shredded
- Toasted sesame seeds for garnish
- Freshly ground black pepper - optional
- Bring a large pot of water to a boil. Salt the water, then add the somen and cook until al dente, 3 to 4 minutes. Rinse under cold water. Drain well and divided noodles among 4 serving bowls
- Heat 1 Tbsp vegetable oil in a large skillet over high heat. Add the garlic and carrots and cook for 2 to 3 minutes. Add the zucchini and a little more oil if needed. Cook, stirring occasionally, until the zucchini is just slightly browned. Turn off the heat, add the green onions, and toss
- Stir in the soy sauce, sesame oil, and sugar together in a small bowl until the sugar dissolved
- Top the noodle with bulgogi (if using). Pile the vegetable mixture next and drizzle with the soy mixture. Top with the cucumbers, sesame seeds, and black pepper. Serve immediately