Korean Fried Noodles Recipe

Korean Fried Noodles Recipe


1/4 cup White sesame seeds

2 tablespoons Cooking oil

2 teaspoons Sesame oil

4 Onions, chopped

2 cloves Garlic, finely chopped

2 teaspoons Red chili, finely chopped

300g Raw shrimps, peeled and de-veined

150g Firm tofu, diced

100g Button mushrooms, thinly sliced

1 Red pepper (capsicum), cut into thin strips

2 tablespoons Water

2 tablespoons Soy sauce

2 teaspoons Sugar

300g Hokkien noodles


Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown; remove the seeds from the pan at once to prevent burning. Crush the seeds in a food mill or with a mortar and pestle. Combine the oils in a small bowl and pour about half into a wok or a large heavy-based frying pan. Heat over moderately high heat. Stir-fry the onion, garlic, chili and shrimps for 2 minutes; remove from pan and set aside. Stir-fry the tofu, tossing it occasionally until it is lightly golden; remove from the pan and set aside. Add the remaining oil to the pan and add the mushrooms and red pepper; stir-fry for 3 minutes or until just crisp. Add the water, soy sauce, sugar and boodles to the pan. Toss gently to separate and coat the noodles in liquid. Cover and steam for 5 minutes; toss well. Add the shrimps and tofu; toss for 3 minutes over medium heat. Sprinkle with crushed sesame seeds and serve.

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