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Korean-Style Chicken or Pork Noodle Bowls

Fast & Easy Dinner: Korean-Style Noodle Bowls

Put down the phone. Instead of takeout tonight, why not try this simple recipe for Korean-style noodle bowls? Use the meat of your choice and feel free to swap out the veggies depending on what you have on hand, letting the sweet, spicy sauce do the rest. The whole wheat spaghetti gives it a healthy edge, while the ginger, garlic, sesame oil, Sriracha, and honey pack a major flavor punch.

For the recipe, keep reading.

Korean-Style Chicken or Pork Noodle Bowls

Korean-Style Chicken or Pork Noodle Bowls

Korean-Style Chicken or Pork Noodle Bowls

Ingredients

  1. Salt and pepper
  2. 1 pound whole wheat spaghetti
  3. One 1-inch piece fresh ginger, grated
  4. 2 large cloves garlic, grated
  5. About 1/4 cup tamari (dark soy sauce)
  6. About 3 tablespoons honey or agave syrup (eyeball it)
  7. 2 tablespoons tomato paste
  8. About 2 tablespoons rice wine vinegar (a couple of healthy splashes)
  9. 1 tablespoon sesame oil
  10. 1 teaspoon hot sauce, such as sriracha, plus more to pass around the table
  11. 2 tablespoons vegetable oil
  12. 1 pound skinless, boneless chicken thigh meat, chicken breast meat or thin-cut boneless pork chops, cut into thin strips
  13. 1/4 small cabbage, very thinly shredded
  14. 1/2 red bell pepper, thinly sliced or chopped
  15. 1 bunch scallions, thinly sliced on the diagonal
  16. Toasted sesame seeds, for garnish

Directions

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. While the pasta is working, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic, tamari, honey (or agave), tomato paste, vinegar, sesame oil and hot sauce until smooth.
  3. Get all of the remaining ingredients ready for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat. Add the chicken or pork and stir-fry until browned, about 3 minutes. Add the cabbage and bell pepper and stir-fry for 2 minutes, then add the scallions and ginger sauce and toss for 1 minute.
  4. Pour over the drained noodles and top with the sesame seeds. Pass more hot sauce around the table.

Serves 4.

Join The Conversation
onlysourcherry onlysourcherry 7 years
I'm guessing that the cabbage is supposed to be like kimchi? At any rate, korean or not I made this dish last night and it was very good. I made more sauce than the recipe called for, though.
sourcherries sourcherries 7 years
Where's the korean flavor?
isahrangme isahrangme 7 years
i'm korean. i don't know why this is korean... we don't use sriracha... we use gochujang.
TJTalks TJTalks 7 years
wow, it sounds and looks really good...have to try this...
snarkypants snarkypants 7 years
hahahaha i was wondering the exact same thing!
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