If you’re on the hunt for a punchy, comforting noodle recipe that’s easy enough for a weeknight dinner but bold enough to impress, these Korean-style garlic noodles with shiitake mushrooms and bok choy are your next go-to. Think chewy noodles drenched in a savory, garlicky sauce with a touch of spice and sweetness, paired with the earthy depth of mushrooms and the tender crunch of bok choy. This is the kind of dish that lands somewhere between garlic sesame noodles and a toned-down version of gochujang noodles, bringing a harmonious balance of flavors that’ll satisfy every craving. Inspired by the bold, umami-rich ingredients often found in ramyun Korean noodles or even korean potato noodles, this dish is a delightful mash-up of taste and texture—comforting, spicy, and packed with fresh garlic flavor.
Korean-Style Garlic Noodles with Shiitake and Bok Choy
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Korean
Large pot for boiling the noodles. If you have a noodle pot with a strainer insert, even better.
Wok or large sauté pan essential for stir-frying the mushrooms, bok choy, and coating the noodles in sauce. A nonstick skillet works too, but a carbon steel wok brings out the best flavor.
Strainer or colander to drain the noodles efficiently.
Knife and Cutting Board for prepping fresh ingredients like shiitake, bok choy, and garlic.
Mixing bowl (small) to combine the sauce ingredients before tossing.
For the noodles and vegetables
- 8 oz Korean wheat noodles you can sub with ramen noodles, Korean instant noodles, or even Korean cold noodles if you prefer a chilled version
- 2 tablespoons sesame oil
- 4 cloves fresh garlic finely minced
- 1 tablespoon fresh ginger minced
- 6 oz fresh shiitake mushrooms stems removed and sliced
- 1 small head baby bok choy chopped into bite-sized pieces
- 2 scallions sliced (separate white and green parts)
- 1 tablespoon vegetable oil
For the sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce or vegetarian mushroom oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru Korean chili flakes, or adjust for your spice preference
- 1 teaspoon sugar
- 1 tablespoon gochujang Korean red chili paste
- 1/2 teaspoon toasted sesame seeds optional, for garnish
Boil the noodles
Bring a large pot of water to a boil. Add your choice of noodles—wheat noodles work great here, but feel free to experiment with garlic ramen noodles, chili garlic rice noodles, or even korean potato noodles for a chewier texture. Cook according to the package instructions until al dente. Drain, rinse under cold water to stop the cooking, and toss with a touch of sesame oil to prevent sticking.
Prepare the sauce
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, gochugaru, sugar, and gochujang. Set this spicy, umami-packed mixture aside—it’s going to coat everything in deliciousness later.
Sauté the aromatics
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add the minced garlic, ginger, and the white parts of the scallions. Sauté for about 30 seconds, just until fragrant and lightly golden. This is your flavor base—don’t skip or rush this step.
Cook the mushrooms and bok choy
Add the sliced shiitake mushrooms to the pan. Cook for about 4–5 minutes until they’re browned and tender. Then toss in the bok choy and stir-fry for another 2–3 minutes until wilted but still bright green.
Toss it all together
Add the cooked noodles to the pan with the vegetables. Pour the sauce over everything and toss vigorously to coat. Stir-fry for another 1–2 minutes, allowing the sauce to absorb and slightly caramelize.
Finish and serve
Turn off the heat. Garnish with the green parts of the scallions and toasted sesame seeds. Serve immediately while hot, preferably in a big bowl you can dive into with chopsticks.
Pairings
These Korean-style garlic noodles are loaded with flavor, but pairing them thoughtfully can turn a satisfying meal into an unforgettable one:
- Protein add-ons: Top with a fried egg, pan-seared tofu, or grilled gochujang chicken. If you want to keep things meatless but hearty, crispy tempeh or marinated mushrooms are solid choices.
- Sides: A side of quick-pickled cucumbers or kimchi adds freshness and acidity. Korean cold noodles or a cucumber salad with rice vinegar can also bring a cooling balance.
- Beverages: Try a chilled barley tea, Korean soju, or even a crisp, citrusy beer to offset the richness of the garlic and mushrooms.
FAQs
1. Can I use other types of noodles for this recipe?
Absolutely. This dish is flexible. While Korean wheat noodles give a perfect chewy base, you can use garlic sesame noodles, garlic ramen noodles, or even rice noodles for a chili garlic rice noodles twist. Korean instant noodles work well if you’re in a pinch.
2. What kind of mushrooms can I use besides shiitake?
Shiitakes offer a meaty, earthy flavor, but oyster mushrooms, cremini, or even enoki work well too. Choose whatever looks freshest at your market.
3. What’s the best cut of bok choy to use?
Baby bok choy is ideal due to its tenderness and quick cooking time. You can also use regular bok choy, just slice the stems thinner so they cook evenly.
4. How spicy is this dish?
The spice level is moderate with gochugaru and gochujang, but you can easily adjust. For less heat, skip the gochugaru or use a milder chili paste. For more heat, try a full-on spice noodle recipe style by adding a drizzle of chili oil or sambal.
5. Can I make this in advance?
These noodles are best fresh, but leftovers reheat well. Store in an airtight container for up to 2 days. Add a splash of water or sesame oil when reheating to loosen the sauce.
