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Korean-Style Garlic Noodles with Shiitake and Bok choy

Korean-Style Garlic Noodles with Shiitake and Bok Choy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Korean
Servings 2

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Boil the noodles

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.