Spicy & Chewy Wide Glass Noodles Stir-fry (No Rice Cakes!)
Spicy and Sweet Wide Glass Noodles Stir-fry Without Rice Cakes
Craving a late-night snack today? Let’s whip up a delicious stir-fry featuring wide glass noodles instead of traditional rice cakes! This quick recipe is perfect for satisfying those sudden cravings with its addictive spicy, sweet, and savory flavor profile and wonderfully chewy texture.
Wide Glass Noodles Stir-fry Ingredients- 200g wide glass noodles
- 2 Tbsp plum extract (for sweetness and shine)
- 1 Tbsp ketchup (adds a touch of tanginess)
- 1 Tbsp oyster sauce (enhances umami)
- 1 Tbsp soy sauce (for depth of flavor)
- 1 Tbsp sugar (balances sweetness and thickens sauce)
- 2 Tbsp gochujang (Korean chili paste – the spicy heart of the dish)
- 1 Tbsp buldak sauce (for intense, addictive spiciness)
- 1 L water (use generously for cooking)
- 3 sheets of fish cake (cut into bite-sized pieces)
- 1 stalk of green onion (cut into large pieces for aroma)
Cooking Instructions
Step 1
Soak the wide glass noodles in lukewarm water for about 10-15 minutes. This will soften them, reducing cooking time and helping them absorb the sauce better.
Step 2
Drain the soaked noodles and cut them into bite-sized pieces, about 5cm long, similar to how you’d cut tteokbokki rice cakes. This makes them easier to eat.
Step 3
In a deep pan or pot, combine all the sauce ingredients. First, add 2 tablespoons of plum extract to provide sweetness and a glossy finish.
Step 4
Next, add 1 tablespoon of ketchup. Ketchup adds a subtle sweet and sour note that balances the overall flavor profile.
Step 5
Stir in 1 tablespoon of oyster sauce to boost the savory umami flavors. Oyster sauce adds a wonderful depth to the dish.
Step 6
Add 1 tablespoon of soy sauce for a fundamental salty taste and rich flavor.
Step 7
Incorporate 1 tablespoon of sugar to adjust the sweetness and help thicken the sauce as it simmers. Feel free to adjust the amount to your preference.
Step 8
Add 2 tablespoons of gochujang (Korean chili paste) to create the spicy base. This is the key ingredient for that beloved tteokbokki flavor.
Step 9
Mix in 1 tablespoon of buldak sauce for an intense and addictively spicy kick. If you love heat, you can increase the amount.
Step 10
Pour 1 liter of water into the pan with the sauce ingredients. Using a generous amount of water helps the noodles cook evenly without clumping.
Step 11
Cut the 3 sheets of fish cake into your desired shapes (triangles or squares) and add them to the pan. Fish cakes add a delightful chewy texture and enrich the sauce.
Step 12
Add the green onion, cut into large pieces, for a fresh aromatic element. Its mild sweetness complements the spicy sauce wonderfully.
Step 13
Now that all ingredients are ready, cover the pan and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 5-7 minutes, or until the noodles have absorbed the flavorful sauce.
Step 14
Your delicious wide glass noodles stir-fry is ready! The chewy noodles coated in the spicy, sweet, and savory sauce look incredibly appetizing.
Step 15
Serve the stir-fry generously and be the first to try some ‘mukbang’ style noodles! The combination of chewy noodles and spicy sauce is simply fantastic.
Step 16
Enjoy the perfect marriage of spicy, zesty sauce and soft, chewy wide glass noodles! This special twist on stir-fry, made without rice cakes, is perfect for a satisfying meal or late-night treat. Enjoy your delicious creation!
