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Korean Stir Fry
This 20 minute Korean Stir Fry is easy to make and great for lunch and dinner.
Course
Meals Made Simple
Keyword
Korean Stir Fry
Prep Time
7
minutes
minutes
Cook Time
13
minutes
minutes
Calories
588
kcal
Author
Karla Harmer
Ingredients
1
cup
Carrots
shredded
1
Zucchini
julienned
3
Green onions
cut into 4 equal pieces
1/4
Red onion
small
1/2
Jalapeño
sliced thinly
1
tbsp
Korean red pepper paste
1/2
tbsp
Toasted sesame oil
3
tbsp
canola oil
1
lb
pasta
Instructions
Prepare large pot with water and allow to boil.
Cut and prep veggies
Place 1 tbsp of canola oil in a hot pan
Place all veggies in a hot pan and begin to stir fry - do not add jalapeños yet
Add pasta to boiling water
Add 1 tbsp more of oil
Add Korean hot pepper paste
Add pasta. Do not rinse. Take from pot with tongs and add directly to veggies. This will allow for more water. Just a little
Toss pasta with veggies, garnish with jalapeño and then serve
Nutrition
Serving:
4
g
|
Calories:
588
kcal
|
Carbohydrates:
48
g
|
Protein:
11
g
|
Fat:
44
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
13
g
|
Monounsaturated Fat:
27
g
|
Trans Fat:
1
g
|
Sodium:
2488
mg
|
Potassium:
2562
mg
|
Fiber:
14
g
|
Sugar:
32
g
|
Vitamin A:
24099
IU
|
Vitamin C:
83
mg
|
Calcium:
165
mg
|
Iron:
6
mg