Watch the video below to see my vegan spicy noodle eating show (mukbang) and scroll down for the recipe!
It’s been a while since I’ve done cook-bang AND mukbang videos, and I know you guys love these so here I am! Not too long ago, I showed you guys on my YouTube channel how I cooked a vegan spicy noodle stir fry, which is actually a stir-fried version of ‘jjambbong’.
Jjambbong (or jjamppong) is a popular spicy noodle soup in Korea that’s usually loaded with lots of veggies, seafood, and really spicy soup! I made something similar to that minus the soup and seafood (to make it vegan!) but still tastes just as great! Above all, it’s healthy and super easy!
By the way, has anyone seen the film ‘Parasite’? It’s a blockbuster Korean dark thriller that is now the highest grossing foreign language Palme d’Or Winner in the US. I don’t want to talk much about what it’s all about because I don’t want to spoil it, but I recommend diving straight into the movie without watching the trailer. You’ll thank me later.
For this recipe, I used liquid aminos as a substitute for soy sauce. It has a slightly “darker” taste compared to soy sauce, but it still does a good job of adding flavour. You can use soy sauce as well (honestly, I probably would’ve used soy sauce if I had some at home!).
Lastly, for the spicy-ness, I used gochugaru (Korean red pepper flakes) and poured in a bit of some leftover kimchi juice! Yum!
Here’s the written recipe! Watch the video above to see how I made it.
Vegan Spicy Noodle Stir Fry Recipe
- ¼ red onion, chopped
- 2-3 cloves garlic, minced
- Smoked tofu, sliced
- 3-4 stalks of green onions, chopped
- Cauliflower heads, chopped
- Baby bok choy
- 1 serving of noodles (any Asian style wheat noodles will do)
For the sauce:
- 1 tbsp Soy sauce (for substitutes, you can use Liquid Amino or Tamari)
- 1 ½ tbsp Gochugaru (Korean red pepper flakes)
- 1 tsp toasted sesame oil
- Leftover kimchi juice (optional)
- 1 tbsp of mirin (Japanese rice wine that has a sweet flavor) (optional)
- Heat oil in a frying pan or a griddle.
- Sweat the red onions and add in some minced garlic.
- Add in the smoked tofu, green onions, cauliflower, and baby bok choy. Add a splash of water before stirring and covering the pan.
- Let it simmer for a few minutes until the tofu starts to brown and the cauliflower becomes soft.
- Add the gochugaru (adjust the amount according to your taste), soy sauce, and mirin. Mix well.
- Throw in the cooked noodles along with a splash of starch water and sesame oil.
- Mix well, top with more chopped green onions (if desired) and enjoy!