Soy Sauce Noodle with Stir-Fried Courgette (애호박비빔국수)
Sometimes the best meals are the simplest. This soy sauce noodle with stir-fried courgette is one of those dishes I turn to when I want something quick, light, and comforting.
In Korea, we often make “ganjang bibim guksu”, soy sauce mixed noodles, as an easy lunch or late-night snack. It’s savoury, nutty, and just a little sweet, with a flavour that feels both homely and refreshing.
For this version, I used buckwheat noodles (메밀국수) because I love their chewy texture and slightly nutty flavour, but you can use any type of noodles you prefer, like somen, soba, or even thin spaghetti works well. The courgette can also be swapped with whatever vegetables you have on hand, such as carrots, spinach, or mushrooms.
This dish is perfect for busy days when you want a balanced meal without spending too much time in the kitchen. The stir-fried courgette adds a lovely bite, while the seasoned noodles soak up the umami-rich soy sauce and sesame oil. It’s ready in under 20 minutes — ideal for a weekday lunch or a light dinner.
Soy Sauce Noodle with Stir-Fried Courgette(애호박간장비빔국수)
Ingredients
Method
- Wash all the vegetables and prepare the noodles
- Julienne the courgette into thin matchsticks.
- Thinly slice the green onion.
- Finely chop the chilli (remove seeds for less heat).
- Mince the garlic if not already prepared.
- Heat a pan over medium heat and add perilla oil.
- Add green onion, garlic, and chilli, then sauté briefly until fragrant.
- Add the courgette and stir-fry.
- Season with ½ tablespoons of soy sauce and a pinch of salt, and cook until just tender (don’t let it get too soft).
- Transfer to a plate and set aside.
- Boil the noodles in a pot of water according to the packet instructions.
- Drain and rinse under cold water to remove excess starch.
- Shake off any remaining water completely.
- Place the noodles in a mixing bowl. Add 1 tbsp soy sauce, 1 tbsp sesame oil, and 1/2 tbsp sugar. Toss until well coated. ( add more soy sauce, sugar as you wish)
- Transfer to a serving bowl.
- Top with the stir-fried courgette.
- Garnish with sesame seeds and seaweed flakes.
Notes
Cooking Tips for Perfect Soy Sauce Noodles with Courgette
- Don’t overcook the courgette – Stir-fry just until it turns bright green and slightly soft. Overcooked courgette becomes mushy and watery.
- Salt your courgette lightly (optional) – If your courgette is very watery, sprinkle a little salt on the julienned courgette and let it sit for 5 minutes. Pat dry before stir-frying for a firmer texture.
- Use the right noodles – Thin wheat noodles, somen, or even spaghetti work well. Just avoid very thick noodles, as they won’t mix as nicely with the sauce.
- Rinse the noodles well – After boiling, rinse under cold running water to remove starch and keep them chewy. Shake off as much water as possible before seasoning.
- Adjust seasoning to taste – If you like a stronger flavour, add more soy sauce or a pinch of salt. For a sweeter balance, add a tiny bit more sugar.
- Add extra toppings – A soft-boiled egg, shredded chicken, or even some crispy fried onions make this dish more filling.
- Serve immediately – The noodles taste best when eaten right away, while they’re slightly cool and well coated in the sauce.
