Main ingredients 🥩
Fettuccine pastaSquare fish cakesMinced garlicScallionsEnoki mushroomsGreen chili peppersRed chili peppersSoy sauceMirinCorn syrupSesame oilGrapeseed oilSesame seeds
Striker Chef's Scallion and Fish Cake Stir-Fried Noodles
A one-pan Korean stir-fried noodle dish that's easy to make, featuring thinly sliced fish cakes and a sweet and savory soy sauce seasoning.
🙋 Recommended for
- ⭐ Those who want to reduce dishwashing and quickly make a delicious noodle dish in one pan.
- ⭐ Those who want to create a unique dish using leftover fish cakes and pasta noodles at home.
Ingredients needed 🛒2 servings
- Fettuccine pasta, 2 servings
- Square fish cakes, 2 sheets
- Minced garlic, 1 tbsp
- Scallions, generous amount
- Enoki mushrooms, 1 bag
- Green chili peppers, 1/3
- Red chili peppers, a little
- Soy sauce, 4 tbsp
- Mirin, 6 tbsp
- Corn syrup, 2 tbsp
- Sesame oil, 4 tbsp
- Black pepper, a pinch
- Grapeseed oil, 3 tbsp
- Sesame seeds, a pinch
Recipe 🍳
- Thinly slice the square fish cakes into noodle-like strips. Chop the scallions into large pieces, slice the green and red chili peppers, and trim the base of the enoki mushrooms.
- Boil water in a pan and cook the pasta noodles. 30 seconds before they are done, add the sliced fish cakes to the boiling water to blanch them, then drain both.
- In a bowl, toss the drained noodles and fish cakes with 1 tbsp of sesame oil to prevent them from sticking. In the same pan (drained), add 3 tbsp of grapeseed oil and 1 tbsp of minced garlic, and sauté over low heat until fragrant.
- Once the garlic is fragrant, increase the heat to medium, add the prepared scallions and enoki mushrooms, and stir-fry until the vegetables are slightly wilted.
- Add the tossed noodles and fish cakes to the pan and mix lightly. Pour in 4 tbsp of soy sauce, 6 tbsp of mirin, and 2 tbsp of corn syrup, then stir-fry over high heat until the liquid evaporates.
- Once the sauce is well absorbed and the liquid has evaporated, turn off the heat. Add black pepper, drizzle with 3 swirls of sesame oil, and mix in the remaining chopped scallions.
- Transfer to a serving plate and garnish with the sliced green and red chili peppers and sesame seeds.
- Thinly slice the fish cakes and prepare the vegetables.
- Boil pasta noodles, blanch fish cakes in the last 30 seconds, then toss with sesame oil.
- Sauté minced garlic, scallions, and enoki mushrooms in a pan with oil.
- Add noodles and fish cakes, then stir-fry with soy sauce, mirin, and corn syrup over high heat.
- Turn off heat, add sesame oil, pepper, and chili garnish to finish.
Cooking tips 💡
- Slice the fish cakes as thinly as possible, similar to the thickness of the noodles, to ensure they blend well and are easy to eat in one bite.
- For adults, add green chili peppers for a spicy kick to balance any potential richness. For children, omit the mirin and add a little sugar.
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