Spicy Egg Noodle Stir-Fry with Tteokbokki

Instructions

1. 1

   Cook the egg noodles according to the package instructions. Drain and set aside.

2. 2

   Soak the rice cakes (tteok) in warm water for about 10 minutes, then drain.

3. 3

   Slice the chicken breast into thin strips.

4. 4

   Julienne the carrot and bell pepper.

5. 5

   Mince the garlic.

6. 6

   In a large pan or wok, heat the sesame oil over medium-high heat.

7. 7

   Add the minced garlic and stir-fry for about 30 seconds until fragrant.

8. 8

   Add the chicken strips and cook until they are no longer pink, about 5-7 minutes.

9. 9

   Add the julienned carrot and bell pepper to the pan and stir-fry for another 3-4 minutes.

10. 10

    Add the soaked rice cakes (tteok) to the pan and stir-fry for 2-3 minutes.

11. 11

    In a small bowl, mix the gochujang, soy sauce, and sugar until well combined.

12. 12

    Add the cooked egg noodles and the gochujang mixture to the pan. Toss everything together until the noodles and ingredients are evenly coated with the sauce.

13. 13

    Cook for another 2-3 minutes, stirring frequently, until everything is heated through.

14. 14

    Slice the green onion and sprinkle it over the dish.

15. 15

    Serve the stir-fry with a boiled egg on top.