Korean Zucchini Noodles Recipe
Hello from Tbilisi, Georgia! As a traveler, I’ve faced the challenge of sourcing Asian ingredients in this beautiful city. It was a challenge to me, especially since I was in the middle of traveling and couldn’t stock up on all the different kinds of sauces and spices in the pantry. However, this hurdle has inspired me to create simple yet delicious Asian at Home recipes using readily available ingredients. I’m thrilled to share my Korean Zucchini Noodles with you today!
Simplifying Ingredients
My usual choices for kimchi are fish sauce or Yondu, but this time, I had to rethink due to limited luggage space and the fear of sauce accidents. So, whenever we arrive at a new place, I buy fresh bottles of sauces. This experience taught me that I don’t need a ton of sauces and spices to cook. I can create a variety of dishes with just a few essential ingredients. In Georgia, my top picks are Miso broth concentrate and shiro dashi. These super versatile sauces work wonders in soups, stir-fries, and salads.
The 5 recipes I’m about to share can be made with only 1 sauce of your choice from this list.
- Soy sauce
- Fish sauce
- Oyster sauce
- Yondu
- Tsuyu
- Shiro dashi
- Miso broth concentrate
Korean Zucchini Noodles Ingredients
- 3 eggs
- 2 medium or 1 large zucchini, julienned
- 2 tbsp sesame oil, divided
- 2 1/2 tbsp yondu, tsuyu, shiro dashi, Miso concentrate, fish sauce, or soy sauce, divided
- 5 to 6 oz dried noodles such as somen, soba, rice noodles, capellini or angel hair pasta
- Salt
- Cooking oil
- Sesame seeds
- Chili flakes or gochugaru, optional
About The Noodles
I usually use noodles like somen or soba for a recipe like this. But I noticed they are more expensive and not easy to find in European/Middle Eastern countries. So, I decided to use Capellini, which is the thinnest noodles I could find in the local market in Tbilisi, Georgia. You can also use Angel hair pasta, which is more similar to somen.
Julienne 2 medium-size zucchini or squash of your choice. Set aside.
Bring enough water to a boil to cook the noodles.
Beat eggs in a bowl with a generous pinch of salt. 
How to Make Perfect Egg Ribbons
Heat a medium to large skillet over medium heat. Add a bit of cooking oil and pour enough beaten eggs to coat the bottom of the skillet. Swirl to spread the egg, and when the egg settles, carefully flip it over. After 10 seconds, remove it from the skillet and place it on a cutting board. Repeat with the remaining eggs.
Once the eggs have cooled, roll them up and cut them into ribbons.
In the same skillet, increase the heat to medium-high, add 1 tbsp sesame oil, julienned zucchini, and 1 tbsp your choice of sauce (I used shiro dashi), and stir-fry the zucchini for 4 to 6 minutes or until cooked to your desired doneness.
Cook the noodles in boiling water. You can add salt to the boiling water, but it’s unnecessary. 
Drain the cooked noodles and rinse them under cold water to remove excess starch. Drain completely.
Mix the noodles with 1 tbsp sesame oil and 1 1/2 tbsp of your chosen sauce. If you use fish sauce or soy sauce, add 1 tsp of sugar. Mix until all the noodles are evenly coated with the sauce and sesame oil.
Divide the noodles into 2 serving bowls. Top them with the egg ribbons and stir-fried zucchini. Garnish with sesame seeds and chili flakes. Drizzle extra sesame oil to your taste.
This Korean Zucchini Noodles taste even better with Easy Green Cabbage Kimchi Salad! Enjoy!
Korean Zucchini Noodles Recipe & Video
- Total Time: 15 mins
- Yield: 2 1x
Ingredients
- 3 eggs
- 2 medium or 1 large zucchini, julienned
- 2 tbsp sesame oil, divided
- 2 1/2 tbsp yondu, tsuyu, shiro dashi, Miso concentrate, fish sauce, or soy sauce, divided
- 5 to 6 oz dried noodles such as somen, soba, rice noodles, capellini or angel hair pasta
- Salt
- Cooking oil
- Sesame seeds
- Chili flakes or gochugaru, optional
Get Recipe Ingredients
Instructions
- Bring enough water to a boil to cook the noodles.
- Beat eggs in a bowl with a generous pinch of salt. Heat a medium to large skillet over medium heat. Add a bit of cooking oil and pour enough beaten eggs to coat the bottom of the skillet. Swirl to spread the egg, and when the egg settles, carefully flip it over. After 10 seconds, remove it from the skillet and place it on a cutting board. Repeat with the remaining eggs.
- Once the eggs have cooled, roll them up and cut them into ribbons.
- In the same skillet, increase the heat to medium-high, add 1 tbsp sesame oil, julienned zucchini, and 1 tbsp your choice of sauce (I used shiro dashi), and stir-fry the zucchini for 4 to 6 minutes or until cooked to your desired doneness.
- Cook the noodles in the boiling water. You can add salt to the boiling water, but it’s unnecessary. Drain the cooked noodles and rinse them under cold water to remove excess starch. Drain completely.
- Mix the noodles with 1 tbsp sesame oil and 1 1/2 tbsp of your chosen sauce. If you use fish sauce or soy sauce, add 1 tsp of sugar. Mix until all the noodles are evenly coated with the sauce and sesame oil.
- Divide the noodles into 2 serving bowls. Top them with the egg ribbons and stir-fried zucchini. Garnish with sesame seeds and chili flakes. Drizzle extra sesame oil to your taste. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
