Crispy Mak Guksu
Chewy Korean noodles tossed with crispy potato, zucchini, and a savory soy-garlic sauce. Ready in under 25 minutes and hits every textural note.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 9g
Ingredients
- 200 g mak guksu noodles (or ramen)
- 1 medium potato, peeled
- 1 small zucchini
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 3 stalks scallions, sliced
Instructions
- 1
Cut potato into thin matchsticks. Cut zucchini into thin matchsticks or use a vegetable peeler for ribbons.
- 2
Boil salted water in a large skillet or shallow pot. Add noodles and cook until just tender, about 4 minutes, then drain, reserving 1/4 cup pasta water.
- 3
Return empty skillet to high heat. Add 2 tbsp oil. When it shimmers, add potato in a single layer and don't stir for 3 minutes until golden, then flip and crisp the other side, 2 minutes more.
- 4
Push potato to the side. Add zucchini to the empty space, let it sear 2 minutes without stirring until lightly colored.
- 5
Stir soy sauce, sesame oil, minced garlic, and reserved pasta water together. Pour over vegetables and noodles, toss gently to coat for 1 minute until glossy.
- 6
Slide onto a plate. Top with scallions. Serve hot.
Tools you’ll need
- large skillet or shallow 3-quart pot with lid
- wooden spoon or tongs
- vegetable peeler or sharp knife
- measuring spoons
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