30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna.

The summer produce is pretty much killing it right now.

And I am taking full advantage of all that summer has to offer and making easy summer meals. Although, I think this is the only dish I have made without tomatoes all week. Tomatoes, specifically of the heirloom variety, are pretty much ruling my life at the moment. Well, tomatoes and berries, unfortunately, I have yet to have a really good peach. I feel like really good peaches might be hard to come by in Colorado. I could be very wrong, but I just have not had an amazing peach yet, which sort of leaves me a little sad 🙁

But this recipe has nothing to do with tomatoes or peaches, so let’s just focus on the peppers, zucchini, mushrooms carrots and noodles. Can’t forget the noodles!

Oh but you guys, I have to tell you a story. It involves more noodles and little sister Asher. I mean, of course it does, what else would I talk about??

Asher was over the other day lending a helping hand in the kitchen…or what she thought was a helping hand. Really she just threw Reese wrappers all over the floor, snatched my carrots, chomped on said carrots and then left them half eaten all over the floor. Yeah, the girl is a bit of a slob. She did however help me vacuum up some dust from the two bowls that SHE broke. When she had finished you know what she asked me??

Well she came up to me and said, “Tiegy, can I have some money for helping you clean?”. Wait, what?!? Where did she even learn that? What the heck does a six (almost seven) year old need cash for?? Doesn’t she know she just helps her sister out cause she loves her??? Apparently not.

She said that mom gave her money for cleaning up around the house and she figured that since she did a little vacuuming, she deserved a little money. You know what I said? First, that it was completely bogus that mom was giving her money for cleaning. Let’s be clear here, I NEVER got money for helping out around the house. See, chores in the Gerard household where more a thing that you just did cause that’s what dad said you had to do. No questions, no money, just do it (of course we complained, but don’t all kids??). Or at least that is how it was when I was growing up. It seems things have changed a bit and it’s pretty clear that Asher has everyone (not just mom and dad, but all her siblings, cousins and grandparents) wrapped pretty tightly around her sweet little finger.

The girl is good. And so stinkin cute, I can only stay mad at her for not even a second before her adorable little face sucks me back in…

Somehow she convinced me that two bucks was fair for a good 60 seconds of work…what a chiseler!

She did however inform me that she thought my noodles in today’s post looked very pretty. Again, she clearly knows how to play me. I mean, tell me you think my food is pretty? I will immediately like you. Tell me you loved eating my food?? I love you back, like times three, AND, I will add in a nutella brownie for good measure and thankfulness.

She didn’t go that far since she would never touch these odd-looking (to her) noodles, so no nutella brownie. Instead she just stuck her finger in the nutella and went to town.

That works too.

I don’t think it’s any secret that I love Korean food and ESPECIALLY any kind of Korean sauce. It’s definitely a favorite food group and I love paring the spicy Korean flavors with all the produce summer has to offer. I did something a little different and used ahi tuna with some Korean sweet potato glass noodles. I also added a boat load of veggies and definitely a soft-boiled egg…I am a little obsessed.

Basically this 30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles recipe (wow, try saying that 3 times fast!) is a copy of this recipe I did last summer. Only I changed a few things around, got rid of the beef, added tuna, added some eggs, used really cool glass noodles, stir fried some shishito peppers and made the sauce just a little bit better. If you’re not a fan of tuna, use this beefy recipe instead or just use this recipe minus the tuna. Then you’ll have a delicious vegetarian option. Just make sure to make the noodles, sauce and those shishito peppers. The tuna is amazing (and I absolutely love its gorgeous pink color!), but the most of the flavor comes from that amazing sauce. Oh, and since this was my first experience using shishito peppers, I am kind of in awe of them. Like WHOA those little peppers pack on some delicious flavors.

Totally in love.

The entire recipe is really fast cooking. Everything comes together in around 30 minutes, and you know, it’s pretty healthy too!! Hello, I mean rainbow veggie noodles for crying out loud!

Also, I know my eggs look a tad runny, and they were, even for my liking. I thought I had the perfect timing down for my soft-boiled eggs, but I’m thinking they maybe needed just a little more trial and error run through. <–that is my life.

And I think that’s it. But really, those cute, green shishito peppers are everything, you must try them. Oh, and aren’t those glass noodles cool? I bought them on Amazon awhile ago and have been jumping out of my skin to use them. They are different, but really good with this recipe. If you’re curious, you should try them too. I think Whole Foods might carry a similar product as well.

If you don’t care to try them, just use your favorite noodle!

30 Minute Korean Tuna and Stir Fried Shishito Pepper Rainbow Veggie Noodles.

4.91 from 11 votes

4 Servings

by Tieghan Gerard

calories 882kcal

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Prep15 minutes mins

Cook15 minutes mins

Total30 minutes mins

The entire recipe is really fast cooking. Everything comes together in around 30 minutes, and you know, it's pretty healthy too!! Hello, I mean rainbow veggie noodles for crying out loud!

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Ingredients 

1x2x3x

Sauce

• ▢ 3/4 cup soy sauce, I like to use reduced sodium
• ▢ 1/4 cup brown sugar
• ▢ 2-3 tablespoons [Gochujang | http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ/ref=srem1/em1?ie=UTF8&qid=1397010543&sr=8-1&keywords=gojujang], Korean chile paste, I used 3 tablespoons
• ▢ 1 1/2 tablespoons rice vinegar
• ▢ 1 tablespoon fresh ginger, grated
• ▢ 1 clove garlic, minced or grated
• ▢ 1 tablespoon toasted sesame oil
• ▢ 1 tablespoon sambal olek, chili paste

Tuna + Noodles

• ▢ 2-4 ahi tuna steaks
• ▢ 8-12 ounces glass noodles (Cellophane, Korean Sweet Potato Noodles or any of your favorite noodles can be used)*
• ▢ 2 tablespoons sesame seed oil
• ▢ 2 large carrots, chopped into matchsticks
• ▢ 1 red bell pepper, sliced thin
• ▢ 8 ounces mushrooms, sliced
• ▢ 1 zucchini, sliced thin or spiralized
• ▢ 2 green onions, chopped
• ▢ 1/4 cup sesame seeds
• ▢ 1 small bunch fresh cilantro + basil, chopped
• ▢ 8 ounces shishito peppers
• ▢ 4 hard or soft boiled eggs, for serving

Instructions 

Sauce

• In a glass measuring cup or bowl whisk together the soy sauce, brown sugar, Gochujang, rice vinegar, ginger, garlic, sesame oil and sambal olek.

The Rest

• Rub the tuna steak with a little sauce and set aside.
• Cook your noodles according to package directions, leaving them with just a little bite. Make sure to prep all your ingredients prior to cooking.
• Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, once hot add in the carrots, red pepper and mushrooms to the wok/pan. Stir fry the veggies until just tender and bright. Add a few tablespoons of the sauce, and cook, stirring occasionally until the sauce has coated the veggies. Add the noodles, zucchini, green onions and sesame seeds. Add the remainder of the stir fry sauce and toss everything together. Cook 2-3 minutes or until the sauce has thickened slightly and coats the noodles. Remove from the heat and stir in the cilantro + basil.
• Heat a skillet over high heat and add a drizzle of sesame oil. Add the shishito pepper and sprinkle with salt + pepper. Cook until crisp, about 4 minutes. Remove the pepper from the pan and add the tuna. Sear the tuna for 2-3 minutes per side or until your desired doneness is reached.
• Divide the noodles among bowls or plates and top with sliced tuna, shishito peppers and eggs. Serve with more toasted sesame seeds and basil if desired.

Notes

*I used [Korean sweet potato glass noodles | http://www.amazon.com/packs-Noodles-Korean-Vermicelli-Dangmyun/dp/B00SERLF6Y/ref=sr_1_1?ie=UTF8&qid=1438617369&sr=8-1&keywords=korean+glass+noodles]. You can also just use whatever noodle you have on hand!

Nutrition

Calories: 882kcal | Carbohydrates: 82g | Protein: 35g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 195mg | Sodium: 390mg | Potassium: 1058mg | Fiber: 5g | Sugar: 21g | Vitamin A: 8535IU | Vitamin C: 98.6mg | Calcium: 185mg | Iron: 6.4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

And we should probably eat, those noodles look SO good!