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The summer produce is pretty much killing it right now.

30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna | @hbharvest

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??

30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna | @hbharvest

30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna | @hbharvest

30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna | @hbharvest

30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna | @hbharvest

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!

30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna | @hbharvest

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.

30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna | @hbharvest

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.

30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna | @hbharvest

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 Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna | @hbharvest

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Calories Per Serving: 882 kcal

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



  • 3/4 cup soy sauce I like to use reduced sodium
  • 1/4 cup brown sugar
  • 2-3 tablespoons [Gochujang |] 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



  • 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.


*I used [Korean sweet potato glass noodles |]. You can also just use whatever noodle you have on hand!
View Recipe Comments

30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna | @hbharvest

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

30 Minute Korean Stir Fried Shishito Pepper Rainbow Veggie Noodles with Seared Tuna | @hbharvest

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  1. 5 stars
    I had a boatload of Shishito peppers from my garden needed to use googled recipes this came up.SO OMG GOOD!I didn’t have any fish or AHI.Passing this recipe on to my vegan niece.

    This is a keeper!
    Making this for my husband tonight,again without fish/ahi.I think he’ll love it

  2. Wow! This recipe was amazing…I even got a comment that it tasted like it was made in a restaurant..

    I took a vegetarian twist and air fried tofu before putting it in with the veggies and noodles. I did omit the eggs (I hate runny yolk) and added in extra zucchini noodles.

    I cannot wait to make this again!

    1. Hey Perri,
      I would recommend using about 8 ounces per person. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Made this tonight, it was delish! My husband kept saying, “This is excellent!” over and over. Thank you!!

  4. Just made this and it was yummy!! A few comments: I did not like the shishito peppers… not your fault obviously, I just didn’t like how they tasted! They were bitter… and I read online that 1 out of 10 of them is spicy, and of course as I was telling my husband that fun fact I bit into the spicy pepper. It was horrible! Ha ha.
    I found the noodles quuuite spicy so I would definitely put half as much spicy pepper paste next time. The mushrooms also released a lot of liquid and I waited for it to evaporate before moving to the next step, so my carrots and peppers lost their crunch – next time I’ll cook the mushrooms first and wait for the liquid to evaporate before adding in the other vegetables. But it was delicious!

  5. 안녕하세요. 전 한국인인데 이렇게 잡채를 예쁘게 요리해주셔서 너무 감사합니다:) 이름도 예쁘네요 레인보우라니!
    Hi, I’m Chohui live in Korea.
    your rainbow food looks so goooood!
    Thank U 😀

  6. My husband isn’t fond of glass noodles and I had so much left from a huge pack I bought from Costco. He loved this recipe though! It’s so hot here in Hawaii, I ended up serving it as a cold noodle salad. Just added Napa cabbage and cucumber. Amazing. He even brought left overs to work today. Thank you!!

  7. Tieghan, if the peaches aren’t as good in the mountains, you should drive down to Denver and get peaches at a farmer’s market. The peaches have been delicious already and it’s only the beginning of the season!

  8. I love everything about this. I have been loving Asian inspired flavors lately and I am growing shishito peppers in my garden this summer.

  9. That first photo.. seriously YUM. These noodles look amazing Tieghan and I love how you used tuna, I love the fish but never cook with it enough!

  10. YES! OMG! I LOVE this recipe with all my heart/stomach! Sweet potato japchae is a staple in my house. I love this recipe–not only does it look beautiful but it looks delish!!!

  11. I love these colors, what a killer stir fry! And that story about your sister is hilarious – she has a future in business or finance, I think ;). Wish I could share some peaches with you, my neighbor gave me at least 30 from his tree!