Step 1

In a wok or non-stick frypan heat neutral cooking oil on medium-high heat. Place in mandu, making sure they are separated. Allow to brown slightly for 2-3 minutes (depending on the heat of your pan).Depending on the size of your pan, you might need to do this in batches.

Step 2

When the bottoms of the mandu are slightly browned (the oil will be spitting a little bit), very *carefully* add enough water to just cover the bottom of the pan, making sure to hold a tight-fitting lid over the cooking section to avoid splattering oil & water. (see video)Quickly cover the pan and allow to steam until the water is evaporated and the mandu is cooked through - about 5 - 7 minutes. Once the water is starting to evaporate, the mandu will continue to brown on the bottom - monitor to make sure they don't burn. Remove from the pan and set aside.

Step 3

In a jar with a tight-fitting lid combine all ingredients and shake. Set aside until needed.

Step 4

Prepare the noodles according to package directions and have standing by to add to the stir fry pan. (I use soba noodles which just require a quick microwave to soften them).

Step 5

Wipe out the pan and place on medium-high heat. Allow to come to temperature then add neutral cooking oil and the onion & carrot. Stir fry until barely starts to wilt and color on the edges. Add the cabbage and red bell pepper. Continue to stir-fry, turning frequently until the veggies are crisp-tender.Push the veggies to the edges of the pan and add the noodles to the center. Add the sauce and incorporate everything together, allowing the sauce to bubble until caramelized, coating the noodles and the veggies. (see video)Turn out the mixture onto a serving platter and top with the cooked mandu. Garnish with chopped cilantro and sesame seeds (optional). Or, serve in the frying pan, wiping down the edges.