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Korean Style Veggie Pasta with Eggs and Cucumber

Korean Style Veggie Pasta with Eggs and Cucumber

Casarecce

05 Jun, 2026 727

Korean Style Veggie Pasta with Eggs and Cucumber

Tags:

asian inspired

Prep Time:
15 minutes

Cook Time:
20 minutes

Serves:
4-6

About the recipe

A good Korean BBQ sauce will do the trick here for the sauce, or you can make your own following the instructions below.

Ingredients

For the sauce:

1/2 cup Your favorite BBQ sauce
1TB soy sauce
1TB rice wine vinegar
1 tsp gochujang
1/2 tsp fish sauce
1/4 tsp sesame oil

For the pasta:

1/2 lb Diced Mushrooms
1/2 diced medium onion
1/2 diced bell pepper
2” piece of ginger, grated on microplane
1TB garlic powder
1 lb Dried Etto Pasta like casarecce
1/2 head napa cabbage or brussel sprouts chiffonade

For the garnish:

Sliced Cucumber
Sliced green onion tops
Chili oil or Calabrian pepper sauce (optional)

Casarecce pasta box

Preparation

Combine all sauce ingredients in a small bowl until sugar is well dissolved. Soak the cucumber slices in the bowl to season and remove them before using the sauce. Set aside.
In a large nonstick skillet, Heat 1 tbsp oil over medium high heat. Add ground mushrooms, peppers and onions cook, until well browned. About 8 minutes. Add garlic powder, ginger, and cook until fragrant. About 1 minute.
Meanwhile, In a large pot, bring 4 qt of water with 1-2 tbsp salt to a boil and cook pasta according to package instructions until al dente.
Add sauce mixture and bring to a rapid simmer. Immediately add al dente cooked pasta and toss to coat noodles with sauce over high heat.
Serve in bowls over a bed of the cabbage or brussels. Garnish with more chili oil, fried egg and seasoned cucumber.

Etto Pasta