Gochujang Noodles (Print Version)
# Ingredients:
→ Gochujang Sauce
01 -
2 tbsp gochujang
02 -
2 tsp light brown sugar
03 -
1 tbsp rice wine vinegar
04 -
1 tbsp soy sauce
05 -
1–2 tbsp maple syrup
06 -
3 tbsp orange juice or apple juice
07 -
2 cloves crushed garlic
08 -
2 tsp gochugaru, optional
→ Noodles
09 -
175 g wheat or rice noodles (approximately 2 servings)
10 -
1 1/2 cups frozen edamame, thawed
11 -
Vegetables of choice to serve with (e.g., cucumber, carrots, cabbage)
12 -
2 tsp freshly ground toasted sesame seeds, optional
13 -
Herbs for garnish
# Instructions:
01 -
In a small bowl, combine gochujang, light brown sugar, rice wine vinegar, soy sauce, maple syrup, orange juice or apple juice, crushed garlic, and gochugaru. Whisk until well combined and set aside.
02 -
Prepare the wheat or rice noodles according to the package instructions. Rinse the cooked noodles under cold water to stop the cooking process and prevent sticking.
03 -
Place the noodles in a large bowl and coat them evenly with the prepared sauce. Serve in individual bowls with edamame, your choice of vegetables, ground sesame seeds, and garnishes as desired.
# Notes:
01 -
Whisking the sauce in advance makes the preparation faster and more efficient.
02 -
To maintain a no-cook recipe, use rice noodles soaked in hot water instead of boiled noodles.
03 -
Adjust the spice level by reducing the amount of gochujang; start with 1 tablespoon and adjust based on spice tolerance.
04 -
Pair the noodles with quick proteins like beans or cook additional proteins like tofu or seitan for a more substantial meal.