Spicy Gochujang Noodles
Elevate your next Asian fix with this simple but fiery and flavour-packed noodle bowl, complete with a side of healthy greens. The red hot Korean chilli paste - Gochujang - imparts shades of heat to this vegan recipe, complemented by its part sweet, part savoury and umami-rich profile.
Ingredients
- 225 gm uncooked noodles
For the sauce
- 1½ tbsp Gochujang paste (we get our's from Urban Platter)
- 2 tbsp smooth peanut butter
- 1 tbsp rice vinegar
- 3 tbsp water
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp brown sugar
- 1 tsp garlic, finely chopped
- 1 tsp Sriracha (optional; omit if you want to cut down on the spiciness)
- 1 tbsp lime juice
- 2 tsp Yuzu (optional, we get our's from Sprig)
For assembly
- 1 large bunch bok choy
- 2 small garlic cloves
- 1 tbsp toasted sesame oil
- black sesame seeds, toasted
Instructions
Cook the noodles
- Cook the noodles according to the instructions on the packet. Drain and shock with cold water.
Prepare the Gochujang sauce
- Whisk together the ingredients for the Gochujang sauce: the gochujang paste, peanut butter, rice vinegar, soy sauce, water, sugar, lime juice, sesame oil, chopped garlic, Sriracha and Yuzu (if adding)
- Taste and adjust according to preference, for instance adding more lime juice for a zing, more peanut butter for a creamy nuttiness etc
Cook the bok choy
- Heat a tbsp of sesame oil on medium heat in a non-stick skillet.
- Add the garlic, sautéing until fragrant. Then add the stems first, stir-frying until the stems start to become pale-green in colour.
- Add the bok choy leaves only once the stems are almost cooked, sautéeing until the leaves have wilted. Remove from heat.
Assemble everything
- Toss the noodles with Gochujang sauce until evenly combined.
- Serve in a bowl with bok choy on the side and toasted black sesame seeds on top.
Notes
- If you have leftover sauce, store it in airtight container in your refrigerator. It should stay for up to a week.