Korean Gochujang Noodles
Chewy noodles coated in spicy gochujang glaze with sesame seeds and green onion. Tossed hot and served as a standalone dish or with protein and vegetable sides.
Ingredients
Method
Bring a large pot of salted water to a boil. Mince garlic and ginger. Julienne cucumber and carrot. Slice green onion. Toast sesame seeds in a dry skillet over medium heat for 2 minutes until fragrant, then set aside.
Add soba noodles to boiling water and cook according to package directions until al dente, approximately 4–5 minutes. Drain in a colander and rinse briefly under cool water.
In a small bowl, whisk together gochujang glaze, sesame oil, soy sauce, rice vinegar, minced garlic, minced ginger, and honey until smooth.
Transfer cooked noodles to a large bowl or wok. Pour gochujang sauce over noodles and toss well to coat evenly over medium heat for 1–2 minutes until warmed through.
Divide noodles between bowls. Top with julienned cucumber and carrot, sliced green onion, and toasted sesame seeds. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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