Korean Spicy Noodles
Wheat or rice noodles coated in a gochujang-based spicy glaze with garlic, ginger, and sesame. Served hot with a choice of protein and fresh vegetable toppings.
Ingredients
Method
Mince garlic and ginger root. Slice green onion and julienne cucumber or other chosen vegetable. Prepare protein by slicing or dicing into bite-sized pieces.
In a small saucepan, whisk together gochujang sauce, sesame oil, minced garlic, minced ginger, soy sauce, honey, and rice vinegar until smooth. Set aside.
Bring a large pot of salted water to boil. Add noodles and cook according to package directions until tender. Drain in a colander and set aside.
In the same pot, heat 1 tbsp oil over medium-high heat. Cook protein until golden and cooked through, about 5–8 minutes depending on type and size.
Return cooked noodles to the pot with protein. Pour gochujang sauce over noodles and toss vigorously for 1–2 minutes until noodles are evenly coated and heated through.
Divide noodles into bowls. Top with sliced green onion, sesame seeds, and fresh vegetables. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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