noodles, Korean, spicy, vegan, dinner
3 Servings
- 16 oz fresh udon noodles (or 24 oz frozen, or 8-9 oz dried)
- 3 T gochujang
- 2 T soy sauce (use Tamari for GF)
- 2 T mirin (or rice vinegar; if using vinegar, use 2 T sugar)
- 1 1/2 T brown sugar
- 1 T gochugaru (optional)
- 1 T toasted sesame oil
- 1 heaping T neutral oil
- 1 bunch scallions, whites/light greens chopped 1", dark greens reserved
- 4 garlic cloves, chopped
- 1 inch ginger, grated
- 6-8 C Napa cabbage, thinly sliced (or 2 bell peppers, sliced)
- 1/4 C roasted white sesame seeds
- 1 C Thai basil or cilantro, loosely packed
- salt to taste
- 1 t toasted sesame oil
Cook noodles per package instructions but 1 minute less. Drain, reserving some noodle water.
Whisk gochujang, soy sauce, mirin, brown sugar, gochugaru, and toasted sesame oil in a bowl.
Heat neutral oil in a large skillet over medium-high heat. Add scallion whites/light greens, garlic, and ginger. Cook 1-2 minutes. Add Napa cabbage with a pinch of salt and stir-fry 3 minutes until tender but not soft.
Add gochujang sauce and sesame seeds; let sizzle. Add noodles and toss to coat. Add a splash of noodle water if dry (more likely with dried noodles). Cook 1-2 minutes until sauce clings.
Off heat, stir in Thai basil and a drizzle of toasted sesame oil.
Source: https://rainbowplantlife.com/gochujang-noodles/
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