Gochujang noodles
This is a must try vegan Korean Gochujang noodles and veggies stir-fry that is quick and easy to make.This recipe takes the experience of eating noodles to a completely different level!
Servings 3
Ingredients
- 2 packs Hakka Noodles or other noodles of choice 140 grams each pack
- 1 teaspoon cooking oil
- 6 garlic cloves minced
- 1/2 inch ginger minced
- ¼ cup sliced bell peppers
- ¼ cup julienned carrots
- ¼ cup thinly sliced mushrooms
- ¼ cup blanched broccoli florets
- ¼ cup blanched baby corn strips
- ¼ cup spring onions whites and greens
For the sauce
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon Brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon vinegar
For Garnish
- 2 tsp toasted Sesame seeds
- Green spring onions
Instructions
- Cook your noodles according to the package instructions. Smear some oil all over, keep aside to cool.
- Meanwhile, heat a large thick bottom pan/skillet over medium heat.
- First add oil. Add in the ginger, garlic, stir occasionally. As soon as it turns pink and raw smell goes away, add in the spring onions (save some chopped green spring onions for garnish)
- Once these are cooked a bit then add carrots, mushrooms, blanched broccoli, baby corn and bell peppers. Saute well.
- Meanwhile, collect the ingredients listed under the sauce and add everything to a bowl and mix well. Add this to the pan with stir fried veges.
- Bring the sauce to a boil. If required add some water to adjust the consistency. After that, add in your cooked noodles and toss well to coat. Once done then take the pan off the heat.
- Taste and adjust salt and sauces to preference then serve. Garnish with the green onions and toasted Sesame seeds
Notes
1. If you don't have gochujang, you can also use gochugaru dried flakes along with chili garlic sauce.
2. Sambal oelek chili garlic sauce can be substituted with gochujang.