Korean Gochujang Noodles
A flavorful and quick option for busy weeknights, these Korean Gochujang Noodles combine a medley of vegetables with a spicy-sweet sauce for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
- 8 ounces uncooked rice noodles (250 g)
- 3 tablespoons Gochujang paste
- 3 tablespoons Hoisin sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons lime juice
- 1 teaspoon brown sugar
- ½ cup thinly sliced mixed bell peppers
- 1 cup shredded cabbage
- ½ cup shredded carrots
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon vegetable oil
Instructions
- Bring a pot of water to a boil. Add the rice noodles and cook according to the package instructions until they are tender yet firm to the bite. Drain and set aside.
- In a bowl, whisk together Gochujang paste, Hoisin sauce, dark soy sauce, lime juice, and brown sugar. Ensure the mixture is well combined and set aside for later.
- Heat vegetable oil in a large skillet over medium heat. Add minced garlic and stir-fry for about 30 seconds until fragrant. Then, toss in the sliced bell peppers, shredded cabbage, and carrots, cooking for about 3-4 minutes or until they’re slightly tender.
- Reduce the heat to low. Add the drained rice noodles and the prepared sauce to the skillet with the vegetables. Stir gently to combine, ensuring the noodles are evenly coated in the sauce. Drizzle with sesame oil and mix thoroughly for another 2 minutes until everything is heated through.
Notes
Cook the noodles slightly underdone, as they’ll continue cooking when mixed with the hot vegetables and sauce. Adjust the spice level by varying the amount of Gochujang to suit your taste.
Find it online: https://www.dishdashkitchen.com/korean-gochujang-noodles/