Spicy Gochujang Udon Noodles
A quick and flavorful dish featuring chewy udon noodles tossed in a spicy and rich gochujang sauce, perfect for a satisfying meal.
Ingrédients
Noodle Ingredients
- 200 g udon noodles Can be substituted with rice noodles or zucchini noodles for a lower-carb option.
Sauce Ingredients
- 2 tablespoons gochujang (Korean chili paste) Can be replaced with sriracha for a milder flavor.
- 1 tablespoon soy sauce Use tamari for a gluten-free option.
- 1 tablespoon sesame oil Enhances flavor of the dish.
- 1 teaspoon sugar Balances the spice in the sauce.
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Vegetable Ingredients
- 2 green onions, sliced For garnish.
- Vegetables of choice (e.g., bell peppers, carrots, bok choy) Add according to preference.
Garnish
- Sesame seeds For garnish.
Instructions
Preparation
- Gather and prepare all your ingredients: mince the garlic and ginger, and chop the vegetables into bite-sized pieces.
Cooking Noodles
- In a large pot, bring water to a boil. Add the udon noodles and cook according to package instructions (usually 5-7 minutes). Drain and set aside.
Making Sauce
- In a large pan, heat sesame oil over medium heat.
- Add minced garlic and ginger, sauté for 30 seconds until fragrant and slightly golden.
- Add gochujang, soy sauce, and sugar. Stir and cook for 1-2 minutes until well blended.
Combining Noodles and Vegetables
- Add cooked udon noodles to the pan and toss to coat evenly in the sauce for 2-3 minutes.
- Stir in your selected vegetables and cook for another 2-3 minutes until vibrant and tender.
Serving
- Remove from heat, garnish with sliced green onions and sesame seeds, and serve immediately.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or soy sauce.