Spicy gochujang udon noodles
This quick Korean-inspired gochujang noodle stir-fry is packed with flavour and takes 10 minutes, making it the perfect midweek meal.
Ingredients
- 2 tbsp gochujang
- 2 tbsp light soy sauce
- 1 tbsp honey (or agave nectar, if vegan)
- 2 tsp toasted sesame oil
- 2 tsp sesame seeds, toasted
- 2 garlic cloves, crushed
- 300–400g/10½–14oz fresh or straight-to-wok udon noodles
- 100g/3½oz baby spinach
- 1 spring onion, thinly sliced, to garnish
Method
In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside.
Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain.
Tip the noodles and spinach back into the pan. Add the sauce and cook for 1–2 minutes to heat everything through, then divide between two bowls, top with the spring onion and serve.
Recipe Tips
Gochujang is a spicy Korean paste, which makes this dish spicy, too. If you'd prefer something milder, halve the amount of gochujang.
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