Vegan Go Go Gochujang Noodles Bosh TV

Go Go Gochujang Noodles

  • Super simple
  • 0:20 m
  • 16 ingredients

Gochujang is one of our favourite condiments to cook with, because of its gorgeous blend of sweet, savoury and spicy. We've created this delicious noodle dish with a bit of a kick, perfect for a date night or a family dinner.

Serves: 2

Ingredients

For the sauce

  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp tomato paste
  • 1 tbsp brown sugar
  • 1 tsp ginger paste
  • 60g gochujang paste
  • 1 x 400g can of coconut milk
  • 2 tbsp toasted sesame oil

For the veg

  • 150g sugar snap peas
  • 200g tenderstem broccoli
  • 250g Shiitake mushrooms
  • 2 garlic cloves
  • 2 red bell peppers

For the noodles

  • 150g dried plant-based noodles
  • Salt & pepper to taste

To serve

  • 2 tbsp sesame seeds
  • 4 spring onions

Before you start

Saucepan | Wok

Step 1

Prep your veg

  • Start by slicing your shiitake mushrooms in half, then peel and chop the garlic down to a paste
  • Chop the ends off the tenderstem broccoli and slice the red pepper into thin strips

Ingredients

  • 200g tenderstem broccoli
  • 250g Shiitake mushrooms
  • 2 garlic cloves
  • 2 red bell peppers

Step 2

Start cooking

  • Place a wok over a medium heat and pour in the sesame oil, make sure the pan is well coated in the oil before adding the shiitake mushrooms
  • Sweat the mushrooms for around 5 minutes until soft, if they begin to stick add a splash of water
  • Next, add your chopped garlic and red pepper
  • Stir for 2 - 3 minutes until the peppers are soft
  • Time to build some flavour, add the gochujang paste along with rice wine vinegar, soy sauce, ginger paste, tomato paste and brown sugar
  • Stir everything together until all the veg is well coated
  • Then add the tin of coconut milk, tenderstem broccoli and sugar snap peas
  • Let this bubble away for 5 - 10 minutes on a medium heat, turning the temperature down to low once the broccoli is cooked

Ingredients

  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp tomato paste
  • 1 tbsp brown sugar
  • 1 tsp ginger paste
  • 150g sugar snap peas
  • 60g gochujang paste
  • 1 x 400g can of coconut milk
  • 2 tbsp toasted sesame oil

Step 3

For the noodles

  • Boil a kettle of water then pour it into a pan on a high heat
  • Drop your noodles in, refer to the instructions on the back of the pack but it should only take 1 - 2 minutes to cook the noodles
  • Grab a pair of tongs and scoop the noodles out of the pan and drop them straight into your wok
  • Mix everything together until the noodles are well coated

Ingredients

  • 150g dried plant-based noodles
  • Salt & pepper to taste