Gochujang Noodles
6 minutes and 6 ingredients - what more could you want?! Silky smooth and packed with flavour, these creamy gochujang noodles are ready in under 10 minutes and make the perfect quick and easy supper. Tangy from the gochujang and rich from the plant-based cream these are about as moreish as they come!
Serves
Ingredients
For the Noodles
<item-todo-done>2 portions of noodles of your choice<item-todo-done>
For the Gochujang Sauce
<item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp gochujang paste<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>150ml plant-based cream<item-todo-done>
To Serve
<item-todo-done> sesame seeds<item-todo-done>
Before you start
Boil the kettle | Garlic crusher | Frying pan or wok
For the noodles
- Cook the noodles in boiling water for 3-4 minutes, or according to the instructions on the pack
While the noodles are simmering, make the gochujang sauce
- Peel and crush the garlic
- Trim and slice the spring onions
- Heat 1 tbsp olive oil in a frying pan over medium heat. Once warm, gently fry the garlic until golden, taking care not to burn it. Add the gochujang, tomato puree, cream and 100ml of water to the pan. Stir to combine, and let it bubble for 2 minutes. Add the cooked noodles and fold to cover and coat. Finally, stir through the spring onions
Time to serve
- Transfer the noodles to bowls and garnish with sesame seeds