Description
A delicious and spicy Korean noodle dish made with gochujang, perfect for a quick meal.
Ingredients
Scale
- 8 ounces of spaghetti or udon noodles
- 2 tablespoons of gochujang (Korean red chili paste)
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of honey or maple syrup
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1 tablespoon of vegetable oil
- 1 cup of sliced bell peppers (any color)
- 1 cup of shredded carrots
- 1 cup of snap peas or snow peas
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Cook the noodles according to package instructions. Drain and set aside, reserving a little pasta water.
- In a small bowl, whisk together the gochujang, soy sauce, sesame oil, honey, minced garlic, and grated ginger until well combined.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced bell peppers, shredded carrots, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the cooked noodles to the skillet along with the gochujang sauce. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Cook for an additional 2-3 minutes until heated through.
- Remove from heat and stir in the sliced green onions. Serve hot, garnished with sesame seeds if desired.
Notes
- For added protein, consider adding cooked chicken, shrimp, or tofu to the stir-fry.
- For a vegetarian option, substitute honey with maple syrup and ensure the noodles are egg-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg