Description
Immerse yourself in a delightful blend of sweet and spicy flavors with these Korean Gochujang noodles, featuring chewy rice noodles and vibrant vegetables.
Ingredients
Scale
- 8 ounces uncooked rice noodles (250 g)
- 3 tablespoons Gochujang paste
- 3 tablespoons Hoisin sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons lime juice
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon brown sugar
- 1 tablespoon vegetable oil
- ½ cup thinly sliced mixed bell peppers
- 1 cup shredded cabbage
- ½ cup shredded carrots
Instructions
- Bring a large pot of water to a rolling boil. Add the rice noodles and cook until al dente, usually about 4-6 minutes.
- Taste the noodles to ensure they are just tender but still have a slight bite.
- Drain and rinse under cold water to halt the cooking process, then set aside.
- In a mixing bowl, whisk together the Gochujang paste, Hoisin sauce, dark soy sauce, lime juice, sesame oil, minced garlic, and brown sugar until smooth.
- Heat a wok or large skillet over medium-high heat. Add the vegetable oil, swirling to coat the pan.
- Toss in the bell peppers and shredded cabbage; sauté until slightly soft—about 2-3 minutes.
- Add the cooked noodles to the skillet and pour in the sauce, tossing to coat until heated through.
- Serve immediately, garnished with sesame seeds or chopped scallions if desired.
Notes
The sauce can be made ahead and stored in the fridge for up to a week. For added flavor, you can grill or roast the vegetables instead of sautéing them.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Korean noodles, Gochujang noodles, vegetarian noodles, spicy noodles, quick dinner