Spicy Gochujang Noodles (recipe)
Serves: 4 | Prepping time: 15 mins | Cooking time: 15 mins
Spicy gochujang noodles are a flavorful dish that originated in Korean cuisine. These noodles are characterized by the unique flavor of gochujang, a fermented chili paste, which gives a spicy and savory kick to the dish.
Gochujang is a nutritious ingredient. It is low in calories and fat and it is rich in protein and fiber. It contains probiotics that can contribute to a healthy gut flora as well as vitamins B2 & B3. Furthermore, gochujang contains capsaicin, a compound in chili peppers that can help reduce inflammation and improve digestion.
Enjoy the flavorful combination.
Gochujang is a nutritious ingredient. It is low in calories and fat and it is rich in protein and fiber. It contains probiotics that can contribute to a healthy gut flora as well as vitamins B2 & B3. Furthermore, gochujang contains capsaicin, a compound in chili peppers that can help reduce inflammation and improve digestion.
Enjoy the flavorful combination.
What you need (ingredients)
- 2 tbsp. olive oil
- 14 oz. (400g) firm tofu, drained & pressed
- 8 oz. (225g) udon noodles
- 4 tbsp. gochujang sauce
- 3 tbsp. hoisin sauce
- 3 tbsp. lime juice & zest from 1 lime
- 2 clove garlic, minced, divided
- 2 tsp. toasted sesame oil
- 2.7 fl oz. (80ml) water
- 2 carrots, peeled & thinly sliced
- 4 baby bok choy, thinly sliced, white & green parts separated
- 1 tsp. sesame seeds, to garnish
- 4 green onions, sliced, for garnish
Nutritional values per serving
- Energy: 461 kcal
- Fats: 17 gr
- Carbohydrates: 61 gr
- Protein: 19 gr
- Fiber: 5 gr
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How to make this recipe (how to prepare it)
- Drain and press the tofu, removing as much water as possible.
- Heat 1 tablespoon of olive oil in a skillet over a medium heat. Crumble the tofu directly into the pan and cook for 5-7 minutes until very dry and most of the moisture has gone.
- While the tofu is cooking, prepare the udon noodles according to package instructions. Drain and set aside.
- Whisk together the gochujang, hoisin sauce, lime juice, zest, 1 clove of minced garlic, sesame oil and water. Set aside.
- Heat the remaining tablespoon of olive oil in a large skillet or wok. Add the carrots and white part of the bok choy and cook for 5 minutes, until just tender. Add in the udon noodles, remaining garlic clove, sauce, and green parts of the bok choy and toss, stirring frequently, for 2-3 minutes until the bok choy has wilted.
- Garnish with sesame seeds and green onions, and serve immediately.