Gochujang Udon Noodles

Serves: 4 

Udon noodles450gfresh noodles
Gochujang3 tbsp
Toasted sesame oil1 tbsp
Soy sauce2 tbsp
Rice vinegar2 tbsp
Brown sugar1.5 tbsp
Red chili powder1 tsp
Red chili flakes1 tspmix well
Napa cabbage250gchopped
Red pepper2 mediumjulienne
Green onion1 bunchwhite + green
Garlic4 clovesshredded
Ginger1-inch pieceshredded
Sesame seeds1/4 cuptoasted
Thai basilas neededto taste
Toasted sesame oilas neededfinishing oil
Protein (pick 1)
Tofu1 boxfried
Tempeh1 boxfried
Edamame5 ozdefrosted

  • Cook the noodles for 1 minute less than the package instructions. Should be al-dente but not hard
  • Reserve some noodle water, then drain 
  • Make the sauce and set aside
  • Heat the oil in a large frying pan over medium-high. Once shimmering, add the scallion whites and greens, garlic, and ginger. Season with a pinch of salt and cook for 1 to 2 minutes
  • Add the Napa cabbage, season with a pinch of salt, and stir-fry for 3 minutes, until it is tender but not soft
  • Add in the gochujang sauce and half the sesame seeds and allow to sizzle
  • Add the cooked noodles and use tongs to coat them in the sauce
  • If it feels dry, add a spoon or two of noodle water to bring the sauce together 
  • Cook for 1 to 2 minutes or until the sauce clings to the noodles
  • If adding fried tofu, toss in now and mix well. For tempeh, make a bit extra of the gochujang sauce mix and fry pieces in a few tbsp of the sauce. Then garnish serving bowls on top with tempeh. For edamame, serve noodles in a bowl and garnish on top
  • Turn off the heat, stir in the Thai basil, top with sesame seeds and a drizzle of toasted sesame oil