Gochujang Udon Noodles

Serves: 4 

Ingredients	Qty	Prep
Udon noodles	450g	fresh noodles
Sauce
Gochujang	3 tbsp
Toasted sesame oil	1 tbsp
Soy sauce	2 tbsp
Rice vinegar	2 tbsp
Brown sugar	1.5 tbsp
Red chili powder	1 tsp
Red chili flakes	1 tsp	mix well
Veggies
Napa cabbage	250g	chopped
Red pepper	2 medium	julienne
Green onion	1 bunch	white + green
Garlic	4 cloves	shredded
Ginger	1-inch piece	shredded
Sesame seeds	1/4 cup	toasted
Thai basil	as needed	to taste
Toasted sesame oil	as needed	finishing oil
Protein (pick 1)
Tofu	1 box	fried
Tempeh	1 box	fried
Edamame	5 oz	defrosted

Method:

• 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