Name: Gochujang Noodles
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 16 ounces udon noodles ((450g) fresh (see Note 1 for subs)); 3 tbsp gochujang ((see Note 2)); 1 tbsp toasted sesame oil; 2 tbsp soy sauce ((use tamari for GF)); 2 tbsp mirin ((or rice vinegar)); 1.5 tbsp organic brown sugar ((see Note 3)); 1 tbsp gochugaru ((optional)); 1 heaping tbsp neutral oil; 1 bunch scallions ((about 6), whites and light greens chopped into 1-inch pieces (dark green tops sliced thinly on a bias, reserved for garnish)); 4 clove garlic cloves (finely chopped); 1 inch piece ginger (grated or minced); 6 cups napa cabbage ((or handfuls) thinly sliced (250g) OR 2 medium bell peppers, thinly sliced (see Note 4)); 0.25 cup roasted white sesame seeds ((32g) (see Note 5)); null handfuls thai basil ((or fresh cilantro, chopped)); null drizzle toasted sesame oil

Instructions

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1

Cook the [udon noodles] according to the package, but cook for 1 minute less to avoid a soggy dish. For fresh [udon noodles], add to a pot of boiling water and cook for minute (1); use a chopstick to loosen the noodles from their bundle and cook for another 30 seconds.
2

Scoop out some [noodle water], then drain the [udon noodles].
3

Make the sauce. Whisk together the gochujang (3 tbsp), toasted sesame oil (1 tbsp), soy sauce (2 tbsp), mirin (2 tbsp) or [rice vinegar], organic brown sugar (1.5 tbsp), and gochugaru (1 tbsp) if using. Set aside.
4

Cook the aromatics. Heat the tbsp neutral oil (1 heaping) in a large frying pan over medium-high heat. Once shimmering, add the [scallions] whites and light greens, cloves (4 garlic), and piece ginger (1 inch) (and bell pepper, if using). Season with a pinch of [salt] and cook for 2 minutes (1 to) over medium-high heat. If using [napa cabbage], add it now; season with a pinch of [salt], and stir-fry for minutes (3), or until it reduces in size and is tender but not soft.
5

Add in the [gochujang sauce] and the [roasted white sesame seeds] and allow to sizzle. Add in the cooked [udon noodles] and use tongs to coat them in the sauce. If it feels dry, add a [1-2 tbsp noodle water] to bring the sauce together (more likely the case when using dry noodles; fresh [udon noodles] usually don’t need the water). Cook for 2 minutes (1 to), or until the sauce clings to the [udon noodles].
6

Off the heat, stir in the [thai basil] and a drizzle of [toasted sesame oil].