15 Minute Gochujang Noodles
Need a spicy quickie? These noodles come together so quick! They are packed with spicy flavour and topped with delicious fresh cucumber, a crispy egg, crunchy peanuts and some extra chilli oil.
Ingredients
- 200g udon noodles fresh
- ½ brown onion sliced
- 4 spring onions white ends separated from green ends (you'll be using both)
- 2 teaspoon ginger minced
- 3 garlic cloves minced
- 1 tablespoon brown sugar
- 1 tablespoon tamari or soy sauce
- ¼ cup gochujang
- 2 teaspoon corn flour aka corn starch
- 3 tablespoon water for the corn starch slurry
- ¼ water extra
- 1 teaspoon sesame oil
- ½ lemon juiced
- ¼ teaspoon sea salt
- 1 tablespoon sunflower oil or whatever oil you like
Toppings
- fried egg
- crispy chilli oil
- cucumber thinly sliced
- peanuts crushed and toasted
Instructions
- Cook the fresh udon noodles to packet instructions, rinse with cold water, drain and leave aside.
- Prepare the cornstarch slurry by mixing the cornflour with the 3 tablespoon of water and leaving aside.
- Bring a large pan to medium/high heat with the sunflower oil. Add the brown onion with the white spring onion along with the sea salt and sauté for 2 minutes.
- Add the ginger and garlic and sauté for a further minute.
- Add the brown sugar, tamari and Gochujang along with the extra ¼ cup of water, stir and cook for 2 - 3 minutes.
- Bring the heat down to medium. Add the cooked noodles with the cornstarch slurry and toss to combine. Once the sauce begins to thicken (should only take 30 - 60 seconds) add the green spring onions and sesame oil, stir/toss these through then turn off the heat.
- Serve the noodles topped with fried egg, cucumber, peanuts and chilli oil and enjoy!
Nutrition
Calories: 573kcalCarbohydrates: 96gProtein: 21gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 82mgSodium: 2041mgPotassium: 367mgFiber: 8gSugar: 21gVitamin A: 433IUVitamin C: 28mgCalcium: 73mgIron: 2mg
Tried this recipe?Let us know how it was!