Mala Gochujang Noodles (韓式麻辣拌麵)
A take on summer cold noodles inspired by Taiwanese and Korean flavours. Spicy, cool, and refreshing, ready within 15 minutes! Can be eaten hot or cold.
Ingredients
- • 150 grams Korean Buckwheat Noodles
- • 2 tablespoons gochujang (korean chilli paste)
- • 1 teaspoon rice vinegar
- • 1/2 teaspoon ground Sichuan pepper
- • 1/2 tablespoon brown sugar
- • 1 tablespoon chilli oil
- • 1 teaspoon sesame oil
- • 1 tablespoon water
- • 3 cloves garlic, finely minced
- • 1/2 teaspoon toasted sesame seeds
- • 50 grams bean sprouts
- • 1 spring onions, thinly sliced
- • 30 grams vegan kimchi (homemade recipe here)
Preparation Steps
### Step 1: Make the Noodles: Cook noodles according to package instructions. If eating them cold, drain noodles and soak in ice water while you prepare the sauce.
Make the Noodles: Cook noodles according to package instructions. If eating them cold, drain noodles and soak in ice water while you prepare the sauce.
### Step 2: Make the Sauce: Simply whisk together all sauce ingredients.
Make the Sauce: Simply whisk together all sauce ingredients.
### Step 3: Prepare Additional Toppings & Finish: If using bean sprouts, blanch them in salted boiling water for 30-45 seconds & drain. Drain noodles from the ice bath and toss together with sauce. Top with bean sprouts, kimchi, sesame seeds, and spring onions. Enjoy Immediately.
Prepare Additional Toppings & Finish: If using bean sprouts, blanch them in salted boiling water for 30-45 seconds & drain. Drain noodles from the ice bath and toss together with sauce. Top with bean sprouts, kimchi, sesame seeds, and spring onions. Enjoy Immediately.