Simple Sunbutter Gochujang Noodles
I love an easy noodle dish. Especially one that whips up as quickly as this one does. It’s spicy, it’s flavorful, it’s creamy, and it’s easily customizable. For instance, this recipe is vegan, but you can add your favorite protein by seasoning it with a little salt, pepper, and garlic powder and then browning it. I used rice noodles, but you can use any noodles you like. Also, I include the measurements for the ingredients, but this is a dish you can season with your heart.
Ingredients
6 oz noodles
1 tbsp chili flakes (more or less, depends on how spicy you like it)
2 cloves of garlic, grated
2 or 3 scallions, chopped
1 tsp sugar
2 tbsp Ry’s Vanilla Sea Salt or Chai Sunbutter (I like using the Chai for savory dishes like this)
1 tbsp gochujang
6 tbsp neutral oil
2 tbsp soy sauce
Instructions
Boil noodles according to instructions to an al dente texture. Save about a 1/3 cup of cooked noodle water. Drain and rinse noodles with cold water
Add chili flakes, garlic, scallions, sugar, sunbutter, and gochuhang to heat-proof bowl.
Heat oil to 350F. Once heated, carefully pour hot oil over the ingredients in the bowl. Add soy sauce and mix to combine.
Add reserved noodle water bit by bit to bowl until achieving the consistency you want.
Add noodles to the sauce and mix well to coat noodles evenly. (Add this point, I put my noodles in a pan to cook them down with ground chicken and kale sauteed earlier, but you don’t have to).
Enjoy!
