I love freshly homemade noodles and I love the heat of Korean pepper paste, aka. gochujang. This delicious saucy noodle dish perfectly marries the two together, and uses some vegan cream to mellow out the heat and make the dish super hearty and comforting. As a protein source I went with vegan soy chicken pieces, but if this isn't accessible to you feel free to experiment with fried tofu, legumes or seitan. Either way I hope you try this out and love it, and let me know if you do by snapping a pic and tagging me @mealsbymiri on Instagram!
Ingredients (serves 2):
Noodles:
2 tbsp gochujang (Korean red pepper paste)
120g vegan cream
2tbsp soy sauce
1 tsp sugar
170g vegan "chicken pieces" - use a chicken substitute of your liking
2 tbsp neutral cooking oil
1 chopped scallion
2 tsp sesame seeds
Method:
Start by preparing your homemade wheat noodles, boil and rinse in cold water. Set aside while making the sauce.
Heat a pan to medium-high heat and cook the “chicken” bites in 1 tbsp neutral cooking oil until crispy and golden. Set the chicken aside to one half of the frying pan (still on the heat), or place in a separate bowl. Add gochujang plus another tbsp neutral cooking oil to the pan and cook on medium heat while stirring for a few minutes. Add cream, sugar and soy sauce and cook again for a few minutes. Add noodles (and the chicken pieces if you removed them from the pan) and toss until everything is all coated. Serve with freshly sliced scallions and a sprinkle of sesame seeds.
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