Glossy Gochujang Noodles

Details

• Author: CuisineSavvy
• Cuisine: Korean
• Course: Main
• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Diet: Vegan
• Categories:#weekday#Korean#tofu#noodles#spicy#skillet#plant-based

Nutritional Values

Fully plant-based. Contains peanuts, soy (tofu and soy sauce or coconut aminos), sesame, and gluten if ramen or stir-fry noodles are used — substitute certified gluten-free rice noodles if needed. Gochujang pastes vary by brand; check the label if you require a strictly gluten-free or low-sodium version. Vegan kimchi is used throughout; confirm the label, as some kimchis contain fish sauce or anchovy paste. Not suitable for nut allergies due to peanut butter in the sauce. Pairs well with dry Riesling, Chablis, or a cold lager.

Not available.

Glossy Gochujang Noodles

Slicked with a deep-red peanut-gochujang sauce that clings to every strand, these noodles are glossy, warming, and just bold enough to demand a second bowl. Crispy marinated tofu, tangy kimchi, and a finish of nori and nutritional yeast make this a proper weeknight showstopper. Pair with a dry Riesling, a crisp Chablis, or an ice-cold lager.

Ingredients
[ ] 400 g firm tofu, pressed and cut into bite-sized cubes
[ ] 300 g ramen or stir-fry noodles (use rice noodles for a gluten-free version)
[ ] 100 g baby spinach or other leafy greens
[ ] 150 g vegan kimchi, roughly chopped
[ ] 2 tbsp neutral oil (such as sunflower or rapeseed), for frying
[ ] For the gochujang sauce:
[ ] 3 tbsp gochujang paste
[ ] 1 tbsp tomato purée
[ ] 2 tbsp smooth peanut butter
[ ] 2 tbsp soy sauce or coconut aminos
[ ] 1 tbsp toasted sesame oil
[ ] 3 garlic cloves, minced
[ ] 1 tsp light brown sugar
[ ] 4–6 tbsp water or vegetable stock, to thin
[ ] To finish:
[ ] 1 tsp coconut aminos (a few drops, for umami)
[ ] 1 nori sheet, cut into small squares
[ ] 2 tbsp nutritional yeast
[ ] 3 spring onions, thinly sliced
[ ] Small handful of fresh coriander or basil leaves
[ ] Chilli oil, to serve (optional)

Instructions
[ ] 1. Whisk together the gochujang, tomato purée, peanut butter, soy sauce (or coconut aminos), sesame oil, minced garlic, and brown sugar in a small bowl. Add water or vegetable stock, one tablespoon at a time, until you have a pourable, glossy sauce. Set aside.
[ ] 2. Place the pressed tofu cubes in a shallow bowl and spoon over 3–4 tablespoons of the sauce. Toss gently to coat and leave to marinate for at least 5 minutes while you prepare everything else.
[ ] 3. Bring a large pan of salted water to the boil and cook the noodles according to the packet instructions. Drain, reserving a small cup of cooking water, and set aside.
[ ] 4. Heat the neutral oil in a wide, non-stick frying pan or wok over a medium-high heat. Add the marinated tofu in a single layer and fry for 3–4 minutes per side, undisturbed, until the cubes are golden and slightly crisp. Remove from the pan and set aside briefly.
[ ] 5. Reduce the heat to medium. Pour the remaining sauce into the same pan and leave it to bubble for 30 seconds.
[ ] 6. Add the drained noodles and toss to coat, adding a splash of the reserved noodle water to loosen the sauce if needed.
[ ] 7. Add the spinach or greens and toss until just wilted.
[ ] 8. Add the chopped kimchi and the fried tofu to the pan. Fold everything together gently so the tofu stays intact.
[ ] 9. Add a few drops of coconut aminos and toss once more.
[ ] 10. Divide between bowls. Scatter over the nori squares, nutritional yeast, spring onions, and fresh herbs. Drizzle with chilli oil if you like more heat. Serve immediately.

https://www.cuisinesavvy.com/recipe/glossy-gochujang-noodles