Description
A flavorful and easy-to-make dish featuring fresh udon noodles tossed in a spicy, savory gochujang sauce with stir-fried vegetables and aromatic herbs. Perfect for a quick lunch or dinner, this Korean-inspired noodle recipe balances heat, sweetness, and umami with a delightful crunch from fresh Napa cabbage or bell peppers.
Ingredients
Noodles
- 16 ounces (450g) fresh udon noodles
Sauce
- 3 tablespoons gochujang
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 2 tablespoons mirin (or rice vinegar)
- 1 ½ tablespoons organic brown sugar
- 1 tablespoon gochugaru (optional)
Vegetables & Aromatics
- 1 heaping tablespoon neutral-flavored oil
- 1 bunch (about 6) scallions, whites and light greens chopped into 1-inch pieces
- 4 garlic cloves, finely chopped
- 1-inch piece ginger, grated or minced
- 6 to 8 cups (or handfuls) thinly sliced Napa cabbage (250g) OR 2 medium bell peppers, thinly sliced
Garnishes
- ¼ cup (32g) roasted white sesame seeds
- A few handfuls of Thai basil leaves (or fresh cilantro, chopped)
- A drizzle of toasted sesame oil
Instructions
- Cook the noodles: Boil a pot of water and add the fresh udon noodles. Cook them for 1 minute, use a chopstick to gently separate the noodles, then cook for an additional 30 seconds. This slightly undercooks the noodles to prevent sogginess.
- Reserve noodle water and drain: Before draining, scoop out some of the starchy noodle water to use later if needed. Drain the noodles thoroughly.
- Prepare the sauce: In a bowl, whisk together gochujang, toasted sesame oil, soy sauce, mirin or rice vinegar, brown sugar, and gochugaru if using. Set the sauce aside.
- Cook the aromatics and vegetables: Heat neutral-flavored oil in a large frying pan over medium-high heat until shimmering. Add scallion whites and greens, garlic, and ginger (and bell peppers if using), seasoning lightly with salt. Stir-fry for 1 to 2 minutes. If using Napa cabbage, add it now, season with salt, and stir-fry for 3 minutes until tender but still slightly crisp.
- Add sauce and noodles: Pour in the gochujang sauce and sesame seeds, allowing the mixture to sizzle briefly. Add the cooked noodles and toss with tongs to coat well in the sauce. If the mixture seems dry, add a spoon or two of the reserved noodle water to bring the sauce together. Cook for an additional 1 to 2 minutes until the sauce clings to the noodles.
- Finish with herbs and oil: Remove from heat and stir in Thai basil leaves or cilantro. Drizzle with additional toasted sesame oil before serving for enhanced aroma and flavor.
Notes
- Note 1: If fresh udon noodles are unavailable, substitute with frozen or dried udon noodles, adjusting boiling time accordingly; dried may require longer cooking and additional water.
- Note 2: Gochujang is a Korean fermented chili paste that can be found in Asian grocery stores or online. It provides the distinctive heat and depth of flavor.
- Note 3: Organic brown sugar adds mild sweetness; you can adjust the amount to taste or substitute with coconut sugar or honey for variation.
- Note 4: Napa cabbage offers a mild, crisp texture; bell peppers add sweetness and color. Choose based on your preference or availability.
- Note 5: Roasted white sesame seeds add nuttiness and crunch; feel free to toast your own if preferred.
