How to Make Spicy Gochujang Noodles

• servings: Feeds 1 Person

Ingredients

2 tbsp gochujang

1 tbsp miso paste

1 tbsp tahini (or another unsweetened nut butter)

1 tsp rice wine vinegar (not shown in the video - but adds some much-needed acidity!)

1 tsp chili crisp

1/2 bunch green onions

3 large cloves garlic

3 large eggs

1 tbsp canola oil

200g noodles of your choice (I used bucatini… 🙄 but udon noodles or thick ramen noodles would work better)

Sesame seeds (to garnish)

Directions

Bring a large pot of water to a boil to cook your noodles (if noodles aren’t pre-cooked)

In a small bowl, whisk together gochujang, miso paste, tahini, and rice wine vinegar, with a small ladle of your boiling water.

In another small bowl, whisk together two whole eggs + the yolk from your third egg.

Separate the dark green part of your green onions from the white/light green part. Thinly slice the white/light green part, and the dark green part, but keep both separate.

Finely mince your garlic.

In a large pan over medium heat, add canola oil and sauté your garlic and the lighter part of your green onions, along with the chili crisp.

If not already cooked, start cooking your noodles. Or re-heat if pre-cooked.

Once everything in your pan is golden and aromatic, turn the heat off your pan and add your gochujang sauce mix.

When your noodles are done cooking, add them directly to your pan with a small ladle of the cooking water. Turn the heat on the pan to the lowest setting on your stove. Add your eggs, and begin stirring.

Once your sauce has just begun to thicken, and clings to your noodles, give it a few final tosses, then plate them up. Garnish with your thinly sliced green onions and sesame seeds and enjoy!