Tuna Gochujang Noodles

• 份量: 4
• 总时间: 25 Minutes

配料

8 ounces capellini OR somen noodles

2 to 3 tablespoons gochujang

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

2 tablespoons white sugar OR packed light brown sugar

4 teaspoons unseasoned rice vinegar

2 teaspoons finely grated garlic OR finely grated fresh ginger OR 1 teaspoon each

Kosher salt and ground black pepper

Two 5-ounce cans water-packed OR oil-packed tuna, drained

步骤

In a large pot of boiling water, cook the noodles until tender. Meanwhile, in a large bowl, whisk together the gochujang, sesame oil, soy sauce, sugar, vinegar, garlic and ¼ teaspoon each salt and pepper. In a small bowl, combine the tuna, a pinch each of salt and pepper and 1½ tablespoons of the gochujang mixture; toss to coat, leaving the tuna in largish flakes.

When the noodles are tender, drain in a colander, rinse under cold running water until the noodles are cool to the touch, then drain again. Add the noodles to the large bowl and toss to coat with the gochujang mixture. Divide the noodles among individual bowls, then top with the tuna, dividing it evenly.

备注

Optional garnish: Toasted sesame seeds OR scallions, thinly sliced on the diagonal OR chopped cabbage kimchi OR thinly sliced radishes OR a combination

Our inspiration for this simple recipe comes from bimbim guksu, a Korean cold noodle dish that pairs delicate somen with kimchi and a spicy sauce. Gochujang, a fermented chili paste, supplies savory, umami-rich flavor and canned tuna turns the noodles into a satisfying, but not heavy, meal in a bowl. Fine pasta, such as angel hair or capellini, work well here, but if you happen to have somen, by all means, use it. And if you have lettuce on hand, shred several leaves and divide them among the bowls, creating a bed for the noodles; toss well before eating.