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Gochujang Noodles

Gochujang Noodles

Cost $10, save $15

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Noodles

    • 1 (8 oz package) udon noodles

  • Sauce

    • 1/4 cup gochujang
    • 💧 1/2 cup water, divided
    • 2 tablespoons soy sauce
    • 🍁 1 tablespoon maple syrup
    • 1 tablespoon fresh lime juice

  • Vegetables

    • 2 tablespoons olive oil
    • 1 (10-oz.) dinosaur (lacinato) kale
    • 1/2 cup scallions, divided
    • 🧄 1 tablespoon garlic, minced
    • 🧂 1 teaspoon kosher salt
    • 1/2 teaspoon ground black pepper
    • 🥒 1/2 cup cucumber
    • 1/2 lime, cut into 4 wedges, for serving

STEPS

1

Bring a large pot of lightly salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse under cool water; set aside.

2

Whisk together gochujang, 1/4 cup water, soy sauce, maple syrup, and lime juice in a bowl. Set sauce aside.

3

Heat oil in a wok or large skillet over medium-high heat until shimmering. Add kale, 1/4 cup scallions, garlic, salt, and pepper. Cook, stirring constantly, until greens are just wilted and tender, and garlic and scallions are glossy and almost translucent, about 2 minutes.

4

Add sauce to greens and cook until slightly thickened and darkened in color, about 1 to 2 minutes.

5

Add cooked noodles and cook until sauce is bubbling, about 2 to 3 minutes, gradually adding remaining 1/4 cup water if more sauce is needed to coat the noodles.

6

Top with cucumber, remaining 1/4 cup scallions, and sesame seeds. Drizzle with sesame oil and serve warm with lime wedges.

NUTRIENTS

Per 1 serving

🔥

299

Calories

  • 8
    Protein
  • 39
    Carbs
  • 15
    Fats

💡 Use fresh lime juice for the best flavor.Adjust the amount of gochujang for desired spice level.Cut the cucumber into thin slices for a more aesthetic presentation.