Easy Eats: Buttery Gochujang Noodles
This dish combines ‘so hot right now’ gochujang paste with the richness of butter and an egg yolk to create a sticky, delicious sauce that coats each noodle perfectly.
This dish combines 'so hot right now' gochujang paste with the richness of butter and an egg yolk to create a sticky, delicious sauce that coats each noodle perfectly.
Ingredients
- 300g firm tofu, torn
- 12 mushrooms, sliced
- 2 Tbsp sesame seeds
- 2 Tbsp vegetable oil
- 320g dried udon noodles
- 100g butter
- 6 spring onions, white part chopped, green part thinly sliced
- 2 Tbsp - 1/3 cup gochujang paste (depending on level of spice required)
- ½ white cabbage, shredded
- 1 lemon, juiced
- 1 Tbsp maple syrup
- 4 egg yolks
- Extra chilli oil, to serve
Instructions
- 1.
Heat the oven to 220°C. Line a baking tray with baking paper.
- 2.
Prepare the vegetables and bring a large saucepan of water to the boil.
- 3.
Place the tofu, mushrooms, and sesame seeds on the tray, drizzle with vegetable oil, and toss to coat. Bake for 15 minutes or until golden.
- 4.
Add the noodles to the boiling water and cook according to packet instructions.
- 5.
Meanwhile, melt the butter in a deep frypan over high heat. Add the white part of the shallots and cook, stirring, for 1-2 minutes or until softened. Add the gochujang paste and stir to combine. Add the cabbage and cook, stirring, for 6-8 minutes or until wilted and softened.
- 6.
Drain the noodles and add them to the cabbage mixture along with the lemon juice, maple syrup, and roasted sesame mushrooms. Stir to combine and season to taste- adding some of the noodle cooking water if needed to thin out sauce.
- 7.
Transfer noodles to four bowls and top with the roasted sesame tofu and green part of the shallots. Add an egg yolk to each bowl and let everyone mix it into the hot noodles to create the sticky, delicious sauce. Drizzle with extra chilli oil if desired.
