Description
A flavorful and spicy Korean-inspired dish featuring fresh udon noodles coated in a tangy gochujang sauce, stir-fried with aromatic garlic, ginger, scallions, and crisp Napa cabbage or bell peppers, finished with toasted sesame seeds and fresh Thai basil.
Ingredients
Scale
Noodles
- 16 ounces fresh udon noodles
Gochujang 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)
Aromatics and Vegetables
- 1 heaping tablespoon neutral-flavored oil
- 1 bunch (about 6) scallions, whites and light greens chopped into 1-inch pieces, dark green tops sliced thinly on a bias (reserve for garnish)
- 4 garlic cloves, finely chopped
- 1-inch piece ginger, grated or minced
- 6 to 8 cups thinly sliced Napa cabbage (250g) OR 2 medium bell peppers, thinly sliced
- ¼ cup (32g) roasted white sesame seeds
Finishing
- A few handfuls Thai basil leaves or fresh cilantro, chopped
- A drizzle of toasted sesame oil
Instructions
- Cook the noodles: Cook the noodles according to the package instructions, but for fresh udon noodles, boil for 1 minute, loosen with chopsticks, then cook for an additional 30 seconds to avoid sogginess.
- Drain and reserve water: Scoop out a small amount of noodle cooking water and then drain the noodles completely.
- Prepare the sauce: Whisk together gochujang, toasted sesame oil, soy sauce, mirin or rice vinegar, organic brown sugar, and gochugaru if using; set aside.
- Cook aromatics and vegetables: Heat neutral oil in a large frying pan over medium-high heat until shimmering. Add scallion whites and light greens, garlic, ginger, and bell peppers if using; season with salt and cook 1 to 2 minutes. If using Napa cabbage, add now with a pinch of salt and stir-fry for 3 minutes until tender but still crisp.
- Add sauce and noodles: Stir in gochujang sauce and roasted white sesame seeds to sizzle. Add cooked noodles and toss with tongs to coat evenly. If the mixture feels dry, add a spoon or two of reserved noodle water. Cook for 1 to 2 minutes until sauce clings to noodles.
- Finish and serve: Remove from heat, stir in Thai basil or cilantro, and drizzle with toasted sesame oil. Garnish with reserved scallion greens before serving.
Notes
- For dry noodles, cook according to package and use reserved noodle water to loosen the sauce as needed.
- Gochujang can be substituted with a mix of chili paste and miso if unavailable.
- Use tamari instead of soy sauce for a gluten-free version.
- Napa cabbage provides a classic texture; bell peppers add sweetness and crunch as an alternative.
- Toast the sesame seeds yourself if possible for enhanced flavor.
- Adjust spice level by omitting gochugaru or adding more for heat.
