It's the perfect time of year to share a collection of my favorite recipes from past spring seasons!
READ: 25 Popular Spring Recipes of 2024.
These Gochujang Peanut Veggie Noodles will be ready in less than 30 minutes and bring all the flavor to your dinner table.
If you have my latest cookbook, Dinner Tonight, you know how much I love gochujang! This fermented Korean chile paste adds instant flavor to any dish and I cannot get enough of it. The gochujang plus a variety of other pantry staples come together with a few fresh ingredients to make an out-of-this-world sauce.
Once your sauce is made, you will simply cook your ramen according to package directions then toss in the sauce with a few veggies! Speaking of ramen, be sure to check out my notes below on the best kind to use. Once your noodles, sauce, and veggies are all incorporated, simply top with your preferred garnishes, and dinner is served.
In a small bowl, whisk together the coconut aminos, peanut butter, coconut sugar, toasted sesame oil, gochujang, lime juice, rice vinegar, and vegetable broth. Set aside.
In a large skillet, heat the avocado oil over medium heat. Once hot, add the shallot, garlic, and ginger. Sauté until fragrant, about 2 minutes. Carefully pour in the gochujang sauce and stir to combine. Bring to a simmer and cook for 2 minutes. Reduce the heat to low and allow to simmer very gently while you cook your ramen.
Cook the ramen al dente according to package instructions. Reserve 1 cup of pasta water, drain the noodles then add them directly to the saucepan. Increase the heat to medium. Using tongs, toss the noodles in the sauce rapidly, adding pasta water in ¼ cup increments until the sauce is glossy and coats the noodles.
Add in the cabbage, peas, and edamame. Toss to combine, continuing to add pasta water as needed, until the veggies are completely incorporated. The steam from the noodles will cook them slightly but still keep a little crunch.
Serve immediately. Distribute into bowls and top with peanuts, Thai basil, green onions, and red pepper flakes if using.
You could swap in cashew butter instead!
Gochujang is a fermented Korean chile paste adds instant flavor to recipes. Note that gochujang is often made with a small bit of wheat to help the paste firm up, making it a little difficult to find a gluten-free option, but the Coconut Secret brand, which is made with coconut aminos, can be found online and at various grocers.
Overall, we found two 3 oz. pucks (for a total of 6 oz.) of brown rice ramen worked best after lots of testing! We tested this with three kinds of ramen and they really vary widely on how much sauce they soak up. For example, normal ramen noodles ended up with way too much pasta vs. sauce.
I hope y’all love these Gochujang and Peanut Veggie Noodles as much as I do! Comment below once you try this recipe!
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Photography by Eat Love Eats.
The post Gochujang Peanut Veggie Noodles appeared first on The Defined Dish.
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