I’ve been eying the mostly-full tub of gochujang that’s been hanging out in my fridge for a whileee now.
Finally after seeing a wave of mouthwatering gochujang recipes on IG I mustered up the courage and put my spicy chili paste to work.
Along with our trusty friend pb!
This sauce is similar to other peanutty concoctions I’ve whipped up in the past, the main difference being the addition of gochujang, of course.
So, let’s get right into it!
All you have to do is whisk together your spicy chili paste with creamy peanut butter, soy sauce (or tamari for a gluten-free recipe), rice vinegar, zingy fresh ginger, toasted sesame oil, coconut palm sugar for a subtle hint of sweetness, plus water to reach the right saucy consistency.
Fold in your tender (but not mushy) rice noodles followed by baby spinach, grated carrot, diced bell pepper, and herbaceous cilantro then top with English cuke, roasted peanuts, black sesame seeds and more cilantro… unless cilantro = soap to your taste buds, then please refrain.
Slurp them noods.
P.S. As always TASTE and adjust the recipe to suit your needs. You may want less ginger, or more sugar, for example. And feel free to add tofu or edamame for some protein power if you’d like!
P.P.S. Gochujang is usually not gluten-free, however there are gf varieties out there if that’s your thing.
P.P.P.S. This recipe is naturally spicy so if you’re not a spicy individual go with something else. I got my inspo from Eat Figs Not Pigs. Yum!
Gochujang Peanut Noodles with Veggies
Ingredients
Sauce
- 2 tablespoons gochujang (use gluten-free gochujang for gluten-free recipe)
- 2 tablespoons creamy natural peanut butter (no added oil or sugar)
- 1 tablespoon soy sauce or tamari (use tamari for gluten-free recipe)
- 1 1/2 teaspoons rice vinegar
- 1 to 2 teaspoons minced fresh ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon coconut palm sugar
- 1 tablespoon water
Vegetables
- 1 lightly packed cup baby spinach
- 1/2 cup grated carrot
- 1/3 cup diced bell peppers (red, orange or yellow)
- 1/4 cup cilantro leaves
Noodles
- 6 ounces stir-fry rice noodles (I use Thai Kitchen)
Toppings
- 1/3 cup diced English cucumber
- Roasted peanuts
- Black sesame seeds
- Cilantro
Instructions
- In a medium-large bowl, mix together the ingredients for the sauce. Taste, and adjust if you like.
- Bring a medium sized pot of water to a boil. Boil the noodles for 5 minutes or until just tender. You do not want the noodles to be mushy—they'll fall apart. Drain (do not rinse) and add the noodles to the sauce.
- Toss the noodles in your sauce, then fold in the spinach, carrots, peppers, and cilantro.
- Top with cucumber, peanuts, sesame, and more cilantro.