Saucy Gojuchang Noodles

(from Mainergirl’s recipe box)

Prep time: 20 minutes
Cook time: 15 minutes
Serves 6 people

Ingredients

  • 3 large zucchini, spiralized*
  • 1 teaspoon salt
  • 8 ounces rice noodles, cooked according to package directions; drained
  • 1/4 cup gochujang**
  • 3 tablespoons hoisin sauce
  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 1 teaspoon minced fresh garlic
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 2 teaspoons toasted sesame oil
  • 2 tablespoon unsalted butter (vegan butter if needed)
  • Sliced scallions and sesame seeds for serving (optional)
  • Cooked chicken (optional)

Directions

  1. Toss zucchini with salt in a strainer set over a bowl; let sit 15 minutes.

  2. Meanwhile, whisk together gochujang, hoisin, lime juice, oil, and garlic.

  3. Cook rice noodles according to package directions; drain and transfer back to pot over medium heat. Pour gochujang sauce over noodles and cook 2 minutes.

  4. Squeeze zucchini noodles to release excess liquid (when you think you’re done, squeeze a bit more), discard liquid and transfer zucchini noodles to pot with rice noodles and sauce and gently toss to combine.

  5. Whisk together water and cornstarch; pour into pan with noodles and cook until thickened and silky; about 1 minute. Off heat, stir in sesame oil and butter.

  6. Top with scallions and sesame seeds

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