Speedy gochujang noodles
Prep
10 mins
Cook
5 mins
Servings
2
Difficulty
Easy
When I'm craving something bold and satisfying but have barely any time, these speedy gochujang noodles are my go to. The gochujang paste brings serious flavour and heat, plus it's packed with probiotics that are great for your gut health. What I love most is that the whole thing comes together in just fifteen minutes from start to finish, making it perfect for busy weeknights. The creamy cashew and vegan cheese sauce balances the spice beautifully, while the fresh cabbage and spring onions keep everything light and crunchy. It's simple, quick, and honestly costs very little to make.
Ella x
Ingredients
- 1 tbspgochujang chilli paste
- 2 tsplight soy sauce
- 1 tbspvegetable oil
- 1 clove/sgarlic(finely chopped)
- ½pointed spring cabbage(shredded)
- 150 gramsudon noodles
- 2 tbspviolife creamy original(Violife Original Flavour Creamy)
- 2salad onion(salad onions, finely sliced)
- 50 gramscashews(chopped, to serve)
Detail level
Instructions
- 1
Mix the gochujang chilli paste and soy sauce in a small bowl; set aside. Boil the kettle. In a large frying pan, heat the oil over a medium-high heat. Fry the garlic, cabbage and a pinch of salt for 3-4 minutes until the cabbage has wilted.
- 2
Meanwhile, put the noodles in a large mixing bowl and cover with just-boiled water. Break up the noodles a little with a fork and soak for 3 minutes, making sure they are piping hot.
- 3
Tip the gochujang mixture into the pan with the cabbage. Add 2 tbsp of the noodle soaking water, then drain and add the noodles. Add the Violife Creamy and stir everything over the heat for a minute, until combined. Serve topped with the sliced salad onions and chopped cashews.
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