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From @Yeung Man Cooking

Korean Pan Noodles

20 min · Serves 1

20 mintotal
8 minhands on
16steps
1servings

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Ingredients

For the sauce

  • 1 tbsp gochujang
  • 1/2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1/2 tbsp maple syrup
  • 1/2 tsp toasted sesame oil
  • 1 pinch cayenne pepper

For the aromatics

  • 2 cloves garlic
  • 1 small piece ginger
  • 2 green onions
  • 1 tomato
  • 1 tsp avocado oil

For the noodles

  • 250 g frozen udon noodles
  • 2 tbsp coconut cream
  • 1/2 cup tofu crumble
  • To serve
  • chili threads
  • white sesame seeds

To serve

    Method

    For the sauce

    1. Combine the gochujang, soy sauce, dark soy sauce, maple syrup, toasted sesame oil, and cayenne pepper in a small cup and stir until smooth.

    For the aromatics

    1. Bring a pot of water to a boil for the noodles.

    2. Crush, peel, and finely chop the garlic.

    3. Finely chop the ginger.

    4. Chop the green onions.

    5. Dice the tomato.

    6. Heat the avocado oil in a sauté pan over medium-low heat.

    7. Add the garlic and ginger and sauté until fragrant, about 1 minute.

    8. Add the tomato and sauté for 2 minutes.

    For the noodles

    1. Cook the udon noodles in the boiling water according to package instructions.

    2. Pour the prepared sauce into the sauté pan with the tomatoes and add the coconut cream.

    3. Increase the heat to medium, stir, and cook for 2–3 minutes until the sauce thickens slightly.

    4. Drain the cooked noodles and add them to the pan with the sauce.

    5. Stir well to coat the noodles in the sauce.

    6. Add the tofu crumble and half of the chopped green onions, then stir to combine until the noodles absorb the sauce.

    To serve

    1. Plate the noodles and garnish with the remaining green onions, chili threads, and white sesame seeds.

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