Epic Quick Korean Noodles
Super tasty and a real treat! Ready in minutes with an addictive sweet and spicy sauce and delicious veg. This noodle dish has just become our favourite go-to dinner!
Takes
Serves 2
Ingredients
For the Sauce:
- 6-10 tbsp tamari use more for a saltier taste, or less for a lighter flavour
- 6 tbsp maple syrup
- 3 tbsp rice wine vinegar
- 4 tbsp tahini or nut butter of choice
- 3 tsp garlic powder
- 1 tbsp chilli flakes
- 2 tbsp cornstarch
- 8 tbsp water
For the Rest:
- 200 g courgette zucchini
- 150 g button mushrooms
- 1 tbsp sesame seeds
- 6 nests of whole wheat noodles 320g
For Garnish:
- Fresh coriander cilantro
- Scallions spring onions
- Sesame seeds
- Chilli flakes or gochugaru Korean chilli powder
Instructions
- Prepare the Sauce: Mix all the sauce ingredients in a bowl until smooth.
- Cook the Noodles: Cook the noodles according to the package instructions. Save a little of the noodle cooking water.
- Prepare the Vegetables: Chop the mushrooms into small, bite-sized pieces. Slice the courgette into thin rounds. Slice the garnishes: chop the coriander and scallions (spring onions) into thin slices.
- Cook the Mushrooms: Heat a medium, non-stick pan over medium heat. Once hot, add the mushrooms and cook, stirring occasionally, for 3-4 minutes until they release their liquid and reduce in size.Add 2 tbsp of the sauce and cook for 1 minute, ensuring the sauce coats the mushrooms. Remove from the pan and set aside.
- Deglaze the Pan: Add 2 tbsp of water to the pan to deglaze it, stirring to incorporate the sauce and remove any bits stuck to the bottom.
- Cook the Courgette: Add the sliced courgettes to the pan in a single layer to allow them to brown properly. Cook for 4-5 minutes, turning them to brown both sides.
- Combine Everything: Drain and rinse the noodles. Add the cooked noodles and the remaining sauce to the pan with the courgettes. Cook for 1 minute until the sauce thickens and coats the noodles. Add some of the reserved noodle cooking water to thin the sauce if it becomes too thick.
- Serve: Divide the noodles into two bowls. Garnish with the cooked mushrooms, courgettes, sliced scallions, sesame seeds, and chilli flakes (or gochugaru) for a spicy kick. Devour!
