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–+ servings
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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!

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