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Speedy gochujang noodles

Speedy gochujang noodles

This is a seriously satisfying tangle of flavours and textures – heat from the chilli paste and umami from the soy, plus crunch from cabbage and cashews.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Ingredients

  • 1 tbsp Gochujang chilli paste
  • 2 tsp light soy sauce
  • 1 tbsp vegetable oil
  • 1 clove/s garlic, finely chopped
  • ½ pointed spring cabbage, shredded
  • 2 x 150g packs cooked udon noodles
  • 2 tbsp Violife Original Flavour Creamy
  • 2 salad onions, finely sliced
  • 50g roasted salted cashews, chopped, to serve

Method

  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.

Cook’s tip

Leftovers, Gochujang

This fermented Korean chilli paste has a deeply savoury tang. Combine it with soy sauce, garlic, sesame oil and a pinch of sugar to make a marinade for meats and fish, or mix with mayonnaise for a punchy condiment.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,124kJ/ 507kcals

Fat

22.8g

Saturated Fat

6.2g

Carbohydrates

57.4g

Sugars

9.8g

Fibre

8.7g

Protein

13.8g

Salt

3.1g

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