D'Nika's Saucy Gochujang Noodles
"Crave-worthy asian noodles with a silky smooth gochujang sauce. They're easy to make,have a punchy heat, and are made with both rice noodles and zoodles. Although you can choose one or the other if you prefer!"Serves 6 | Prep Time 20 minutes | Cook Time 5 minutes
Why I Love This Recipe
If you want just rice noodles, use 14–16 ounces of rice noodles. If you choose to use all zucchini noodles, use 6–8 medium zucchini.
Ingredients You'll Need
3 large zucchinis, spiralized
1 tsp salt
8 ounces rice noodles, cooked according to package directions; drained
¼ cup gochujang
2 tbsp hoisin sauce
3 tbsp fresh lime juice
3 tbsp olive oil
1 tsp minced fresh garlic
½ cup water
1 tbs cornstarch
2 tsp toasted sesame oil
2 tbsp unsalted butter
Sliced scallions and sesame seeds for serving
Toss zucchini with salt in a strainer set over a bowl; let sit 15 minutes.
Meanwhile, whisk together gochujang, hoisin, lime juice, oil, and garlic.
Cook rice noodles according to package directions; drain and transfer back to pot over medium heat. Pour gochujang sauce over noodles and cook 2 minutes.
Squeeze zucchini noodles to release excess liquid (when you think you’re done, squeeze a bit more), discard liquid and transfer zucchini noodles to pot with rice noodles and sauce and gently toss to combine.
Whisk together water and cornstarch; pour into pan with noodles and cook until thickened and silky; about 1 minute. Off heat, stir in sesame oil and butter.
Top with scallions and sesame seeds.