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
*Don't want a mixture or rice noodles and zucchini noodles?
You can use one or the other.
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 zucchini, spiralized
1 tsp salt
8 ounces rice noodles, cooked according to package directions; drained
1/4 cup gochujang
2 tbsp hoison sauce
3 tbsp fresh lime juice
3 tbsp olive oil
1 tsp minced fresh garlic
1/2 cup water
1 tbs cornstarch
2 tsp toasted sesame oil
2 tbsp unsalted butter
Sliced scallions and sesame seeds for serving
Step 1: 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.
Step 2: Cook rice noodles according to package directions; drain and transfer back to pot overmedium heat. Pour gochujang sauce over noodles and cook 2 minutes.
Step 3: 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 andsauce and gently toss to combine.
Step 4: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.
Step 5: Top with scallions and sesame seeds.