Have you tried my VIRAL Gochujang noodles yet?!

Ingredients

• 200 g Dry Wheat Noodles (spaghetti‑style or ramen‑type, cooked al dente)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Gochujang (Korean Chili Paste) (authentic Korean brand if possible)
• 2 tbsp Peanut Butter (smooth, natural; can substitute tahini for a sesame flavor)
• 1 tbsp Lime Juice (freshly squeezed)
• 2 tbsp Chili Oil (store‑bought or homemade with oil + red pepper flakes)
• 1 clove Garlic (minced)
• 2 stalks Green Onions (thinly sliced for garnish)
• 1 tsp Sesame Seeds (toasted)
• 1 tsp Vegetable Oil (for quick stir‑fry)
• 2 tbsp Water (to thin sauce if needed)

Instructions

1. Make the Chili‑Oil Sauce

   In a mixing bowl whisk together chili oil, soy sauce, gochujang, peanut butter (or tahini), lime juice, minced garlic and 2 tbsp water until smooth.

   Time: PT5M

2. Cook the Noodles

   Bring a large pot of water to a rolling boil, add the dry noodles and cook according to package directions (about 8 minutes) until al dente. Drain in a colander and rinse briefly with warm water.

   Time: PT10M

   Temperature: 100°C

3. Toss Noodles in Sauce

   Heat 1 tsp vegetable oil in a wok over medium‑high heat. Add the cooked noodles, pour the prepared sauce over them, and toss continuously for 2‑3 minutes until the noodles are evenly coated and the sauce is heated through.

   Time: PT5M

   Temperature: 180°C

4. Garnish and Serve

   Transfer the noodles to serving plates, sprinkle with sliced green onions and toasted sesame seeds, and drizzle extra chili oil if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g