Gochujang Noodles
A tasty meal in under 10 minutes, how good!
These spicy Korean-inspired noodles are super easy to make with just a few simple ingredients. Perfect for a quick lunch or an easy dinner, you can throw it all together in just ten minutes. Let’s go!
These spicy Korean-inspired noodles are my idea of the perfect lazy dinner.
Instant Noodles
Cheap, cheerful and ridiculously quick, instant noodles are a pantry staple that you can whip into something delish with minimal effort. You can use any noodles you have, but these make it all the more fuss-free.
Gochujang
Gochujang paste is like the get-out-of-jail-free card of the culinary world. It’s absolutely banging with flavour, and comes to the rescue of any dish in danger of being dreadfully boring. Even as a chilli paste it’s not too spicy, truly taking out the Goldilocks award for being just right.
Cabbage
Wombok is my go-to for this dish, but any cabbage with help to bring some substance while still cooking down in a minute or two. Most Asian veg will dance along in harmony here, with bean sprouts and bok choy all great additions.
More Healthy Recipe Ideas
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More Healthy Recipe Ideas 〰️
Recipe Variations
This dish is a great way to use up any leftovers you have! You can use any cabbage, grated carrot, bean sprouts, even shredded kale to add more veg to the mix.
You can toss in frozen peas or add some fried tofu for extra protein. It’s a fabulous choose-your-own-adventure kind of meal.
Most supermarkets have gochujang paste, but your trusty Asian grocer should definitely have some in stock. It’s well worth the effort to find it, as there’s nothing better than tasty gochujang.
Ten Minute Noodles
Ingredients
- 2 packets of instant noodles
- 1/4 wombok cabbage
- 1/2 bunch spring onions
- 2 tablespoons gochujang paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon sesame oil
- 2 eggs
- Black sesame seeds, for garnish
Instructions
- Finely chop the cabbage. Set aside.
- Cut away the roots of the spring onion, then wash the spring onions thoroughly to remove any dirt. Finely slice the white portion of the spring onion and set aside. Keep the green tops for later.
- Mix together the gochujang paste, soy sauce, brown sugar, minced garlic and sesame oil. Set aside.
- Heat a small amount of oil in a large frypan. Add the white spring onion and cook until it starts to soften, 1 minute.
- Add the cabbage and fry until just wilted, 1-2 minutes. Turn the heat down low while you cook the noodles and the eggs.
- Cook the instant noodles according to the packet instructions. Drain and set aside.
- Heat some oil in a medium-sized frypan. Crack the eggs into the pan and cook to your liking, 3-5 minutes.
- When the eggs are almost ready, it's time to mix the noodles with the sauce.
- Push the cabbage mixture to one side of the pan, then pour the gochujang sauce into the empty side of the pan. When it starts to simmer, add the noodles and toss them through the sauce until well coated.
- Stir the cabbage mixture through the noodles. Serve the noodles into bowls, then top with sliced green spring onion, the fried eggs and black sesame seeds. Delish!
