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"This is a really simple—silly, silly simple—Korean-style noodle dish," says Rach. She made it to use up some zucchini from her garden and leftover cabbage a friend gave her. The sauce is a little sweet, spicy and tangy. Mix it in a small bowl, then toss with the boiled noodles and sauteed meat and veggies and your "make your own takeout" dinner is done!
For more "silly simple" Asian noodle recipes from Rach, check out her Garlic Ginger Noodles with Charred Scallions and Vegetable Noodle Bowls.
Ingredients
For the Sauce:
- ¼ cup gochujang
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon pourable light brown sugar
- Juice of 1 lime
For the Noodles:
- 1 medium firm zucchini, julienned
- 2 leeks, halved and sliced
- ½ small white cabbage, thinly shredded
- 2 tablespoons olive or canola oil
- 1 pound spicy pork, chicken or turkey sausage
- 1 pound Korean fresh noodles or dried fat soba noodles
- 2 inches ginger, peeled and cut into thin matchsticks or chopped
- 4 cloves garlic, chopped or grated
- Korean pepper flakes or chopped fresh red or green chili pepper
- Toasted sesame seeds and cilantro, to serve
Yield
Serves: 4
Preparation
Heat water to boil for noodles.
For the sauce, combine ingredients.
For the noodles, prep veggies.
Heat 1 tablespoon oil, a turn of the pan, in large cast-iron or nonstick skillet over medium-high heat. Add the sausage and brown and crumble, then add the veggies and soften 2 minutes.
Cook noodles to package directions.
Add ginger, garlic and chili to veggies and sausage, then add noodles. Pour sauce over the dish and combine. Top with sesame seeds and cilantro to serve.