Alright, so I’ve been experimenting with Gochujang- a korean red pepper paste, for quite some time now and of course the first thing I thought to do with it was NOODLES! This red pepper paste packs heat but also has some garlic and a slight sweetness to it so it adds more than just spice- it adds a a lot of flavor. You can purchase it at almost any asian grocery store, or of course you can buy it here on Amazon.
This red pepper paste is great to throw in a stir fry with veggies, fried rice, in a grilled cheese, on some tofu, on wings..and so on and so forth. It’s incredibly versatile, potent and adds great color and flavor to any meal!
This recipe is so incredibly easy and once you look at the ingredients you will quickly realize that it doesn’t take much to make this paste come alive in any meal!
Recipe Adjustments:Veggies: Feel free to swap out the cabbage for other veggies like broccoli, snap peas, and shredded carrot!
Noodles: I used a Linguini Fini but you could use any kind of asian noodle in this dish but nothing too thin like a ramen if you’re using a ton of veggies- you want a heartier noodle to stand up to all the other ingredients.
Anyway, I hope to share more Asian recipes with you all soon, well my version of Asian that is 🙂
Happy Eating 🙂
1/2 cup sliced scallions (separate pale green and white parts from darker green stems)
Cook pasta according to package directions, preferably to "al dente" and not over cooked.
In a large skillet heat 1-2 tbsp of oil and let the oil heat up. Once the oil is hot add the sliced red peppers and scallion whites and let them cook until slightly soft, stirring continuously.
Add the cabbage, garlic, and ginger and continue to stir and cook until the garlic and ginger are fragrant and the veggies have wilted a bit more.
Turn the stove to medium low heat, and add the gochujang paste and continue to stir. If the pan is dry add a tbsp of water at a time- just enough to scrape up any paste that may be sticking to the pan.
Add in the drained cooked noodles, along with the soy sauce, remaining green scallions and cilantro.