Spicy and garlicky, these Korean-inspired gochujang noodles deliver a kick of heat and rich umami flavor. This easy recipe has big flavors inspired by Korean cuisine and will satisfy anyone with a noodle craving and a loveof spicy food.
Bring a large pot of salted water to boil. Cook noodles according to directions, reserve 1 cup of pasta water.
In a large skillet over medium heat, melt the butter. Add shallot, garlic, ginger, and carrots. Saute for 4-5 minutes until carrots begin to soften, stirring frequently. Add a pinch of salt.
Once carrots have softened, add 4 cups sliced kale and a few tbsp of reserved pasta water, and cook until softened.
Make sauce: In a small bowl combine gochujang, soy sauce, sesame oil, rice vinegar, and honey, whisk to combine.
Add sauce to the pan and stir to coat all vegetables. Toss noodles in the saucy veggie mixture. If needed add 1/4 cup more of reserved pasta water at a time, to loosen the mixture until it is glossy.
Garnish with scallions.
Notes
NOTES:
If you'd like the recipe to be less spicy you can reduce the amount of gochujang, but please keep in mind gochujang is spicy and if you are very sensitive to spice this may not be the best recipe for you.
Produce swaps - You can add cauliflower, broccoli, bell peppers or zucchini very easily to this recipe. You can also swap the kale for any other leafy green like spinach or swiss chard.
Store leftovers in an airtight container in the fridge for a few days and reheat in the microwave or on the stove top.