Gochujang noodles, a firm favourite

A little fact about me: I am a sucker for noodles and spaghetti. Combine them with anything tasty and spicy and I’m in. So it’s no wonder that I’m currently having an intense love affair with gochujang noodles, combining my love for noodles with gochujang and chilli oil. We have been eating this dish around 3 times a week, have been for at least 6 months, which means that it’s a winner and in addition to it being very easy to make, it’s also slightly addictive. You’ve been warned.

500gr spaghetti or any type of thick round noodles
1 onion, sliced
500gr pork mince
2 fully loaded tbsp gochujang
0.5 tsp Sichuan pepper corns (whole or mashed)
1 tbsp or more Chinese chilli oil
spring onions, thinly sliced

Boil the spaghetti. Meanwhile heat oil in a pan and fry the onion. Add the mince and cook until brown. Add gochujang, pepper corns and chilli oil and quickly mix and stir fry. Add a splash of water and cook for a few more minutes. Pour the sauce into a few bowls, top with the spaghetti. Scatter the spring onions. Mix sauce with spaghetti and spring onions and enjoy one of the best meals of your life.



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