These flavorful Gochujang Noodles are quick and easy to cook. Between the simplicity and the intense flavor, it is a truly great recipe. Studded with tender greens and meaty sliced mushrooms, they make a great vegetarian noodle dish. Add crispy tofu or grilled chicken, beef, shrimp, or egg for protein.
Course Main Dish Recipes
Cuisine Korean
Keyword asian noodles
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Servings 4servings
Calories 623kcal
Author Robin Donovan
Ingredients
8ouncesdry noodlesor the equivalent of 4 servings of fresh noodles
2tablespoonsoildivided
4ouncescremini mushroomssliced
Pinchof kosher salt
1bunch Swiss chardcenter ribs removed and leaves cut into ribbons
4garlic cloves
¼cupplus 1 tablespoon gochujangless?
½cupheavy cream
1tablespoonsoy sauce
½cupfreshly grated Parmesan cheeseplus additional for serving
Instructions
Cook the noodles al dente in salted water, according to package directions. Drain, reserving 1 cup of the noodle cooking water.
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the mushrooms and salt and cook, stirring occasionally, until they soften and begin to brown. Add the chard and cook, stirring, until wilted, about 2 minutes more. Transfer the vegetables to a bowl or plate.
Add the remaining tablespoon of oil to the skillet and then add the garlic. Cook, stirring, for about 30 seconds. Add the gochujang and cook, stirring, for about 1 minute.
Stir in the cream and soy sauce and simmer until the mixture thickens a bit, 2 to 3 minutes. Add a splash of the reserved noodle cooking water to loosen the sauce a bit.
Add the drained pasta to the skillet and cook, tossing the noodles with tongs, Cok for about 2 more minutes, adding additional reserved pasta cooking water, a little at a time, to ensure the sauce coats the noodles well. Toss in the reserved chard and mushrooms and then stir in the Parmesan cheese.
Serve immediately, garnished with green onions, fried onions, crumbled bacon, or any other garnishes, as well as additional Parmesan cheese.
Notes
You can make this dairy-free by substituting coconut milk or a mix of coconut milk and coconut cream for the cream and leaving out the Parmesan cheese.You can make it gluten-free by using gluten-free tamari or soy sauce and using rice noodles instead of wheat noodles.