Gochujang Noodles (Spicy Korean Noodles)

4 standard portions

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Ingredients

• 50 g spring onion, sliced into thirds, some reserved for garnish ((£0.40))
• 1 red pepper, thinly sliced ((£0.50))
• 250 g chestnut mushrooms, thinly sliced ((£0.95))
• 4 tbsp Gochujang paste ((£2.79/10)=(£0.28) )
• 600 g (1 ½ packs) Japanese Style Noodles ((£0.95x2 =(£1.80))
• 3 cloves garlic, minced ((£0.75/3)=(£0.25))
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1.5 tbsp rapeseed oil
• 150 ml chicken stock/veggie stock

Method

1. Start by adding the rapeseed oil to a large, deep frying pan over high heat. Allow the pan to preheat, then add the spring onion, red pepper, and mushrooms.
2. Stir-fry on high heat for around 5 minutes, constantly stirring.
3. Meanwhile, combine the gochujang paste, soy sauce, honey, rice wine vinegar, and chicken or veggie stock in a bowl.
4. Reduce the heat to medium/low, and season the vegetables with salt. Add the gochujang mixture and garlic into the pan, stirring to combine.
5. Add the udon noodles to the pan and cover with a lid for 2 minutes. This will help loosen the noodles before stirring them into the sauce.
6. Remove the lid and stir the noodles into the sauce. Continue to cook for around 3 minutes, until the sauce has thickened/reduced and the noodles are cooked.
7. Top with the reserved thinly sliced spring onions and enjoy!