Jenny DANK Spicy Miso and Gochujang Noods

Does the name give it away? I LOVE THESE NOODLES

They kinda look like this??? And I like the metal though bc we use Gochujang, and metal chopsticks are a Korean staple (#noodfacts)

This recipe was lovingly adapted from Lindseyeatsla.com All credit goes to her culinary wisdom, go check her out!

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Makes 3 servings

Ingredients:

4 servings of noods of choice, I used our favorite Korean sweet potato noodles! The original recipe recommends classic ramen noodles.

1 tablespoon gochujang* (Korean red chili paste)

2 tablespoons white miso paste

1 tablespoon chili oil

1 tablespoon sesame oil

1 tablespoon soy sauce

1 teaspoon rice wine vinegar

1 garlic clove finely minced or micro-planed

1 tablespoon pasta water

Optional Garnish:

scallions, sesame seeds, gochugaru* (Korean red chili flakes)

Instructions:

Cook noods according to packaging instructions, save 1 tbs of pasta water

In a big bowl, mix together gochujang, miso paste, chili oil, sesame oil, soy sauce, rice wine vinegar, garlic and pasta water.

Add cooked noods to the saucy bowl and toss with tongs until evenly distributed.

Garnish if you want and enjoy!

Notes:

Gochujang: Korean red chili paste. Delicious af. and spicy! If you can't handle your spice, use sparingly

Gochujaru: Korean red chili flakes. Basically the same as above but powdered form. Must equally handle with care.