Gochujang and Tomato Noodles
I’m litterally obsessed with these gochujang noodles! They are tasty, but also super quick and easy to cook! They’re ideal for a no-fuss summer dinner.
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 10 minutes
Frequently asked questions
Gochujang is a spicy, salty, and umami-rich fermented chili paste of Korean origin. This thick, sticky paste is spicy, salty, and full of umami flavor. It can now be easily found in the Asian aisle of most chains and, of course, in Asian grocery stores.
Ingredients
Gochujang Noodles
- 3 tablespoons (45 mL) olive oil
- 1 tablespoon (15 ml) fresh grated ginger
- 2 cloves of garlic, chopped
- 5 cups (1.25 L) diced tomatoes (about 6 tomatoes)
- 3/4 teaspoon (3.75 mL) salt
- 3 green onions, thinly sliced
- 1 tablespoon (15 ml) gochujang
- 2 teaspoons (10 mL) maple syrup
- 340 g noodles of your choice
- 1/2 cup (125 ml) cooking water
- 1 cup (250 ml) fresh basil leaves
Fried eggs (optional)
- 3 tablespoons (45 mL) olive oil
- 4 eggs
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Preparation
Gochujang Noodles
- In a large non-stick skillet, heat the olive oil over medium-high heat and cook the ginger and garlic for 1 minute. Add the tomatoes and salt and cook for a further 6 minutes, stirring often. Add green onions, gochujang and maple syrup and stir well.
- In a pot of boiling salted water, cook the pasta according to the time indicated on the package. Remove 1/2 cup (125 ml) cooking water. Drain the pasta and place in the sauce with the cooking water and basil. Stir gently.
Fried eggs
- In a non-stick frying pan, heat the olive oil over medium-high heat and gently crack half the eggs at a time. Cook on one side only for 2 to 3 minutes, or until white is cooked and egg edges are golden. Season with salt and pepper.
Note : Gochujang is a condiment that is now available in most grocery stores. On the other hand, if there’s none available in your local grocery store, try an Asian market! I guarantee it’s well worth having!
