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.
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- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Servings: 4
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!
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