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Korean Style Gochujang Veggie Noodles
Korean Style Gochujang Veggie Noodles

Korean Style Gochujang Veggie Noodles

with Tenderstem® Broccoli and Peanuts

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Our Korean Style Gochujang Veggie Noodles is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Rapid
•Veggie
•Spicy
•Climate Conscious
Allergens:
Egg
•Cereals containing gluten
•Soya
•Peanut

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

2

Garlic Clove**

150

Tenderstem® Broccoli

1

Pak Choi

80

Sugar Snap Peas

15

Ginger Puree

50

Gochujang Paste

(Contains: Soya)

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

25

Ketjap Manis

(Contains: Soya)

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Not included in your delivery

100

Water for the Sauce

1

Honey

Nutritional information

Energy (kcal)477 kcal
Energy (kJ)1996 kJ
Fat8.6 g
of which saturates1.7 g
Carbohydrate78.2 g
of which sugars25 g
Protein20.8 g
Salt6.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Large Saucepan
•Sieve
•Garlic Press
•Pan
•Rolling Pin

Instructions

Cook the Noodles
1

a) Boil a half-full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt and bring to a boil.

b) Add the noodles to the water and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Prep the Veg
2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Cut the Tenderstem® broccoli into thirds.

c) Trim the pak choi, then thinly slice widthways.

d) Slice the sugar snap peas in half lengthways.

Sizzle the Veg
3

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the Tenderstem® broccoli and sugar snap peas. Season with salt and pepper.

c) Stir-fry until just soft and lightly charred, 3-4 mins.

d) Lower the heat to medium-high, then stir in the garlic and ginger puree. Cook for 1 min. 

Simmer the Sauce
4

a) Pour the gochujang paste, soy sauce, ketjap manis, honey and water for the sauce (see pantry for both amounts) into the veg pan. Stir well to combine, then add the pak choi.

b) Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins.  

c) In the meantime, crush the peanuts in the unopened sachet using a rolling pin.

Finishing Touches
5

a) Add the cooked noodles to the veg and toss to coat in the sauce. 

b) Simmer until piping hot, 1-2 mins.

c) Add a splash of water if it needs loosening.

Serve Up
6

a) Share your gochujang veggie noodles between your bowls.

b) Sprinkle over the peanuts to finish.

Enjoy!

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