Silky, spicy and umami, these gochujang noodles are perfectly balanced with a fresh cucumber salad. Yes please.
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Serves
4
Cucumber
Chilli Oil
Rice Vinegar
Sesame Seeds
Spring Onions
Garlic Cloves
Fresh Ginger
Tomato Purée
Silken Tofu
Gochujang
Egg Noodles
Soy Sauce
Chilli Oil
Serves
4
Cucumber
Chilli Oil
Rice Vinegar
Sesame Seeds
Spring Onions
Garlic Cloves
Fresh Ginger
Tomato Purée
Silken Tofu
Gochujang
Egg Noodles
Soy Sauce
Chilli Oil
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Step 1.
Finely slice the cucumber and add it to a bowl with the chilli oil, rice vinegar, a pinch of salt and the sesame seeds. Finely slice the spring onions and set aside for garnish.
Step 2.
Heat a splash of olive oil in a large pan over a medium heat. Grate in the garlic and ginger and cook for 2 mins. Add the tomato purée and cook for another 2 mins, then remove from the heat. Add the cooked mixture to a blender with the silken tofu, soy sauce and gochujang. Blitz until smooth, seasoning with salt and pepper to taste. Return this sauce mixture to the pan.
Step 3.
Cook the noodles following the pack instructions, then drain, reserving some of the cooking water. Toss the noodles through the sauce, loosening with a splash of the reserved cooking water if needed.
Step 4.
To serve, divide the noodles between plates and top with the cucumber salad, a drizzle of crispy chilli oil and a sprinkling of spring onions.
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