Description
A delicious and creamy dish featuring udon noodles tossed in a spicy gochujang sauce with fresh vegetables.
Ingredients
- 8 ounces udon noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup broccoli florets
- 1 cup sliced bell peppers (any color)
- 1 cup snap peas
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1/2 cup coconut milk
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Cook the udon noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Add the broccoli, bell peppers, and snap peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- In a bowl, whisk together the gochujang, peanut butter, soy sauce, rice vinegar, honey (or maple syrup), and coconut milk until smooth.
- Pour the sauce over the vegetables in the skillet and stir to combine. Add the cooked udon noodles and toss everything together until the noodles are well coated with the sauce.
- Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
- Serve the noodles hot, garnished with sliced green onions and sesame seeds.
Notes
- For a protein boost, add cooked chicken, shrimp, or tofu to the dish.
- For a spicier kick, increase the amount of gochujang or add a dash of sriracha to the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg