VEGAN GOCHUJANG BUTTERED NOODLES (NYT Greatest 50 Recipes Veganized)

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha offers a similar heat with less sugar.

vegan butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and similar in flavor.

toasted sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a nutty flavor at a lower cost.

Boil water and cook spaghetti according to package instructions; save some pasta water before draining.

In a skillet, melt 2 tablespoons of vegan butter over medium-low heat.

Add minced garlic and sauté until fragrant, about 1-2 minutes; be careful not to burn it.

Add half a teaspoon of salt, then stir in gochujang, maple syrup, and white wine vinegar; mix well over medium-high heat.

Once the sauce has come together, add the cooked spaghetti to the skillet.

Gradually add splashes of reserved pasta water to help combine the sauce with the noodles.

Add the remaining tablespoon of vegan butter and mix until melted and well combined; do not bring to a boil, just let it cook slightly.

Taste and adjust seasoning with more salt and pepper if desired.

Plate the noodles and optionally garnish with chopped scallions and black sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens