If I could only make one noodle dish…

gochujang

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha provides a similar heat with fewer calories.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are a cost-effective protein alternative.

Cook 1 pound of fresh udon noodles in boiling water for 1 minute, then drain.

In a bowl, mix 2 tablespoons soy sauce or tamari, 1 tablespoon toasted sesame oil, 3 tablespoons gochujang, 1 tablespoon mirin or rice vinegar, 1 tablespoon brown sugar, and 1 tablespoon gochugaru (optional) to create the sauce.

Chop the dark green tops of scallions and set aside for garnish. Cut the rest of the scallions into one-inch pieces.

Finely chop 4 garlic cloves and grate 1 inch of fresh ginger.

Thinly slice 6-8 cups of Napa cabbage and set aside.

Heat a large frying pan or sauté pan over medium-high heat and add a tablespoon of oil.

Add the garlic, ginger, and scallions to the pan and sauté until the garlic starts to color, then add the Napa cabbage and season with salt.

After about 3 minutes, when the cabbage is tender but not soft, add the gochujang sauce and 1/4 cup toasted sesame seeds to the pan and stir.

Add the cooked noodles to the pan and toss for 1-2 minutes with tongs, adding reserved noodle water if using dried noodles.

Prepare the tofu by pressing it, cutting it into cubes, tossing with olive oil, salt, pepper, and potato starch, and baking at 425°F for 30 minutes, tossing halfway through.

Add the baked tofu to the noodles along with the reserved scallion greens and torn Thai basil, and drizzle with toasted sesame oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens