Peanut and Gochujang Noodles

At some point in the distant past we had acquired a tub of Gochujang and as with all ingredients we’ve never tried before it languished in the cupboard until it was really close to its expiry date…

Then came the mad rush to find a recipe that we fancied the sound of and had most of it in the store cupboard and this one showed up on the Guardian.

Even from the get go we adapted the recipe as the initial recipe asked for what I felt could be a dangerous amount of gojuchang and I halved it.

Then when we made it a second time I doubled the garlic and ginger, and also added another 100g of cabbage, and to top it all off added steamed tender-stem broccoli tossed in soy and sesame seeds.

For the dressing

• 3 tbsp crunchy peanut butter (50g)
• 1 tbsp gochujang (20g)
• 4cm piece fresh ginger, peeled and grated
• 4 garlic cloves, peeled and minced
• 2 tbsp rice vinegar
• 3 tbsp light soy sauce
• 2 tsp toasted sesame oil
• Rapeseed oil

For the noodles

• 125g spring onions (at least), finely chopped
• 180g ramen noodles
• 300g white cabbage, finely shredded
• 50g roast salted peanuts, very finely chopped

Add all the dressing ingredients to a small bowl, then mix thoroughly and add in a tablespoon of rapeseed oil, stir again and leave aside to infuse. I like giving this a couple of hours at least.

Cook the noodles for one minute less than the packet instructions, and move them around with a fork or tongs while they’re boiling, to stop them sticking together. Scoop out a small mug of the hot water, then drain the noodles and rinse under cold water until cooled. Drizzle over a couple of tablespoons of rapeseed oil and stir to coat.

Put three tablespoons of rapeseed oil in a large frying pan on a high heat and, once hot, fry the drained spring onions for three minutes, until they’re neon green. Stir in the cabbage and cook, stirring, for seven to eight minutes, until slightly charred and soft.

Add the noodles, then pour in the dressing, mix well and heat through for a minute or two – add a tablespoon or so of the reserved noodle water to loosen, if need be. Take off the heat, then serve in the pan or distribute between two bowls; either way, top with the chopped peanuts.

Add some extra veg of your choice to bulk it out a bit, but even without this is two generous servings.

Edit: thinking of adding a crispy fried egg on top of it.