Steve Kroll
Wine Guy
This is a very flexible recipe I use to make Korean style Gochujang Shrimp and Noodles. About the only thing that is consistent is the sauce. Otherwise, I typically use whatever vegetables I have on hand. I've made it with gulf shrimp, bay scallops, and even tofu. I also prefer to use precooked Asian Udon noodles (recommend Ka-Me brand) because I can simply rinse or soak them in hot tap water for a few minutes and they are ready to add to the dish. But you could also substitute any kind of cooked noodles. Call me lazy, but I just prefer not to dirty another pan.
This recipe comes together very quickly, with most of the time spent in vegetable prepping. Most of the Asian ingredients can be found online, if you don't have a local source.
Gochujang Shrimp and Noodles
Makes 4 servings
Noodles
This recipe comes together very quickly, with most of the time spent in vegetable prepping. Most of the Asian ingredients can be found online, if you don't have a local source.
Gochujang Shrimp and Noodles
Makes 4 servings
Noodles
- 1 14.2 oz package precooked Udon noodles, rinsed or soaked for a few minutes in hot water (substitute 8 oz dry noodles, cooked according to package directions)
- 1/4 cup Gochujang chili paste
- 2 tbsp soy sauce
- 2 tbsp mirin or rice vinegar
- 2 tbsp brown sugar or honey
- 1 tbsp toasted sesame oil
- 1 tbsp Gochugaru (Korean chili flakes) or to taste
- 2 tbsp neutral flavored oil
- 8 oz gulf shrimp, peeled and cleaned (can substitute bay scallops or baked/fried tofu cubes)
- 6-8 cups of chopped veggies, whatever you have available. I typically use a mixture that might include napa cabbage, bok choy, scallions, thin sliced sweet bell peppers, mung bean sprouts, snow peas, and shiitake mushrooms caps
- Scallions, finely sliced
- Thai basil or cilantro, chopped
- Toasted sesame seeds, white, black, or mixed
- Whisk together sauce ingredients together and set aside.
- Heat 2 tbsp oil in a pan or wok over medium high heat. Add veggies and stir fry for 5-7 minutes until tender-crisp.
- While the veggies are frying, prepare noodles by rinsing or soaking for a few minutes in hot tap water. Separate noodles with your fingers or a chop stick. Note that if you are using dry noodles, they should be prepared in advance according to package instructions.
- Add shrimp or other protein to your veggie pan and cook through for 3-4 minutes. Add a pinch or two of salt.
- Add noodles and Gochujang sauce to pan and toss to blend everything together. Heat through.
- Serve it up in bowls, and top with your favorite garnishes.
Last edited: