Gochujang Noodles

Used 500g frozen udon. Veg was bell pepper, frozen broccoli, and edamame. Used dried ginger. Swapped mirin for Chinese cooking wine. Good, but too spicy when hot. Reduce gochujang to 2-2.5 tablespoons.

We put the sauce on some hand cut noodles with tofu. Quite spicy, but that will vary based on the gochujang sauce you have. Trader Joe’s has a fairly mild one, but the one we just got from our local Asian store is more spicy- even though it says mild. So be aware of what your paste is like.

Added an extra Tbsp soy sauce and replaced rice vinegar with 2 Tbsp cooking wine. Used frozen udon. Used shallot instead of spring onion. Used 2 carrots, 2 zucchinis and 1 bunch broccolini as veg. Sauce enough to make 3 x 230g frozen udon. Mince meat would be a nice addition or crumbled firm tofu.