Ingredients
Scale
- 2-3 tablespoons gochujang paste (depending on how spicy you like it, 3 tbsp is quite spicy)
- 2 tablespoons soy sauce (low-sodium)
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 7-ounce packages fresh udon noodles
- 1 tablespoon avocado oil (or vegetable or canola oil)
- ½ yellow onion (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 3 green onions (sliced into 1-inch pieces, plus more for serving)
- 4 cloves garlic (minced)
- Sesame seeds (furikake or chile oil, for serving (optional)
- Fresh basil leaves or cilantro (to garnish)
Instructions
- In a bowl, mix the gochujang paste, soy sauce, mirin, rice vinegar, and brown sugar until well combined.
- Boil water in a medium pot, add the fresh udon noodles, and cook according to package instructions. Drain, rinse with cold water, and put in a bowl with a drizzle of oil to prevent sticking.
- Heat avocado oil in a large pan over medium-high heat. Sauté the yellow onion for 2-3 minutes until it starts to soften. Add the red bell pepper and cook for an additional 3 minutes.
- Include the green onions and garlic, cooking for another minute.
- Toss the noodles with the prepared sauce until well coated and glossy. Adjust the seasoning if necessary.
- Top with fresh basil or cilantro and sesame seeds or furikake before serving.
Notes
Feel free to adjust the amount of gochujang paste to suit your spice preference.
You can add more vegetables such as carrots or snap peas for extra flavor and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.