Cheesy gochujang noodles
Ingredients
- 1 cup vegetable stock
- 2 tsp gochujang
- 2 tsp sesame oil
- 2 tsp soy sauce
- 2 tsp gochugaru
- ¼ tsp MSG
- Salt, to taste
- 2 tbsp vegan butter, divided
- Oyster mushrooms, roughly chopped
- 1 cup spring onion whites, chopped
- 12 cloves garlic, sliced
- ¾ cup grated vegan cheddar
- ¼ cup grated vegan mozzarella
- 12 ounces udon noodles
- Pak choi
- Garlic shoots
- Finely chopped green onion
- Toasted sesame seeds
- Chili garlic sauce
Steps
- Add the stock, gochujang, sesame oil, soy sauce, gochugaru, and msg to a bowl, whisk to combine.
- Heat 1 tablespoon of butter in the wok. Once melted add the mushrooms, and cook until slightly crisp around the edges.
- Reduce the heat and add the remaining butter. Once melted, add the spring onion whites and garlic.
- Cook, stirring often, until the the garlic is fragrant.
- Pour in the sauce and vegan cheese, stirring to combine.
- Reduce the heat and simmer, stirring often until the cheese has melted and the sauce is thickened.
- Meanwhile, boil the noodles according to package directions.
- Transfer the noodles to the wok along with the pak choi and garlic shoots.
- Toss thoroughly until the noodles are coated.