Creamy Gochujang Noodles with Charred Flat Beans
Take your taste buds on a flavorful journey with this Creamy Gochujang Noodles with Charred Flat Beans recipe. A fusion of Korean and Mediterranean cuisine that is spicy, savory, and creamy, perfect for a spring or summer dinner.
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Servings: 3 servings
Ingredients
- 1 small bunch - 230 g flat beans, ends trimmed
- 1 tbsp neutral oil or olive oil
- 2 tsp sesame oil
- 1 small red onion - finely chopped
- 2 garlic cloves - minced
- 2-3 tbsp gochujang - Korean Chili Paste
- 1 tbsp soy sauce
- 250 ml vegan heavy cream
- 2 tsp mild chili flakes - such as Gochugaru or Aleppo chili, more or less to taste
- salt & pepper to taste
- 150-200 ml cooking water from noodles
- 3 servings wheat noodles of preference
Top with:
- toasted sesame seeds and chili flakes - optional
Instructions
- Heat a grill pan over high heat. Add flat beans in a single layer and cook until charred and slightly blistered on both sides. Remove from pan.
- Heat a pan with oil and sesame oil over medium heat. Add onion and cook until translucent. Add garlic, gochujang, soy sauce, chili flakes and pepper. Stir-fry for 30 seconds or until fragrant. Add vegan heavy cream, stir to combine and let simmer over low-medium heat for 2-3 minutes.
- Cut the charred flat beans diagonally, in 1 cm thick slices and add to the sauce.
- Cook noodles in accordance with package instructions and reserve some of the cooking water.
- Add 100-150 ml noodle water to the sauce. Season with salt. Add more water if the sauce is still too thick.
- Drain noodles and combine with the sauce.
- Plate and top with sesame seeds and chili flakes.
Equipment
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