Smoky Spicy Garlic Noodles: A Street Food Fusion

Allergens

Soy (soy sauce, gochujang), Wheat (egg noodles)

Ingredients

• 1. 12 oz (340g) fresh or dried egg noodles 2. 6 tbsp vegetable oil, divided 3. 5 cloves garlic, minced 4. 1 cup (225ml) gochujang (Korean red chili paste) 5. 1/2 cup (120ml) soy sauce 6. 1/4 cup (60ml) rice vinegar 7. 3 tbsp brown sugar 8. 1 tsp sesame oil 9. 1/2 cup (120ml) barbecue sauce 10. 1/2 cup (120ml) chicken or vegetable broth 11. 1/4 cup (60g) roasted seaweed, crumbled 12. 1/4 cup (30g) green onions, thinly sliced 13. Salt and pepper, to taste

Instructions

1. Cook the noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet or wok, heat 4 tbsp of vegetable oil over medium high heat. Add the minced garlic and sauté for 1 2 minutes, or until fragrant and golden brown.
3. Stir in gochujang, soy sauce, rice vinegar, brown sugar, and sesame oil. Cook for 2 3 minutes to allow flavors to meld together.
4. Add the barbecue sauce and broth to the skillet. Bring the mixture to a simmer and cook for an additional 5 minutes, or until slightly thickened.
5. Toss the cooked noodles into the skillet with the sauce, coating them evenly. Season with salt and pepper to taste.
6. Transfer the noodles to a serving platter and top with crumbled roasted seaweed and sliced green onions. Drizzle the remaining 2 tbsp of vegetable oil over the dish for added sizzle and aroma.

Chef’s Insight

The combination of gochujang and barbecue sauce brings an unexpected yet delicious twist to traditional Korean and Texan flavors.

Notes

Feel free to adjust the heat level by adding more or less gochujang according to your preference.