Gochujang Noodles

Steps

1. Cook the noodles according to package directions.
2. In a bowl, whisk together 2 tablespoons of soy sauce (or tamari), 1 tablespoon of toasted sesame oil, 3 tablespoons of gochujang paste (use 2 for less spice), mirin or rice vinegar, brown sugar, and optional gochugaru until smooth. Set aside.
3. Chop the garlic cloves, grate 1 inch of fresh ginger, and slice the scallions into one-inch pieces (save the dark green tops for garnish).
4. Thinly slice the Napa cabbage and chop any other vegetables like red bell peppers or baby bok choy.
5. Heat a large frying pan or sauté pan over medium-high heat. Add a generous tablespoon of oil, then add the garlic, ginger, and scallion mixture.
6. Lower the heat once fragrant. Add the sliced Napa cabbage and season with a little salt. Cook for about three minutes until the cabbage has shrunk and is tender but not soft.
7. Add the prepared gochujang sauce to the pan and stir into the cabbage.
8. Stir in 1/4 cup of toasted sesame seeds, then add the cooked noodles using tongs. Toss everything together for one or two minutes.
9. If using dried noodles, ensure you save some noodle water to help bring the sauce together.
10. Add your chosen protein (defrosted edamame, chopped pre-cooked tofu, or homemade baked tofu) and toss to heat through.
11. Garnish with the reserved scallion greens, Thai basil, cilantro, and a tiny drizzle of toasted sesame oil.