Ingredients:

  • 8 ounces (225g) fresh or dried Udon noodles (or other Asian-style noodles like ramen or soba)
  • 1 tablespoon (15ml) vegetable oil
  • 1 cup (110g) sliced mushrooms (shiitake, cremini, or button)
  • 1 cup (100g) thinly sliced bell peppers (any colour)
  • ½ cup (50g) sliced green onions
  • ½ cup (50g) protein of choice (thinly sliced cooked chicken, beef, or tofu) - Optional
  • 2 tablespoons (30ml) gochujang (Korean chili paste)
  • 1 tablespoon (15ml) soy sauce (low-sodium preferred)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 teaspoon (5ml) sesame oil
  • 1 clove garlic, minced
  • ½ teaspoon (2.5ml) grated ginger
  • 1-2 tablespoons (15-30ml) water (to adjust consistency)
  • 1/4 teaspoon (1.25ml) Gochugaru (Korean chili flakes) for extra heat - Optional
  • Sesame seeds for garnish
  • Chopped green onions for garnish
  • Fried egg - Optional

Instructions:

  1. Prepare the noodles according to package directions. Drain and set aside. If using fresh noodles, just separate them.
  2. In a mixing bowl, whisk together the gochujang, soy sauce, rice vinegar, honey/maple syrup, sesame oil, garlic, ginger, and water. Adjust the water until you reach your desired consistency. Taste and adjust seasonings.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the mushrooms and bell peppers and cook until softened and slightly browned, about 5-7 minutes. If using protein, add it now and cook until heated through.
  4. Add the cooked noodles and green onions to the skillet. Pour the gochujang sauce over the noodles and vegetables. Toss everything together until the noodles are evenly coated.
  5. Divide the noodles between two bowls. Garnish with sesame seeds and chopped green onions. Top with a fried egg, if desired. Dig in!