Garlic butter noodles with honey and gochujang
Sweet, sour, salty and packed with heat, this spicy meatless mushroom and noodle dish can be cooked in 15 minutes flat. Enjoy for breakfast, snack, lunch or dinner. Cook extra for second and third helpings.
Servings 3 people
Ingredients
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon gochujang Korean chili paste
- 2 tablespoons honey
- 1 tablespoon rice vinegar
Noodles and mushrooms
- 120 grams dried thin egg noodles (4.2 oz)
- 4 tablespoons butter divided
- 300 grams fresh button mushrooms (10.5 oz) thinly sliced
- salt
- 2 tablespoons minced garlic
- ½ teaspoon sesame seed oil
To garnish
- finely sliced scallions
- toasted sesame seeds
Instructions
- Mix together all the ingredients for the sauce. Set aside.
- Cook the noodles in boiling water according to package directions. Drain, cool under the tap and drain again.
- Heat two tablespoons of butter in a pan, spread the mushroom slices and sprinkle generously with salt.
- Cook, stirring, for a minute or two. Scoop out the mushrooms and set aside.
- Add two more tablespoons of butter to the pan, stir in the garlic and cook until lightly browned.
- Add the drained noodles and toss.
- Drizzle the prepared sauce over the noodles and toss repeatedly until evenly distributed.
- Taste and adjust the amount of saltiness, sweetness, sourness or heat by adding more soy sauce, honey, rice vinegar and gochujang.
- Add the mushrooms and pan juices, drizzle in the sesame seed oil and toss thoroughly.
- Garnish with sliced scallions and toasted sesame seeds. Serve at once.
