If you go nutty for Asian sesame or peanut noodles, then this version will definitely have you hooked from the first bite.
That’s because “Gochujang Sesame Noodles with Broccolini” adds the Korean fermented pepper paste to the mix for big, brawny flavor that grabs your taste buds and doesn’t let go.
Easy enough to make on a weeknight, this recipe is from “You Got This!” (Simon Element), of which I received a review copy.
It’s by Connecticut-based Diane Morrisey, a self-taught cook who’s a former caterer and executive at Whole Foods overseeing prepared foods.
She describes the collection of 100 recipes as being for “real people.” After all, as a wife and working mom of six kids, she knows all about how hard it can be to juggle multiple responsibilities while still trying to get food on the table every night.
As such, she includes a run-down of staples in her pantry, refrigerator, and freezer that you shouldn’t be ashamed of using to streamline your cooking. She uses store-bought pizza dough to put together “Butter Chicken Calzones” when the mood strikes. She grabs a jar of raspberry jam, canned chipotle peppers in adobo sauce, and pantry spices to make “Raspberry-Chipotle Baked Ham.” And for her “Shrimp Red Curry Soup, she relies on jarred Thai red curry paste and canned coconut milk souped up with fresh ginger, fresh lime juice, and fish sauce.
For this noodle dish, boil udon or spaghetti in salted boiling water. While that’s cooking, whisk together gochujang, soy sauce, rice vinegar, brown sugar, tahini, and sesame oil. Thin it out with a splash of the pasta cooking water.
In a large skillet or wok, saute minced garlic and chopped broccolini, then pour in the gochujang mixture. Add in the noodles, chopped scallions, fresh basil leaves, and a sprinkling of sesame seeds.
The result is a hearty noodle dish that is a delightful mouthful of creamy, nutty, salty, savory, sweet, and moderately spicy flavors all at once.
You can top each serving with a jammy egg, using the recipe below, which simply requires cooking eggs in simmering water for about 7 1/2 minutes to just set their yolks but still leave them a little runny. The egg definitely adds a luxurious richness to the dish.
Or for even more of a protein boost, add rotisserie chicken meat, sauteed shrimp, grilled pork slices, or grilled firm tofu, as Morrisey suggests. You could also swap out the broccolini for broccoli florets, string beans or zucchini.
I actually doubled the recipe to use a full pound of spaghetti, thinking that 1/2 a pound of pasta wouldn’t be enough for four servings. But the generous amount of broccolini really bulks up the dish, so you could actually get three to four servings out of the original amount.
Like all good peanut or sesame noodles, leftovers of this one are pretty darn delicious when enjoyed cold the next day, too.
Gochujang Sesame Noodles with Broccolini
(Serves 4)
For Jammy Eggs (optional):
4 large eggs
For Noodles:
Kosher salt
8 ounces udon or other dried wheat noodles, such as spaghetti, fettuccine, or linguine
3 tablespoons gochujang (Korean fermented chili paste)
3 tablespoons reduced sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons light brown sugar
2 tablespoons tahini
2 teaspoons toasted sesame oil
2 tablespoons vegetable or canola oil
2 bunches broccolini, coarsely chopped
4 garlic cloves, minced
3 scallions, white and green parts, thinly sliced
8 fresh basil leaves, cut into thin strips
2 tablespoons sesame seeds
1 lime, cut into wedges
Make the Jammy Eggs: Set up a bowl of ice and water and have near the stove. Fill a small saucepan halfway with water and bring to a boil over high heat. Using a slotted spoon, carefully slip the eggs into the boiling water. Reduce the heat to medium so the water is simmering but the eggs aren’t bouncing. Cook for 7 1/2 minutes. Remove from the heat and use the slotted spoon to transfer the eggs to the ice water. Let stand for at least 5 minutes. Gently rap the eggs on a work surface to crack the shells. Working under a thin stream of cold water, peel the eggs.
Cook the noodles: Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender according to the package directions.
Meanwhile, in a small bowl, whisk together the gochujang, soy sauce, rice vinegar, brown sugar, tahini, and sesame oil. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the broccolini and garlic and cook, tossing often, until the broccolini stems are almost tender, about 2 minutes. Set the broccolini aside.
When the noodles are done, scoop out and reserve about 1/2 cup of the noodle cooking water. Drain the noodles and rinse well under cold running water until cooled. Stir about 2 tablespoons of the pasta water into the gochujang mixture, reserving the remaining pasta water.
Return the skillet with the broccolini to medium heat. Stir in the gochujang mixture and cook until lightly thickened, about 2 minutes. Add the noodles, scallions, basil, and sesame seeds and toss the sauce until warmed through. If the sauce is too thick, add some of the reserved pasta water until you reach the desired consistency.
Divide the noodles among four serving bowls and top each with a jammy egg, if using. Serve with lime wedges.
From “You Got This!” by Diane Morrisey
Another Gochujang-Flavored Recipe to Enjoy: Gochujang Gravy