Korean Noodles with Tofu and Mushrooms

Kimchi and gochujang give this easy noodle dish a spicy kick!Photo by Jennifer Hutzel — Kimchi and gochujang give this easy noodle dish a spicy kick!
Photo by Jennifer Hutzel

Adapted from bon appetit

| Yield: 4 servings | Time: 30 minutes |

Ingredients

5 tablespoons avocado oil

1/2 cup finely chopped kimchi, plus 3 tablespoons kimchi juice

1 tablespoon gochujang (Korean hot pepper paste)

1/4 cup warm water

1 tablespoon miso paste

1 broccoli stem, peeled and sliced

1 cup of mushrooms, sliced

1/2 pound noodles

1 package of tofu, chopped into cubes

1 tablespoon soy sauce

2 tablespoons tahini

3 scallions, white and pale-green parts only, thinly sliced on a diagonal

1 tablespoon toasted sesame seeds, for garnish

salt

Preparation

Boil noodles according to package directions.

Heat 2 Tbsp. oil in a medium skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes.

Mix together miso with water and kimchi juice. Add and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.

Meanwhile, heat 1 Tbsp of oil in a non-stick skillet. Add tofu and saute until lightly browned. Remove and set aside. Add more oil if need be to same pan and add broccoli and mushrooms. Saute with a pinch of salt for about 5 minutes until soft.

Using tongs, transfer noodles to skillet and add soy sauce and tahini; cook, tossing often, until sauce coats noodles, about 2 minutes. Add in cooked tofu and vegetables. Season with salt if needed. Divide among bowls and top with scallions and sesame seeds.