Spicy Gochujang Shrimp & Noodles
with Broccoli, Bok Choy, Cabbage, Scallions & Sesame Seeds
- Soy
- Wheat
- Shellfish
- Sesame
- Milk
Ingredients
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
10 ounce
Shrimp
(Contains: Shellfish)
3 clove
Garlic
1 teaspoon
Korean Chili Flakes
1 unit
Broccoli
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Miso Sauce Concentrate
(Contains: Soy)
6 ounce
Udon Noodles
(Contains: Wheat)
2 unit
Scallions
1.5 ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. (TIP: Cut broccoli stems into bite-size pieces and cook with the florets to add even more delicious veggies to your meal!) Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli; season with salt and pepper. Cook, stirring occasionally, until starting to soften, 3-5 minutes. (You’ll finish the broccoli in Step 4.)
Meanwhile, in a small heatproof bowl (medium heatproof bowl for 4 servings), combine garlic, scallion whites, half the sesame seeds, and half the chili flakes.
Heat 2 TBSP oil (4 TBSP for 4) in a small pot over medium-high heat until shimmering, 30-60 seconds. Carefully add hot oil to bowl with garlic mixture.
Whisk in gochujang, miso sauce concentrate, 1 TBSP soy sauce, and 1 TBSP vinegar (2 TBSP soy sauce and 2 TBSP vinegar for 4).
Reduce heat under pan with broccoli to medium. Add a drizzle of oil, bok choy and napa cabbage, carrots, salt, and pepper. Cook, stirring occasionally, until veggies are softened, 2-3 minutes. (You’ll add more to the pan in the next step.)
Place noodles in a medium bowl (second medium bowl for 4 servings) and add enough hot water to cover. Gently stir until noodles separate, about 60 seconds. Drain, reserving ½ cup noodle soaking water (1 cup for 4).
To pan with veggies, add drained noodles, gochujang sauce, ¼ cup reserved noodle soaking water, and 2 TBSP butter (½ cup reserved noodle soaking water and 4 TBSP butter for 4 servings).
Toss until butter has melted and noodles are coated in a glossy sauce, adding additional splashes of reserved noodle soaking water if necessary. Taste and season with salt and pepper.
Toss until butter has melted and noodles are coated in a glossy sauce, adding additional splashes of reserved noodle soaking water if necessary. Taste and season with salt and pepper.
Divide noodles between bowls. Top with scallion greens, remaining sesame seeds, and remaining chili flakes. Serve.
