Gochujang Spiced Turmeric Noodle Bowl
Ingredients
- 200g turmeric noodles
- 400g can chickpeas
- 1 handful kale
- 1 large leek
- 1 (2cm) knob ginger
- 1 clove garlic
- 2 Tbsp Gochujang paste
- 2 Tbsp tamari sauce
- 1 Tbsp maple syrup
- 1 Tbsp black vinegar
- 2 Tbsp sesame oil
- Black sesame seeds (for serving)
- Chili oil (for serving)
Gochujang paste
- 1/3 cup hatcho miso paste
- 1/4 cup maple syrup
- 1/3 cup chili flakes
- 1/4 cup tamari sauce
- 4 cloves garlic
- 1/4 cup water
Preparation
In a small bowl mix the gochujang paste, tamari, maple syrup and black vinegar and set aside.
Cook the noodles according to package instructions, drain and set aside preserving about 1/2 cup cooking water.
Heat a large wok on medium high heat, add the sesame oil and when hot, add the leeks, garlic and ginger and cook until softened for about 3 minutes.
Add the chickpeas and continue to cook until they start to brown.
Add the gochujang sauce mix and the cooking water and turn down the heat to simmer for 10 minutes.
Lastly add the kale and cook until just softened.
Carefully mix in the noodles.
Serve topped with chilli oil and black sesame seeds.
Gochujang paste
Add all the ingredients to a blender or food processor.
Blend together until smooth, adding water to thin into a paste.
Store in the fridge for up to 2 weeks.
