Ingredients

  • Serves 1 person
  • 80 g rice noodles (thick and flat type)

  • 1 tbsp sesame oil

  • 7 g olive oil (mix with 1 tsp vegetable oil)

  • 90 g carrots (julienned)

  • about 220 g tofu (cut in 2.5cm cubes)

  • 90 g green beans/ french beans (trimmed and halved)

  • 0.5 g salt

  • 0.5 g pepper

  • 7 g vegetable oil

  • 1 pc scallion (sliced thinly, separate white and green parts)

  • 4 cloves garlic (minced)

  • 7 g peanut butter (creamy)

  • 14 g Gochujang

  • 11 g tamari

  • 7 g rice vinegar

  • 60 g water

  • 7 g sesame seeds

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Gochujang Peanut Noodles

Don't be fooled by the curious blend of Korean chili paste, peanut butter, Japanese tamari sauce, and, vinegar? Well, these robust flavors of heat, nutty, salt (tamari is like soy sauce, but less savory) and sour vinegar swish together to make something quite divine. The tangle of rice noodles and crisp plain tofu here thoroughly soaks up these flavour bombs. And the crunch and sweetness of carrots, french beans and scallions go a long way in bringing this easy eating vegetarian meal together.
  • Easy
  • 30 min
  • 15 min
  • 15 min
  • 4 steps
  • 18 Ingredients
  • Easy
  • 4 steps
  • 18 Ingredients
  • 30 min
  • 15 min
  • 15 min

Instructions

  1. Boiling the noodles

    • Bring a large pot of salted water to a boil.

    • Add the rice noodles to the boiling water, turn off the heat and stir.

    • Cook, stirring occasionally, until the noodles are tender, about 2-3 minutes.

    • Drain and run under cool water to stop the cooking process.

    • Coat noodles with sesame oil and set aside.



  2. Crisping the tofu

    • Place a large non-stick skillet over medium heat with olive & vegetable oil mixture.

    • Once the oil is hot, add the carrots and toss for 1 minute.  Then add cubed tofu, cut green beans and a pinch of salt and pepper. 

    • Cook, tossing occasionally until browned, or about 4-6 minutes.

    • Transfer to a plate and keep warm.  Set aside.

    Crisping the tofu


  3. Making the Gochujang peanut sauce

    • Return the skillet to medium heat with vegetable oil.
    • Once the oil is hot, add just the scallions, minced garlic and cook until fragrant, or about 30 seconds.
    • Add the peanut butter, Gochujang, Tamari, rice vinegar and water.
    • Mix until smooth and cook until the sauce thickens, or about 1-2 minutes.
    Making the Gochujang peanut sauce


  4. Tossing the noodles

    • Add the cooked rice noodles and tofu to the skillet with the gochujang peanut sauce and toss until evenly coated.

    • Cook until heated through, about 2-3 minutes.

    Tossing the noodles


Plate and Serve!

Serve garnish with sesame seeds and sliced green scallions.

Plate and Serve!

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Ingredients
  • Serves 1 person
  • 80 g rice noodles (thick and flat type)

  • 1 tbsp sesame oil

  • 7 g olive oil (mix with 1 tsp vegetable oil)

  • 90 g carrots (julienned)

  • about 220 g tofu (cut in 2.5cm cubes)

  • 90 g green beans/ french beans (trimmed and halved)

  • 0.5 g salt

  • 0.5 g pepper

  • 7 g vegetable oil

  • 1 pc scallion (sliced thinly, separate white and green parts)

  • 4 cloves garlic (minced)

  • 7 g peanut butter (creamy)

  • 14 g Gochujang

  • 11 g tamari

  • 7 g rice vinegar

  • 60 g water

  • 7 g sesame seeds

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