Gochujang Peanut Noodles Bowl
A Korean-American vegan noodle bowl, ramen noodles tossed in a gochujang and peanut butter sauce where the chilli heat and nutty richness are built in equal measure, topped with crispy tofu, shredded carrot, and spring onion.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Press tofu between paper towels 5 minutes to remove excess moisture, cut into 2cm cubes. Whisk gochujang, peanut butter, soy sauce, rice vinegar, honey, sesame oil, and garlic together, add warm water one tablespoon at a time until smooth and pourable. Julienne carrots and cucumber. Thinly slice scallions.
Boil
Cook ramen noodles according to packet instructions over high heat, 3 to 4 minutes until tender. Drain and rinse under cold water until completely cooled. Set aside.
Crisp
Heat 3 tbsp neutral oil in a large non-stick frying pan over high heat until shimmering. Add tofu cubes in a single layer with a pinch of salt, cook 2 to 3 minutes per side without moving until deep golden and crisp on all sides.
Finish
Remove pan from heat. Add drained noodles to the crispy tofu. Pour sauce over and toss everything together until noodles are fully coated and glossy, 1 to 2 minutes.
Plate
Divide noodles and tofu between two bowls. Arrange julienned carrot and cucumber over the top of each. Scatter scallions and toasted sesame seeds. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.