Yield: 4 servings
1 lb package of rice or wheat noodles
1 medium onion, thinly sliced
4 cloves garlic, minced
1 bok choy, thinly sliced
1 bunch asparagus, half inch slices on the bias
1 lb mushrooms (any combination: cremini, portabella, button, shiitake), sliced thin
2 Tbsp sesame oil
1/2 tsp crushed red pepper
3 Tbsp tamari plus 1/2 tsp
1/4 white pepper (may substitute black pepper)
1/2 tsp Gochugaru (Korean chili flakes)
Optional: Sesame Seeds, Kimchi
2 Tbsp Gochujang
2 Tbsp maple syrup
2 Tbsp chili oil sauce
1 Tbsp brown rice vinegar
2 Tbsp hot water
Begin by prepping all vegetables. Wash and slice each of the veggies and place in separate bowls. Measure out the spices and Tamari. This allows you to stir fry each of the veggies one by one, then return to same bowl. Once everything is prepared, each person can assemble their own bowl with their favorite veggies.
Prepare the sauce:
In a small bowl, combine Gochujang, maple syrup, chili oil sauce, rice vinegar and water. Whisk until smooth and set aside.
Prepare noodles according to package instructions. Once noodles are cooked and drained, rinse with cool water to keep them from sticking.
While noodles cook, heat 1 Tbsp sesame oil in cast iron skillet over medium high heat, add sliced onions. Chant your favorite mantra as you stir fry onions for 3-4 minutes. Add garlic and stir continuously for about 30-60 seconds, until fragrant (do not brown). Add half of the sliced bok choy and stir allowing the greens to wilt slightly, then add remaining bok choy and cover with lid. After 2 minutes, remove lid, add crushed red pepper and 2 Tbsp tamari, stir to incorporate, cover and continue cooking for 2-3 more minutes. Remove from pan into a bowl and set aside, leaving about 1 Tbsp of liquid in the pan.
Return pan to medium heat, add asparagus, and cover. After 2 min add 1/2 tsp tamari and white pepper return cover and continue to cook until asparagus softens but retains bright color and a bit of bite. After 2 more minutes, add 1-2 tbsp water to deglaze the pan, scraping up any bits on the bottom. Remove asparagus from pan into a small bowl and set aside.
Once again, return pan to medium heat with 1 Tbsp sesame oil, sliced mushrooms, 1 Tbsp tamari and Gochugaru, stir fry for 2-3 minutes until tender. Remove from pan into a small bowl and set aside.
To assemble, place noodles in bottom of serving bowl. Top noodles by neatly arranging bok choy, asparagus, and mushrooms. Add a bit of kimchi if using. Drizzle with sauce and sprinkle with sesame seeds. Note: cooked rice or quinoa may be substituted for the noodles.
These spicy noodles are also very good cold. To prepare, add all ingredients to a large bowl and stir to combine making sure all of the noodles are coated in sauce. Chill in refrigerator for 1-2 hours. Stir before serving.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.