Sesame Crunch Gochujang Pasta

Ingredients

• 8 oz pasta (one box)
• 1 tsp sesame oil (for sautéing)
• 3 garlic (minced)
• 1 tsp ginger (minced)
• 1.5 tbsp gochujang (1-2 tbsp; start with 1 if unsure of heat)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1.5 cup heavy cream
• 1 green onion (fresh, for garnish)
• 2 tbsp neutral oil (for the crunch)
• 1 shallot (sliced)
• 1 garlic (minced, for the crunch)
• 1 tbsp sesame seeds
• 1 tsp chili crisp
• salt & pepper (to taste)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the noodles until al dente according to package directions.

2. 2

   Strain the noodles, drizzle with a little oil to prevent sticking, and set aside.

3. 3

   In a large pan, heat the 1 teaspoon of sesame oil over medium heat. Add the minced garlic and ginger and sauté for a couple of minutes until fragrant.

4. 4

   Add the gochujang paste to the pan and continue cooking down for 1-2 minutes on medium heat, stirring to incorporate.

5. 5

   Stir in the soy sauce, rice vinegar, and heavy cream. Bring the mixture to a gentle simmer.

6. 6

   Add the cooked noodles to the sauce and toss until thoroughly coated. Season with salt and pepper to taste.

7. 7

   Meanwhile, in a separate small pan, heat the neutral oil over medium heat. Add the sliced shallot and fry until crispy and golden.

8. 8

   Add the minced garlic, sesame seeds, and chili oil/crisp to the shallots. Cook for another 1-2 minutes, being careful not to burn the garlic or seeds.

9. 9

   Plate the pasta and top with the homemade sesame chili crunch and freshly sliced green onions.

Notes

Gochujang heat levels vary by brand; start with 1 tbsp and adjust. You can add honey or maple syrup to mellow the heat. For extra protein, consider adding a jammy egg, crispy tofu, or chicken.

Nutrition per serving

• main
• pasta
• spicy
• vegetarian
• fusion
• dinner