Spice up your weeknight routine with my latest obsession: Gochujang Peanut Noodles 🍜 These are the perfect mix of creamy and spicy and I love making them because it’s a minimal effort recipe that feels like something you’d order at a restaurant.
Make the sauce: In a small bowl, whisk together the coconut aminos, peanut butter, coconut sugar, toasted sesame oil, gochujang, lime juice, rice vinegar, and vegetable broth. Set aside. In a large skillet, heat the avocado oil over medium heat. Once hot, add the shallot, garlic, and ginger. Sauté until fragrant, about 2 minutes. Carefully pour in the gochujang sauce and stir to combine. Bring to a simmer and cook for 2 minutes. Reduce the heat to low and allow to simmer very gently while you cook your ramen. Cook the ramen noodles: Cook the ramen al dente according to package instructions. Reserve 1 cup of pasta water, drain the noodles then add them directly to the saucepan. Increase the heat to medium. Using tongs, toss the noodles in the sauce rapidly, adding pasta water in ¼ cup increments until the sauce is glossy and coats the noodles. Add the veggies: Add in the cabbage, peas, and edamame. Toss to combine, continuing to add pasta water as needed, until the veggies are completely incorporated. The steam from the noodles will cook them slightly but still keep a little crunch. Serve and enjoy: Serve immediately. Distribute into bowls and top with peanuts, Thai basil, green onions, and red pepper flakes if using.
