Gochujang Noodle Stir-Fry with Shrimp

Gochujang Noodle Stir-Fry with Shrimp

Servings

4

servings
Total time

20

minutes

I love making a noodle stir-fry for a quick meal! Here, I suggest preparing a slightly spicy sauce (with Korean gochujang paste), sautéing mushrooms and bok choy, and serving it with shrimp.

Ingredients

  • Stir-Fry
  • 300g medium Asian egg noodles

  • 200g baby bok choy

  • 227g cremini mushrooms

  • 3 garlic cloves

  • 2 tbsp neutral oil (vegetable oil, canola, etc.)

  • +/-16 medium raw shrimp with shells and tails

  • Sauce
  • 1 ½ tbsp gochujang paste*

  • 4 tbsp soy sauce

  • 2 tbsp rice vinegar

  • 2 tbsp water

  • 1 tbsp sesame oil

  • 1 tbsp honey

  • 2 tbsp unsalted butter

Instructions

  • Cook the noodles according to the package directions, but 1 minute less. Reserve a bit of the cooking water (¼ cup).
  • Slice the baby bok choy, mushrooms, and 3 garlic cloves.
  • Heat 2 tbsp of neutral oil in a large pan over medium heat. Cook the shrimp with shells for 2-3 minutes on each side.
  • While the shrimp are cooking, mix together all the sauce ingredients except for the butter: 1 ½ tbsp gochujang paste, 4 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp water, 1 tbsp sesame oil, and 1 tbsp honey.
  • Set the cooked shrimp aside on a plate. Add the sliced vegetables and garlic to the hot pan and sauté for 1-2 minutes.
  • Transfer the cooked noodles, a bit of the cooking water, and pour in the sauce. Stir-fry for an additional 2 minutes, until the noodles have absorbed the sauce. Add 2 tbsp of butter and mix well into the sauce.
  • Serve in bowls and top with the cooked shrimp.

Notes

  • Gochujang paste is a Korean condiment that is spicy and sweet, made from fermented chili peppers, glutinous rice, and soybeans. Frequently used in dishes like bibimbap, it has a rich, spicy, sweet, and salty taste due to fermentation. You can find it in some supermarkets, gourmet stores, or Asian grocery stores.

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