Gochujang Noodle Stir-Fry with Shrimp
Servings
4
servingsTotal time
20
minutesI 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
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.
