Korean-Style Crunchy Shrimp over Gochujang Noodles
LEVEL: Easy
- 1 package Handy Korean-Style Crunchy Shrimp
- 1 package (8 oz) dried Korean noodles (like japchae or udon)
- 4 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1/4 cup water
- 1 package Zucchini spirals
- 1 Bunch Green Onions
- Sesame Seeds (optional)
- Lime (optional)
- Cucumber (optional)
-
Cook the noodles: Cook the Korean noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Drain well and set aside.
-
Make the gochujang sauce: In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add the water and whisk until well combined.
-
Heat the sauce: In a large skillet or wok, heat a drizzle of oil over medium heat. Add the gochujang sauce and bring to a simmer.
-
Toss the noodles: Add the cooked noodles and zucchini to the simmering sauce and toss gently to coat the noodles evenly. Cook for 1-2 minutes, until the noodles are heated through and the sauce is slightly thickened.
-
Prepare the shrimp: Cook Korean-style shrimp according to package instructions.
-
Assemble the dish: Divide the gochujang noodles among serving bowls. Top with the Korean-style crunchy shrimp. Garnish with sesame seeds, cucumber, lime, and serve immediately.
