Gochujang Greens Noodle Bowl
These noodles are our midweek hero – the kind of dish that tastes indulgent but low-key packs in so much goodness. You get a big dose of fibre and prebiotics from all the leafy greens, heathy fats from the avocado and toasted cashews, and the kimchi brings a punchy kick your gut will love. Fast, fiery and super satisfying.
- Prep time
- 8 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons Gochujang
- 2 tablespoons tamari
- 2 tablespoons tahini
- 2 tablespoons kimchi
Instructions
- 1
To make the sauce, whisk together all the sauce ingredients with 200–250ml boiling water in a small bowl or a jug until smooth. Set aside.
- 2
Cook the noodles in a saucepan of boiling water according to the packet instructions, until al dente. Drain and refresh under cold water until cool to touch, then set aside.
- 3
Meanwhile, warm a large frying pan or a wok over medium–low heat. Add the cashews and cook for 8–10 minutes, until golden. Transfer to a bowl and set aside.
- 4
Increase the heat to medium–high and drizzle in the oil. Add the spring onions, chilli (if using) and ginger. Cook for 4–5 minutes, stirring often, until crisp and fragrant.
- 5
Add the cabbage and Brussels sprouts tops and cook for 4–5 minutes, stirring often, until just tender. Turn down the heat, pour in the sauce and add the cooked noodles. Toss everything together for 2–3 minutes until glossy, evenly coated and warmed through. Divide between bowls and top with the toasted cashews and avocado.