Main Dishesdeliciouslyella
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.
👥 2 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●saucepan
- ●frying pan
- ●pan
📝 Preparation Steps
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.
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