Recipes / Noodles and stir-fries
Gochujang noodles with kale and edamame
Ramen noodles with kale and edamame in a spicy-sweet gochujang sauce. Everything goes in the one pan, so there is one pan to wash.
- Time
- 20 min
- Serves
- 2
Method
- Set a large pan of water on to boil. Strip the kale from its stalks and tear it into pieces, then slice the garlic and spring onions.
- Cook the ramen noodles for the time on the packet, adding the kale and edamame for the last 2 minutes. Scoop out half a mugful of the cooking water and drain.
- Put the empty pan back on a low heat with the sesame oil and garlic and warm for 1 minute, until fragrant but not browned.
- Stir in the gochujang, soy sauce, maple syrup and 3 tablespoons of the cooking water, to make a glossy sauce.
- Tip in the noodles, kale and edamame and toss for 1 minute, until coated and hot, loosening with a little more of the water if needed.
- Divide between bowls and finish with the spring onions.
Tip Gochujang is easy to find in big supermarkets, and the heat varies by brand. Start with less if you are unsure, and taste the sauce.
Per portion
| Energy | 603 kcal |
| Protein | 24 g |
| Carbohydrate | 92 g |
| of which sugars | 16 g |
| Fat | 13 g |
| of which saturates | 2 g |
| Fibre | 10 g |
| Salt | 3.55 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- ramen noodles200 g
- kale100 g
- edamame150 g
- spring onion4
- garlic2 cloves
- gochujang2 tbsp
- soy sauce1 tbsp
- maple syrup1 tbsp
- sesame oil1 tbsp
