Spicy Beef Noodles in Gochujang Tahini Sauce
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This is my comfort food. Thick chewy noodles in a perfectly creamy spicy sweet sauce with the crisp crunch of quick pickled cucumbers and herbal bouquet of basil. It's satisfying. It's simple and easy to make. It's what you want on a Sunday evening to ward off any fears of crashing back into the weekly routine on Monday morning. It makes excellent leftovers for lunch the next day - if you're luck enough to have any!
- Preparation 10 min
- Cook 15 min
- Serves 4 servings
Ingredients
- 2 scallions (whites separated from greens)
- 1 thumb of ginger, chopped fine
- 2 large garlic cloves, chopped fine
- 1 tbsp rice vinegar
- 0.5 lb ground meat (beef, turkey, bison) or meatless crumbles
- sesame oil
- chopped fresh greens (chard or spinach)
- thick Shanghai noodles
- For sauce: 0.25 cup gochujang, 3 tbsp coconut aminos, 1 tbsp tamari, 2 tbsp Just Date Syrup, 2 tbsp tahini, 2 tsp sesame oil
- For garnish: sesame seeds, fresh basil leaves (julienned), scallion greens, quick pickled cucumbers
Instructions
- Fill a pot with water and bring to boil for noodles.
- Make quick pickled cucumbers. Set aside.
- In a bowl, whisk together all sauce ingredients. Set aside.
- Heat sesame oil in skillet and brown meat/meatless crumbles.
- Add scallion whites, garlic, and ginger. Brown thoroughly.
- In last moments of browning, add some noodle sauce and rice vinegar. Stir and turn heat off.
- Cook noodles according to package instructions. Drain.
- Mix noodles with cooked crumbles and remaining sauce.
- Mix in fresh chopped greens and let wilt over medium heat 1-2 minutes.
- Serve immediately with garnishes.
by Caitlin Heinz
