Rice paper gochujang noodles
An average of 3.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
Gochujang is a sweet and spicy Korean chilli paste that packs a punch in the sauce for these inventive rice paper noodles.
Ingredients
For the sauce
- gochujang: 1 tbsp gochujang
- honey: 1 tbsp runny honey
- peanut butter: 1 tbsp smooth peanut butter
- 50ml/2fl oz hot water
For the noodles
- oil: neutral oil, for greasing
- 1 litre/1¾ pint warm water
- 5 rice paper sheets
- vegetables: any leftover cooked vegetables, such as mangetout, broccoli florets or sliced red peppers
- lime: 1 lime, juice only, to serve
- fresh coriander: fresh coriander sprig, leaves torn, to serve
- chilli: 1 red chilli, finely sliced, to serve
- peanuts: crushed peanuts, to serve
Method
To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside.
To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick.
Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve.
