Sweet and Spicy Korean Noodles Vegan

Enjoy the bold flavors of Korean cuisine with this vegan twist on sweet and spicy noodles. Gochujang adds depth and heat, balanced perfectly by the sweetness of maple syrup. Loaded with colorful vegetables, this dish is as visually appealing as it is delicious.

Ingredients:

200g vegan noodles
1 tbsp sesame oil
2 cloves garlic, minced
1 small onion, thinly sliced
1 medium carrot, julienned
1 red bell pepper, thinly sliced
3 tbsp soy sauce
2 tbsp gochujang Korean red chili paste
2 tbsp maple syrup
1 tbsp rice vinegar
1 cup chopped spinach
2 green onions, chopped
1 tbsp sesame seeds, for garnish

Instructions:

Cook the noodles according to package instructions

Drain and set aside

In a large pan or wok, heat sesame oil over medium heat

Add garlic and onion, saut until fragrant

Add carrot and bell pepper, cook until slightly softened

In a small bowl, mix soy sauce, gochujang, maple syrup, and rice vinegar

Pour the sauce into the pan, stir to combine with vegetables

Add cooked noodles to the pan, toss until well coated with sauce

Fold in chopped spinach and green onions, cook until spinach is wilted

Serve hot, garnished with sesame seeds

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