Spicy Gochujang Udon Noodles

Ingredients

• 26 oz (3 pouches) Frozen udon noodles
• 2 tbsp, plus up to 2 more to taste Gochujang (Korean red pepper paste)
• 3 tbsp Organic brown sugar
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 2 tbsp Water
• 1 tbsp Toasted sesame oil
• 1 tbsp Peanut oil (or vegetable oil)
• 1 medium, broken into florets Broccoli crown
• 1 medium, roughly chopped Red bell pepper
• 3 minced Garlic cloves
• 2 white and green parts separated and chopped Scallions (green onions)
• 2 tsp Toasted sesame seeds

Instructions

1. Bring a large pot of water to a boil. Cook udon noodles according to package directions (frozen udon only needs 1-2 minutes). Drain in a colander.
2. While noodles cook, whisk together the sauce: gochujang, brown sugar, soy sauce, rice vinegar, water, and sesame oil. Taste and adjust — add more gochujang for more heat.
3. Heat peanut oil in a large wok or skillet over medium-high heat. Add broccoli and bell pepper. Stir-fry about 2 minutes until tender-crisp and bright. *(2 min)*
4. Push veggies to the side. Add minced garlic and the white parts of scallions. Sauté 30 seconds, stirring constantly to prevent burning.
5. Add the cooked udon noodles, then carefully pour the sauce over them (not directly on the hot surface). Stir-fry everything together for about 1 minute until sauce thickens and coats everything. *(1 min)*
6. Remove from heat. Top with green parts of scallions and toasted sesame seeds. Serve immediately.