Vegan Korean Spicy Noodles

A delicious vegan version of the classic Korean spicy noodles, packed with flavor and vegetables.

Ingredients:

• 200g Korean wheat noodles
• 2 tbsp soy sauce
• 1 tbsp gochujang Korean chili paste
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 2 cloves garlic, minced
• 1/2 inch ginger, grated
• 1 small onion, thinly sliced
• 1 carrot, julienned
• 1/2 cup cabbage, shredded
• 2 green onions, chopped
• 1 tbsp toasted sesame seeds

Instructions:

Follow the directions on the package to cook the noodles

Once they are done, drain them and rinse them under cold water

Put away

To make the sauce, mix the soy sauce, gochujang, sesame oil, rice vinegar, maple syrup, garlic, and ginger in a small bowl with a whisk

Put some oil in a big pan or wok and heat it over medium-high heat

Put in the sliced onion and cook it until it gets soft

Cut the carrot and cabbage into thin strips and add them to the pan

Stir-fry for a few minutes until the vegetables start to get soft

Toss the cooked noodles and sauce that you've already made together in the pan until everything is well mixed and hot

Put the noodles in bowls and top them with toasted sesame seeds and chopped green onions

Enjoy while hot!