Mushrooms & Olives Gochujang Noodles.
My undying love for pasta and noodles is evident from how many recipes I try and share here. Pastas or noodles are definitely there in our weekly menu at least once. On busy days it’s as simple as churning up a quick pesto for it or quite often I love to experiment with flavours. I highly recommend trying this recipe if you are crazy for noodles too.
How to make it –
Cook 2 portions of wheat noodles in boiling salted water. Drain and reserve the broth. Separate the pasta gently with mix in a little olive oil to avoid sticking them together.
Take a bowl and mix together – 2 tsps gochujang paste, 1 tsp soy sauce, 1/2 tsp maple syrup, 1 tsp rice vinegar or white vinegar, 1.5 tsps sweet chilli sauce (use 1 tsp maple syrup if using hot sauce and not sweet chilli sauce), 1/2 tsp black pepper.
In a pan, add 3 tbsps olive oil. Add 2 tbsps minced garlic and 1 tsp red chilli flakes. Sauté until the garlic just begins to change colour, takes about a minute. Add 3/4 cup super finely chopped mushrooms and let it cook until it caramelises. Mix in 1/4 cup super finely chopped green olives and mix it well. Add salt to taste and mix in the sauce mix. Then add 1/4 cup reserved noodles water and mix well. Transfer the noodles to the pan and mix until everything is well combined.
Top it up with chilli oil, fresh basil or caper leaves.
Leftovers can be stored in the refrigerator for upto 4 days in a food safe container.
Enjoy!!!
If you like this Mushrooms & Olives Gochujang Noodles recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Mushrooms & Olives Gochujang Noodles
Ingredients
- 2 Portions Wheat Noodles
- 3 Tbsps Olive oil
- 2 Tbsps Garlic - minced
- 1 Tsp Red chilli flakes
- 3/4 Cup Mushrooms - super finely chopped
- 1/4 Cup Green olives - super finely chopped
- Salt to taste
- 1/4 Cup Reserved pasta water
Sauce mix
- 2 Tsps Gochujang paste
- 1 Tsp Soy sauce
- 1/2 Tsp Maple syrup
- 1 Tsp Rice vinegar or white vinegar
- 1.5 Tsps Sweet chilli sauce or hot sauce use 1 tsp maple syrup if using hot sauce
- 1/2 Tsp Black pepper
Instructions
- Cook 2 portions of wheat noodles in boiling salted water. Drain and reserve the broth. Separate the noodles gently with mix in a little olive oil to avoid sticking them together.
- Take a bowl and mix together - 2 tsps gochujang paste, 1 tsp soy sauce, 1/2 tsp maple syrup, 1 tsp rice vinegar or white vinegar, 1.5 tsps sweet chilli sauce (use 1 tsp maple syrup if using hot sauce and not sweet chilli sauce), 1/2 tsp black pepper.
- In a pan, add 3 tbsps olive oil. Add 2 tbsps minced garlic and 1 tsp red chilli flakes. Sauté until the garlic just begins to change colour, takes about a minute. Add 3/4 cup super finely chopped mushrooms and let it cook until it caramelises. Mix in 1/4 cup super finely chopped green olives and mix it well. Add salt to taste and mix in the sauce mix. Then add 1/4 cup reserved pasta water and mix well. Transfer the noodles to the pan and mix until everything is well combined.
- Top it up with chilli oil, fresh basil or caper leaves.
- Leftovers can be stored in the refrigerator for upto 4 days in a food safe container.Enjoy!!!
