Fusion Kitchen · Lunch
Gochujang Peanut Noodles Bowl
A Korean-American vegan noodle bowl, ramen noodles tossed in a gochujang and peanut butter sauce where the chilli heat and nutty richness are built in equal measure, topped with crispy tofu, shredded carrot, and spring onion.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
620Calories
28gProtein
26gFat
72gCarbs
12gSugar
6gFiber
780mgSodium
0mgChol
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Instructions
1
Prep
Press tofu between paper towels 5 minutes to remove excess moisture, cut into 2cm cubes. Whisk gochujang, peanut butter, soy sauce, rice vinegar, honey, sesame oil, and garlic together, add warm water one tablespoon at a time until smooth and pourable. Julienne carrots and cucumber. Thinly slice scallions.
2
Boil
Cook ramen noodles according to packet instructions over high heat, 3 to 4 minutes until tender. Drain and rinse under cold water until completely cooled. Set aside.
3
Crisp
Heat 3 tbsp neutral oil in a large non-stick frying pan over high heat until shimmering. Add tofu cubes in a single layer with a pinch of salt, cook 2 to 3 minutes per side without moving until deep golden and crisp on all sides.
4
Finish
Remove pan from heat. Add drained noodles to the crispy tofu. Pour sauce over and toss everything together until noodles are fully coated and glossy, 1 to 2 minutes.
5
Plate
Divide noodles and tofu between two bowls. Arrange julienned carrots and cucumber over the top. Scatter scallions and toasted sesame seeds. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g (9.2 oz) firm tofu
- 3 tbsp neutral oil
- pinch fine sea salt
- 180g (6.3 oz) dried ramen noodles
- 3 tbsp gochujang
- 1/4 cup smooth peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp honey or maple syrup
- 2 tsp sesame oil
- 2 garlic cloves
- 90ml (6 tbsp) warm water
- 2 medium carrots
- 1 medium cucumber
- 4 scallions
- 2 tsp toasted sesame seeds
- 2 limes