4Mix the sauce packets from three packs of Trader Joe’s squiggly knife cut noodles with 2 tablespoons of maple syrup, and 1 tablespoon each of coconut aminos and rice vinegar.
5Mix the sauce packets from three packs of Trader Joe’s squiggly knife cut noodles with 2 tablespoons of maple syrup, and 1 tablespoon each of coconut aminos and rice vinegar.
6Mix the sauce packets from three packs of Trader Joe’s squiggly knife cut noodles with 2 tablespoons of maple syrup, and 1 tablespoon each of coconut aminos and rice vinegar.
7Set the sauce aside.
8Set the sauce aside.
9Set the sauce aside.
10Thinly slice 4 green onions.
11Thinly slice 4 green onions.
12Thinly slice 4 green onions.
13Add the white parts of the green onions to the sauce.
14Add the white parts of the green onions to the sauce.
15Add the white parts of the green onions to the sauce.
16Reserve the green parts of the green onions for garnish.
17Reserve the green parts of the green onions for garnish.
18Reserve the green parts of the green onions for garnish.
19Blend together 1 cup of low fat cottage cheese, 1/4 cup of gochujang, and 1/4 cup water until completely smooth.
20Blend together 1 cup of low fat cottage cheese, 1/4 cup of gochujang, and 1/4 cup water until completely smooth.
21Blend together 1 cup of low fat cottage cheese, 1/4 cup of gochujang, and 1/4 cup water until completely smooth.
22Set the blended mixture aside.
23Set the blended mixture aside.
24Set the blended mixture aside.
25Brown and fully cook a pound of extra lean ground beef.
26Brown and fully cook a pound of extra lean ground beef.
27Brown and fully cook a pound of extra lean ground beef.
28Be sure to let one side of the beef cook untouched so it forms a nicely browned crust.
29Be sure to let one side of the beef cook untouched so it forms a nicely browned crust.
30Be sure to let one side of the beef cook untouched so it forms a nicely browned crust.
31Add the sauce to the cooked beef, stir together, and cook for 2-3 minutes until the sauce reduces and begins to caramelize.
32Add the sauce to the cooked beef, stir together, and cook for 2-3 minutes until the sauce reduces and begins to caramelize.
33Add the sauce to the cooked beef, stir together, and cook for 2-3 minutes until the sauce reduces and begins to caramelize.
34Turn the heat down and keep the beef warm while cooking the noodles.
35Turn the heat down and keep the beef warm while cooking the noodles.
36Turn the heat down and keep the beef warm while cooking the noodles.
37Cook the noodles for 4 minutes.
38Cook the noodles for 4 minutes.
39Cook the noodles for 4 minutes.
40Reserve about 1/2 cup of the noodle water and drain the rest.
41Reserve about 1/2 cup of the noodle water and drain the rest.
42Reserve about 1/2 cup of the noodle water and drain the rest.
43Add the gochujang sauce to the drained noodles and toss together.
44Add the gochujang sauce to the drained noodles and toss together.
45Add the gochujang sauce to the drained noodles and toss together.
46Add the reserved noodle water a couple tablespoons at a time as needed to make a smooth and creamy sauce.
47Add the reserved noodle water a couple tablespoons at a time as needed to make a smooth and creamy sauce.
48Add the reserved noodle water a couple tablespoons at a time as needed to make a smooth and creamy sauce.
49Fold in about 2/3 of the beef and use the reserved water as needed to bring together.
50Fold in about 2/3 of the beef and use the reserved water as needed to bring together.
51Fold in about 2/3 of the beef and use the reserved water as needed to bring together.
52Plate the noodles and garnish with the remaining crispy beef and sliced green onion.
53Plate the noodles and garnish with the remaining crispy beef and sliced green onion.
54Plate the noodles and garnish with the remaining crispy beef and sliced green onion.