Serves 4
Directions
- 1Bring a pot of water to a boil for the noodles.
- 2Mix 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.
- 3Set the sauce aside.
- 4Thinly slice 4 green onions.
- 5Add the white parts of the green onions to the sauce.
- 6Reserve the green parts of the green onions for garnish.
- 7Blend together 1 cup of low fat cottage cheese, 1/4 cup of gochujang, and 1/4 cup water until completely smooth.
- 8Set the blended mixture aside.
- 9Brown and fully cook a pound of extra lean ground beef.
- 10Be sure to let one side of the beef cook untouched so it forms a nicely browned crust.
- 11Add the sauce to the cooked beef, stir together, and cook for 2-3 minutes until the sauce reduces and begins to caramelize.
- 12Turn the heat down and keep the beef warm while cooking the noodles.
- 13Cook the noodles for 4 minutes.
- 14Reserve about 1/2 cup of the noodle water and drain the rest.
- 15Add the gochujang sauce to the drained noodles and toss together.
- 16Add the reserved noodle water a couple tablespoons at a time as needed to make a smooth and creamy sauce.
- 17Fold in about 2/3 of the beef and use the reserved water as needed to bring together.
- 18Plate the noodles and garnish with the remaining crispy beef and sliced green onion.
Ingredients
- 3 packs sauce packets from Trader Joe’s squiggly knife cut noodles
- 2 tbsp maple syrup
- 1 tbsp coconut aminos
- 1 tbsp rice vinegar
- 4 green onions
- 1 cup low fat cottage cheese
- 0.25 cup gochujang
- 0.25 cup water
- 1 pound extra lean ground beef
- 0.5 cup water
Equipment
potblender
Tips
- For a nicely browned crust on the beef, let one side cook untouched.
- Add reserved noodle water a couple tablespoons at a time to achieve a smooth and creamy sauce.
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