Directions
- 1Add the udon noodles to a large pan or wok.
- 2Distribute carrot strips, soybean sprouts, broccoli, spinach and scallions on top.
- 3For the sauce, mix gochujang, maple syrup, peanut butter, soy sauce, coconut milk and water and pour over the vegetables.
- 4Put the lid on the pan and let everything simmer over medium heat for about 10–12 minutes until the vegetables are al dente and the sauce is creamy.
- 5Before serving, refine with fresh coriander, chili oil and lime juice.
Ingredients
- 1 package Udon noodles
- 1 carrot
- 1 handful soybean sprouts
- 1 handful broccoli florets
- 1 handful fresh spinach
- 1 scallion
- 1 EL Gochujang (Korean chili paste)
- 1 EL maple syrup
- 1 EL peanut butter
- 2 EL soy sauce
- 300 ml coconut milk
- 100 ml water
- fresh coriander
- chili oil
- 0.5 lime
Equipment
panwok
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m