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Gochujang & peanut butter udon with peas, greens & a six-minute egg
Use any sort of noodle you like in Elly Curshen's recipe, but chewy udon take some beating here.
Vegetarian
Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
Ingredients
1 head baby leaf greens, trimmed
2 tbsp Cooks’ Ingredients Gochujang Chilli Paste
2 tbsp Cooks’ Ingredients Light Soya Sauce
1 tbsp maple syrup
1 tbsp smooth peanut butter
2 No.1 Longstock Gold eggs
2 tsp Vegetable oil
1 clove/s garlic, finely chopped or grated
120g petits pois
½ tsp sea salt flakes
2 x 150g Amoy Straight to Wok Udon Thick Noodles
Toasted sesame oil, to serve
Black sesame seeds, to serve
Lime wedges, to serve
Method
Wash the greens, shake off the excess
water and cut into 2cm ribbons. Whisk the
gochujang, soya, syrup, peanut butter and
2 tbsp water in a small bowl to combine. Boil
a small pan of water and lower in your eggs.
Set a timer for 6 minutes.
Heat the vegetable oil in a wok or large
frying pan over a medium-high heat. Add the
garlic and cook until fragrant. Add the greens,
petits pois and salt, then cook, tossing often,
until wilted – for about 2 minutes. Add the
sauce and noodles. Toss to combine and
loosen the noodles, but don’t force the blocks
to break up.
Run the eggs under cold water, until cool
enough to handle, then carefully peel.
When the noodles are fully separated and
hot, the peas are hot and the sauce is clinging
to everything, divide between 2 bowls. Hold
an egg over 1 bowl, carefully cut in ½ and
place on the noodles. Repeat with the other
egg. Drizzle with sesame oil, sprinkle with the
sesame seeds and serve with wedges of lime.
Cook’s tip
This will make a low-medium spiced dish. If you want it spicier, double the gochujang in the sauce and/or drizzle the finished dish with sriracha chilli sauce. Swap the baby greens for sugar snap peas if liked, for a crunchy alternative.
