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Tuna Gochujang Noodles
Our inspiration for this simple recipe comes from bimbim guksu, a Korean cold noodle dish that pairs delicate somen with kimchi and a spicy sauce. Gochujang, a fermented chili paste, supplies savory, umami-rich flavor and canned tuna turns the noodles into a satisfying, but not heavy, meal in a bowl. Fine pasta, such as angel hair or capellini, work well here, but if you happen to have somen, by all means, use it. And if you have lettuce on hand, shred several leaves and divide them among the bowls, creating a bed for the noodles; toss well before eating.
4
Servings
25 minutes
Ingredients
-
8
ounces capellini OR somen noodles
-
2-3
tablespoons gochujang
Directions
-
01In a large pot of boiling water, cook the noodles until tender. Meanwhile, in a large bowl, whisk together the gochujang, sesame oil, soy sauce, sugar, vinegar, garlic and ¼ teaspoon each salt and pepper. In a small bowl, combine the tuna, a pinch each of salt and pepper and 1½ tablespoons of the gochujang mixture; toss to coat, leaving the tuna in largish flakes.
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