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Spicy Gochujang Rice Noodles with Japanese Yam & Sesame Cabbage
2 Serving Dinner

Spicy Gochujang Rice Noodles

with Japanese Yam & Sesame Cabbage

Tags: Gluten-Free, <600 Calories, Nut-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
17g
CARBOHYDRATES
87g
PROTEIN
9g

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INGREDIENTS

  1. 1 Japanese yam
  2. 4 scallions
  3. 4 oz rice noodles
  4. 2 tbsp gochujang
  5. 3 tbsp mirin
  6. 2 tbsp sesame oil
  7. 1 tbsp tamari
  8. 1 tsp agave
  9. 1 cucumber
  10. 4 red radishes
  11. 4 oz shredded green cabbage
  12. 1 tbsp tuxedo sesame seeds
  13. 2 tsp vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy
Tools: Baking sheet, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
17g
CARBOHYDRATES
87g
PROTEIN
9g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the yam and scallions

Preheat the oven to 425°F. Bring a large pot of salted water to boil for the rice noodles. Cut Japanese yam into 1 inch cubes. Trim the scallions. Add cubed yam, scallions, 2 tsp vegetable oil, and a pinch of salt to a baking sheet, and toss. Bake until scallions are crisp and slightly browned, 15 to 20 minutes.

2
Cook the rice noodles

Once the water is boiling, add rice noodles, stir, and remove from heat. Stir occasionally, until noodles are tender, 12 to 15 minutes. Drain noodles and rinse under cold water to stop the cooking process. TIP: Make sure noodles are fully cooked before draining them.

3
Make the gochujang sauce

Add gochujang, just 1 tsp mirin, just half the sesame oil, tamari, and agave to a medium bowl, and whisk the gochujang sauce. Add rice noodles to the gochujang sauce and stir until noodles are coated.

4
Prepare the produce

Combine the remaining mirin and remaining sesame oil in a bowl. Slice cucumber and cut into matchsticks. Slice radish into rounds and cut into matchsticks. Add sliced cucumber, sliced radish, shredded cabbage, and sesame seeds to the bowl with the mirin and sesame oil. Sprinkle with salt, and toss the sesame cabbage.

5
Serve

Divide the spicy gochujang rice noodles between large bowls. Top with roasted Japanese yam, roasted scallions, and sesame cabbage. Dig in!

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