Spicy Gochujang Rice Noodles

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

When the water in the large pot is boiling, add rice noodles and cook until tender, 13 to 15 minutes. Drain noodles and rinse under cold water to stop the cooking process. TIP: We suggest tasting your noodles at 13 minutes, as they can go from under done to overdone very quickly.

Add gochujang, just 1 tsp mirin, just 1 tbsp 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. TIP: Use less gochujang if you prefer less spice.

Combine remaining mirin and remaining sesame oil in a bowl. Slice cucumber into matchsticks. Slice radishes 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.

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