Ingredients

250g

medium egg noodles/rice noodles, cooked and drained

2 tsp

gochujang paste

2 tbsp

maple syrup

1 tsp

tomato puree

garlic cloves, crushed

1 tsp

Niki's Korean Blend

2 tbsp

toasted sesame seed oil

2 tbsp

soy sauce

small bunch

spring onions, washed and finely chopped

large egg

1/2 tsp

smoked sea salt

"Sticky, sweet, tangy and rich, gochujang noodles are the perfect comfort food. Paired with a runny egg yolk, you’ll be in foodie heaven in no time."

Many thanks to Nikibakes for this tasty recipe.

Method

In a wok or deep saucepan, heat your sesame seed oil over a medium heat. Add in your gochujang paste, tomato purée, crushed garlic, maple syrup, spring onions and soy sauce and mix well to form a sauce. Add a little water if it needs a bit of thinning but you want it to have a thick sauce consistency.
Once the sauce is at simmering point, add in your egg noodles and turn the heat up. Coat the noodles in your gochujang sauce and add in your salt and half of Niki’s Korean blend. Cook until your noodles are heated through.
Serve piping hot with a nice runny and sunny side up egg which has been finished off with a sprinkling of Niki’s Korean blend. Enjoy!