Gochujang Vodka Noodles
Ingredients
- 1 packet of Mr Chen’s thin egg noodles
- 2 tbsp unsalted butter
- 3 shallots, chopped fine
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp gochujang paste
- ½ cup water
- ⅓ cup vodka
- ½ cup Mr Chen’s coconut cream
Suitable Products
Method
1
Fill a large pot 1-inch from the top with water. Generously season with salt then drizzle with olive oil (this will help the noodles to not stick). Bring water to a boil and cook noodles according to package instructions to al dente. Reserve 1/2 cup of pasta water before straining noodles.
2
While the noodles are cooking, make the sauce: Heat a large skillet over medium heat. Add the butter along with a drizzle of olive oil. Once butter is melted, add the shallots and cook until translucent, about 8 minutes.
3
Add the tomato paste and gochujang paste, then whisk in the broth and vodka. Continue whisking until both pastes have been dissolved.
4
Let cook for about 5 minutes, or when some of the liquid has been evaporated. Pour the cream into the sauce and let simmer on medium-low heat, whisking occasionally for about 5 minutes. Reduce heat to low once the sauce has thickened.
5
Pour the cooked noodles into the skillet along with the Parmesan cheese and toss using tongs until the noodles are well coated in sauce. Add pasta water if sauce is too thick. Serve with a sprinkle of sesame seeds and crushed red pepper flakes if desired. Enjoy!
Ingredients
- 1 packet of Mr Chen’s thin egg noodles
- 2 tbsp unsalted butter
- 3 shallots, chopped fine
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp gochujang paste
- ½ cup water
- ⅓ cup vodka
- ½ cup Mr Chen’s coconut cream
Suitable Products
Method
1
Fill a large pot 1-inch from the top with water. Generously season with salt then drizzle with olive oil (this will help the noodles to not stick). Bring water to a boil and cook noodles according to package instructions to al dente. Reserve 1/2 cup of pasta water before straining noodles.
2
While the noodles are cooking, make the sauce: Heat a large skillet over medium heat. Add the butter along with a drizzle of olive oil. Once butter is melted, add the shallots and cook until translucent, about 8 minutes.
3
Add the tomato paste and gochujang paste, then whisk in the broth and vodka. Continue whisking until both pastes have been dissolved.
4
Let cook for about 5 minutes, or when some of the liquid has been evaporated. Pour the cream into the sauce and let simmer on medium-low heat, whisking occasionally for about 5 minutes. Reduce heat to low once the sauce has thickened.
5
Pour the cooked noodles into the skillet along with the Parmesan cheese and toss using tongs until the noodles are well coated in sauce. Add pasta water if sauce is too thick. Serve with a sprinkle of sesame seeds and crushed red pepper flakes if desired. Enjoy!
