Spicy Gochujang Noodles with Stir-Fried Anchovies recipe - ingredients, nutrition and when to eat it
This one-bowl meal combines boiled somyeon with stir-fried anchovies, a spicy and tangy sauce, and cucumber.
This one-bowl meal combines boiled somyeon with stir-fried anchovies, a spicy and tangy sauce, and cucumber. The salty anchovies pair well with crisp cucumber, and it’s quick to make for a busy lunch.
Noodles · 15 minutes to cook
Nutrition (per 732g serving): 506.6 kcal · protein 21.4g · carbohydrate 83.4g · fat 8.2g · sodium 2014.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the stir-fried anchovies are already sweet and salty, start with half the sugar and soy sauce in the dressing, then adjust to taste.
Tips: Drain the noodles well so the sauce doesn’t get watery and coats them evenly.
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Ingredients (1 serving)
- Dried somyeon noodles — 90 g
- Dried anchovies for stir-frying — 15 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Water — 2 cup