Creamy Gojujang Cabbage & Noodles
Creamy Gojujang Cabbage & Noodles
Cabbage and noodles go so well together and this creamy umami filled dish is easy to make and so satisfying. It has a wonderful mild kick of heat from the gojujang and gochugaru and the flavors are pulled together with miso paste and cashew cream. It’s perfect for lunch or dinner.
Serves 2-3
Ingredients
190g (2 packs) Ramen Noodles
1 small (650g) Green Cabbage
4 Green onions, sliced thin
4 cloves Garlic minced
1 cup (236ml) Reserved Pasta Water
3 Tbsp (45g) Gujujang (Korean chili paste)
2 Tbsp (30g) Vegan Butter (or Oil)
1 Tbsp (15g) Miso Paste
1 1/2 Tbsp (23ml) Oil (for roasting cabbage)
1/2 Tbsp (7ml) Toasted Sesame Oil
2 tsp (10ml) Rice Vinegar
1 1/2 tsp (7g) Gochugaru (Korean chili flakes)
1 tsp (5ml) Soy Sauce
Salt & Pepper to taste
Cashew Cream (yields about 1/2 cup)
1/2 cup (70g) Raw Cashews
1/2 cup (118ml) Water
1.Soak the cashews in enough hot water to cover them for 20-30 minutes.
2.Drain and rinse the cashews before adding them to a high speed blender. Add the water and blend until completely smooth and creamy, about 1 minute.
Note: If you prefer not to use nuts then sub with 1/2 cup of plant based / vegan cream
Directions
1. Make the cashew cream according to the directions on the left. You can make this at the start of the recipe or even the day before if kept refrigerated.
2.Prepare the cabbage by cutting it in half. Cut away as much of the core as possible, then cut each half into 3-4 wedges. Place the wedges onto a lined baking sheet. Brush with oil and season with salt, pepper and 1/2 tsp of guchugaru. Bake at 450 for 25-30 minutes or until the cabbage is tender and the outer layers are charred. Set aside.
3. Cook the ramen noodles according to package directions. Make sure to reserve 1 cup of the cooking water. Set aside. You can toss the cooked noodles with just a little bit of toasted sesame oil to keep them from sticking while you make the sauce.
4.Make the sauce by melting the butter in a large pan on medium low heat. Add in the garlic and heat for 1-2 minutes or until the garlic is fragrant.
5.Add in 1 tsp of guchugaru and allow it to heat up for a minute before adding the gojujang. Mix well and then add in the miso paste, soy sauce, rice vinegar and about 1/2 cup of the reserved pasta water. Mix until everything is well combined.
6.Add in the white parts of the green onions and the cashew cream and mix well. Slice the cooled cabbage into long thin pieces and then add it to the sauce. Mix well.
7. Add in the cooked noodles and toss until everything is well coated. Drizzle on the toasted sesame oil and garnish with the green onion slices. Serve hot.
