These Korean peanut noodles are super quick, yet super flavorful. This dish is so many different thing; it's spicy and creamy, and slightly sweet peanut sauce makes the noodles and pan-fried tofu truly devour-worthy. The dish includes also a healthy amount of carrots, red bell pepper, and kale that bring some lightness and crunch to every portion.
Korean Peanut Noodles With Vegetables and Tofu [Vegan]
For the Peanut Sauce:
- 4–5 teaspoons gochujang
- 4–5 teaspoons miso paste
- 2 tablespoons peanut butter
- 1 tablespoon ketchup
- 1 tablespoon rice wine vinegar
- 2 teaspoons brown sugar
- 3 tablespoons hot water
For the Noodles:
- 6 ounces whole wheat spaghetti or noodles
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 3 kale leaves, torn to pieces
- 3 carrots, sliced
- 1 red bell pepper, sliced
- 9 ounces (250 grams) tofu cut to triangles
- Freshly ground black pepper, to taste
- Neutral-tasting vegetable oil, for frying
For the Garnish:
- 1 teaspoon dark sesame oil
- A few scallions, chopped
- A sprinkle of black sesame seeds
To Make the Peanut Sauce:
- Mix all sauce ingredients together and stir until smooth.
To Make the Noodles:
- Cook spaghetti or noodles according to package directions. Add about 2/3 of the sauce to cooked noodles.
- Mince ginger and garlic. Remove hard stems from of the kale leaves and torn kale to pieces. Slice carrots and red bell pepper. Cut tofu to triangles and season with black pepper.
- Heat a splash of oil on skillet. Fry tofu for 5 on minutes per side over medium heat. Set tofu aside. Add another splash of oil if necessary and stir-fry ginger and garlic for one minute. Add carrots and fry for one minute. Add red bell pepper and continue stir-frying.
- Next, add kale, peanut sauce. and tofu to the skillet and mix. Lastly, add noodles and toss to combine. Season dish with sesame oil and garnish it with black sesame seeds and chopped scallions.
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