Rice paper gochujang noodles

Method 1

Ingredients

For the sauce

1 tbsp gochujang

1 tbsp runny honey

1 tbsp smooth peanut butter

50ml/2fl oz hot water

For the noodles

neutral oil, for greasing

1 litre/1¾ pint warm water

5 rice paper wrappers

any leftover cooked vegetables, such as mangetout, broccoli florets or sliced red peppers

1 lime, juice only, to serve

fresh coriander sprig, leaves torn, to serve

1 red chilli, finely sliced, to serve

crushed peanuts, to serve

To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside.

To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick.

Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve.

Method 2

Ingredients (Serves 1–2)

For the "noodles":

6–8 rice paper sheets (round type)

Warm water (for softening)

For the sauce:

1 tbsp gochujang (Korean chili paste)

1 tbsp soy sauce

1 tsp sesame oil

1 tsp sugar or honey

1 garlic clove, minced

1–2 tsp rice vinegar (or lime juice for tang)

1 tbsp water (to thin the sauce if needed)

Optional toppings:

Sesame seeds

Chopped scallions

Chili flakes

Crushed roasted peanuts

A fried egg or tofu (for protein)

🍜 Instructions

Make the "noodles":

Wet 2 rice paper sheets at a time with warm water until soft but not too sticky.

Stack them on top of each other (double-layered), then roll them up tightly like a cigar.

Use a sharp knife or kitchen scissors to slice the roll into 1–2 cm wide strips (they’ll look like thick noodles).

Repeat with the remaining sheets.

Prepare the sauce:

In a bowl, whisk together gochujang, soy sauce, sesame oil, sugar, garlic, vinegar, and a splash of water.

Adjust spice level by adding more or less gochujang or adding chili flakes if you want it hotter.

Toss and heat:

Heat a pan over medium heat with a drizzle of oil (optional).

Add the rice paper noodles and pour the sauce over.

Toss for 1–2 minutes just until heated through and the sauce coats the noodles.

Serve:

Transfer to a bowl and top with sesame seeds, scallions, and any extras like a fried egg or tofu.

🔄 Tips & Variations:

No cooking version: Toss noodles and sauce together without pan-heating for a more chewy, refreshing texture.

Add veggies: Thinly sliced cucumber, carrots, or sautéed bok choy work great.

Make it vegan: It's naturally vegan if you skip the egg/honey.

Comments

Dumplings

Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...

Sichuan chicken

Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

Crumpet pizzas

Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...

Chef Savvy

Search This Blog