Sean and I headed to Providence a couple of weeks ago to see Ray LaMontagne at PPAC. We love seeing shows in Providence. Boston is a lot closer, but it’s easier to get cheaper tickets for Providence shows. Plus, parking is much easier and cheaper as well. It’s worth the 45-minute drive on weekends when we have the time.
That’s a Spicy Noodle
It’s also fun exploring restaurants in Providence. On this visit, we tried Mokban Korean Bistro. It was super close to PPAC and the menu looked fantastic. Specifically, the Korean fried chicken wings which were addictive. I ordered the fiery noodles and the server looked at me and said: “That’s the spiciest thing on the menu.” I wasn’t sure what to do with that information. I REALLY wanted a bowl of saucy noodles. I asked: “Like, has anyone ever cried eating these noodles?” Her response: “Yes. I mean, some people have cried. I don’t think they’re too bad though.” So, I didn’t change my order.
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Well, those noodles were one step below Hell Night. I was glad that we got the chicken wings because I was full enough that I didn’t need to eat more than a few bites. I packed them up to bring them home assuming the spice levels would get more tame with a little time in the fridge. And they WERE less spicy leftovers, but still, Sean told me I was “tough” for finishing them and that he couldn’t have eaten all of the leftovers.
Home Cooked Gochujang Noodles
Because the fiery noodles were tough to eat, my noodle craving was not really quenched. So, I decided to take matters into my own kitchen. I dug into my fridge and pulled out my tub of gochujang and it became my inspiration along with a package of very delicious fresh lo mein noodles. You COULD use a dried noodle or even spaghetti, but I think it’s worth it to try and find these noodles fresh. I find them in our local mega mart (Market Basket for Boston-area locals.) The perfectly chewy texture of the fresh wheat noodles make a big difference in the overall dish.
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These noodles are SO good. The gochujang is just on the edge of too spicy, but with some sweetness that helps make for a perfectly balanced bowl of noodles.
Gochujang Noodles
Ingredients
- ½ cup beef stock
- 1/4 cup gochujang Korean rice and hot pepper paste
- 1 tbsp white miso paste
- 2 tbsp soy sauce
- 2 tbsp lime juice
- ¼ tsp sesame oil
- 1 lb fresh lo mein noodles
- 3 tbsp butter
- 1 lb ground beef
- ¼ head green cabbage thinly shredded
- 1 red bell pepper sliced into thin strips
- 4 cloves garlic minced
- sliced scallions to taste for garnish
- chopped peanuts to taste for garnish
- furikake seasoning to taste for garnish
Instructions
- In a small bowl, make your sauce by mixing together the beef stock, gochujang, miso paste, soy sauce, lime juice, and sesame oil. Set aside.
- Bring a large pot of salted water to a boil. Cook with noodles according to package directions. Drain and set aside.
- Heat a large wok, straight sided pan, or Dutch oven (my Le Creuset dutch oven worked well here) over high heat. Add 1 tbsp. butter and once it melts, add the ground beef to the pan. Cook the ground beef, stirring occassionaly, until it’s browned and some brown bits are sticking to the bottom of the pan. Once browned, move the ground beef to a bowl and set aside.
- Add another 1 tbsp. of butter to the pan and once it melts, add the cabbage. Let the cabbage cook down a bit, about 3-4 minutes. Add the red peppers. Cook for another 3 minutes. Make some room in the center of the pan and add the last 1 tbsp. of butter. Once it melts, add the garlic. Let the garlic cook in the butter for a minute and then stir the buttery garlic into the cabbage and red peppers.
- Add the ground beef back to the pan. Add the cooked noodles. Stir in the gochujang sauce. Use tongs to combine everything well.
- Serve in bowls and garnish with scallions, peanuts, and Furikake.
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