Description
Gochujang Noodle Bowls with Grilled Shrimp are a delightful fusion of flavors and textures, featuring spicy, sweet, and savory notes that complement tender grilled shrimp.
Ingredients
Scale
- 200 grams fresh rice noodles
- 300 grams shrimp, peeled and deveined
- 3 tablespoons gochujang paste
- 1 tablespoon soy sauce (optional)
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 2 scallions, chopped (green parts only)
- 1 cucumber, thinly sliced
- 1 lime, cut into wedges
- Salt and pepper to taste
- 1 tablespoon cooking oil (for grilling shrimp)
Instructions
- Cook the fresh rice noodles according to the package instructions, usually boiling for 3-5 minutes until tender. Drain and rinse under cold water.
- In a bowl, combine the shrimp, minced garlic, sesame oil, and a pinch of salt and pepper. Let marinate for 15-20 minutes.
- Heat a grill pan or skillet over medium-high heat, add cooking oil, and grill the marinated shrimp for 2-3 minutes on each side until pink and opaque.
- In a small bowl, mix gochujang paste with a tablespoon of water to thin it out.
- In a large mixing bowl, add the cooked rice noodles and pour the gochujang sauce over them, tossing gently to coat.
- Divide the gochujang-coated noodles into serving bowls and top with grilled shrimp, sliced cucumber, and chopped scallions.
- Garnish with lime wedges on the side and serve warm.
Notes
- For gluten-free, use tamari instead of soy sauce.
- For vegetarian, swap shrimp for tofu or tempeh.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat noodles with a splash of water to prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Gochujang, Noodle Bowls, Grilled Shrimp, Korean Cuisine, Easy Dinner