Gochujang Slaw

Gochujang Slaw – Vegetarian Recipe | Healthy Eats by Jennie

I made this Vegetarian Gochujang Recipe one weekend when we were making some Korean tacos. This Gochujang Slaw is the perfect topping for the tacos. The Vegetarian Gochujang Recipe provides amazing texture and flavor to the tacos! This Vegetarian Gochujang Recipe can be paired with many dishes and is great as a side dish! I love the flavor of Gochujang, and this is a healthy way to enjoy it!

Gochujang Slaw – Vegetarian Gochujang Recipe | Healthy Eats by Jennie Print

Gochujang Slaw

Course Appetizer, Salad, Side Dish
Cuisine Asian, Korean
Keyword Healthy Gochujang Recipe, Vegetarian Gochujang Recipe
Prep Time 20 minutes

Ingredients

Slaw Ingredients:

  • 1 head of Napa cabbage julienned / cut into thin short strips
  • 1 carrot cut into matchsticks
  • 1 bunch of scallions chopped (green parts only)
  • 1 yellow bell pepper cut into thin strips and halved
  • 1 jalapeno pepper chopped
  • 3 red radishes cut into matchsticks
  • 1 Handful of cilantro leaves chopped

Dressing Ingredients:

  • 2 teas fresh grated ginger
  • Juice of 2 limes
  • 2 T gochujang paste
  • 2 T reduced sodium soy sauce
  • 2 T honey
  • 2 T sesame oil
  • 1 T sesame seeds
  • 4 T rice vinegar
  • 1/2 teas sea salt

Spicy Gochujang Noodles with Veggies

Spicy Gochujang Noodles with Veggies – Healthy Gochujang Recipe | Healthy Eats by Jennie

I was introduced to the wonderful taste of Gochujang by this Japanese / Korean restaurant (Osaka) that is close by my work where they have these delicious rice bowls with this amazing spicy Gochujang sauce! Craving some Gochujang flavor, I wanted to create a spicy delicious Healthy Gochujang Recipe! I came up with this recipe that incorporates veggies and Japanese udon noodles! This recipe is also a quick and easy meal to make on a busy weekday night. What really makes this meal is the sauce! But watch out – this sauce is spicy!

Spicy Gochujang Noodles with Veggies

If you are craving some Gochujang flavor check out this spicy delicious Healthy Gochujang Recipe that incorporates veggies and Japanese udon noodles! This Healthy Gochujang Recipe is also a quick and easy meal to make on a busy weekday night.

Course Main Course, Side Dish
Cuisine Asian, Korean
Keyword Healthy Gochujang Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 red onion chopped
  • 1 green bell pepper chopped
  • 2 T olive oil
  • 7 cloves of garlic chopped
  • 2 teas freshly grated ginger
  • 3 T Gochujang paste
  • 3 T reduced sodium soy sauce
  • 4 cups vegetable or chicken broth
  • 3 teas agave nectar
  • 3 T rice wine vinegar
  • 1/2 cup green onions chopped (green and white parts)
  • 1 9.5 oz package of udon Japanese wheat noodles
  • 2 cups fresh chopped spinach
  • Toasted sesame seeds for topping (optional)

Instructions

  1. In a wok or large sauce pan, over medium high heat, sauté red onions, green peppers, with olive oil for 5 minutes

  2. Reduce to medium low and add garlic and ginger and sauté for 1 minute more (constantly stirring so that the garlic doesn’t burn); you can add a little more olive oil if you need to.

  3. Add Gochujang paste and soy sauce and stir for 1 more minute.

  4. Then add broth, agave nectar, rice wine vinegar and green onions and let simmer for 15 minutes.

  5. Meanwhile, cook your noodles; drain when finished and set aside.

  6. Add cooked noodles and spinach to the wok, stir well until combined and let simmer for about 2-3 more minutes until the spinach has wilted.

Recipe Notes

This is SPICY! Use less Gochujang paste to turn down the heat.

For the Japanese udon wheat noodles, I use Hakubaku brand.

Craving another Healthy Gochujang Recipe? Check out my Broccoli Pepper Bowls with Spicy Korean Gochujang Sauce recipe!

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Thai Red Curry Coconut Veggie Noodle Soup

Thai Red Curry Coconut Veggie Noodle Soup

I love Thai food! I have been craving some tasty Thai Veggie Noodles. There was a great Thai restaurant that was close to my work, but it moved to a location that is too far to travel to during the work day. I also need to find one that is close to home. So, I decided to make some of my own version of Thai Veggie Noodles to take care of this craving (while also keeping it healthy of course)! Thai Veggie Noodles are very delicious and taste great as leftovers as well.
Course Soup
Cuisine thai
Keyword vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 T olive oil
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • ½ cup chopped carrots
  • 2 celery stalks chopped
  • 4 cloves of garlic chopped
  • 1 T freshly grated ginger
  • 2 ½ T Thai red curry paste
  • 2 T lemongrass paste
  • 4 cups of vegetable or chicken broth
  • 1 13.5 oz. can of unsweetened light coconut milk
  • 2 T Thai sweet chili sauce
  • 7.7 oz. package of brown rice noodles cooked to package directions
  • ½ teas salt
  • 1 teas chili powder
  • ¼ cup fresh cilantro chopped
  • ¼ cup of basil chopped
  • Juice of a small lime

Instructions

  1. in a Dutch oven with olive oil, over medium heat, sauté peppers, carrots, celery and onions for 5 minutes.
  2. Add garlic and ginger and sauté for 2 more minutes.
  3. Add Thai red curry paste and stir for about a minute until melted.
  4. Add lemongrass paste and stir for about a minute until melted.
  5. Add broth and coconut milk, chili powder, and salt.
  6. Turn heat up to medium high and cook for 15 minutes.
  7. Reduce heat to medium low, and add noodles, cilantro and basil and cook for 2-3 minutes.
  8. Add juice of lime and serve.

thai red curry coconut veggie noodle soup

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Spicy Asian Veggie Noodles

Spicy Asian Veggie Noodles
Prep time: 15 minutes
Cook time: 15 minutes

Spicy Asian Veggie Noodles – Best Vegetarian Recipes

This is one of the best vegetarian recipes that will make you completely forget that there is no meat!  We have yet to find a good Asian take-out place around our area. Sometimes we are really in the mood to order some good Asian noodles. This satisfies that craving, is way better and healthier too! Jimmy loves this one so much he doesn’t even believe it is healthy. But of course, it’s healthy – it is made with organic wheat noodles and lots of veggies! This is one of my favorites!

Ingredients:

  • 1 large red bell pepper chopped
  • 1 jalapeño pepper chopped
  • 8 cloves of garlic chopped
  • 1 T freshly grated ginger
  • ¼ cup scallions chopped
  • ¼ cup cilantro chopped
  • 1 T vegetable oil (you may need a little more if your wok is not non-stick)
  • 9.5 oz package of Japanese udon noodles (I used Hakubaku organic wheat – I get it at Wegman’s) (Cook noodles per package directions)

Sauce Ingredients:

  • ½ cup low sodium soy sauce
  • 1 T hoisin sauce
  • 1 teas chili garlic sauce (I use Wegman’s TomTom sauce)
  • 1 teas siracha
  • 1 T brown sugar
  • 1 T cornstarch
  • 1 T rice wine vinegar
  • Juice of a lime

Directions:

  1. Chop all your veggies (keep separated because you will add them to the wok at separate times)
  2. In a bowl, whisk together all sauce ingredients, set aside
  3. In a non-stick wok, heat up oil for about a minute on medium high
  4. Add peppers and stir fry for 4 minutes
  5. Then add garlic and ginger and stir fry for 1 more minute
  6. Turn down heat to medium-low and add scallions, and cook for 1 minute
  7. Then add sauce and let simmer for 5-7 minutes (make sure you stir occasionally so it doesn’t stick to the bottom)
  8. Add noodles to the wok and stir until well combined
  9. Then add cilantro and stir

Notes:
Make sure that you prep all the veggies and make sauce first! The cooking goes quick and there is not enough time to chop while you cook! You can cook the pasta during the process if you time it right; you can drop it in the boiling water while the sauce is simmering.

Spicy Asian Veggie Noodles

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