Microplane or garlic crush | Mortar and pestle | Small saucepan | Pan of boiling water
**Prepare the veg**
1. Slice the spring onions thinly and peel the garlic.
**Prepare noodle aromatics**
1. In a small pan, toast the sesame seeds on a medium to low heat until fragrant. 2. In a mortar and pestle, grind the sesame seeds until almost a powder. 3. Grate the garlic and add to the sesame seeds, then add the chili flakes, sugar, rice wine vinegar, gochujang, peanut butter and a pinch salt.
**Heat the oil**
1. In a small saucepan, heat the oil until sizzling. 2. Once hot, pour it into the mortar and carefully stir everything together so that you have a smooth sauce.
**Prepare noodles**
1. Cook the noodles according to instructions on the pack.
**Time to serve**
1. Transfer the cooked noodles to a bowl, then smother them in your sauce, add a generous splash of boiling water for extra creaminess. 2. Stir through the sliced spring onions, saving some for garnish. 3. Finish with chopped roasted peanuts, your reserved spring onions and edamame if you like.
The uninformative video left me irritated and decidedly not going to Bosh.tv, but OP delivered the goods and I am totally making this when I next get to our local Korean market.
3 Comments
### Ingredients
**Noodles**
* 1 tbsp toasted sesame seeds
* 2 spring onions
* 1 big garlic clove
* 1 tsp chili flakes
* ½ tsp caster sugar
* 1 tbsp rice wine vinegar
* 2 tbsp gochujang paste
* 1 tbsp peanut butter
* 3 tbsp vegetable oil
* 2 portions of udon noodles
**To Serve**
* spring onion
* roasted peanuts
* edamame beans
### Instructions
**You Will Need**
Microplane or garlic crush | Mortar and pestle | Small saucepan | Pan of boiling water
**Prepare the veg**
1. Slice the spring onions thinly and peel the garlic.
**Prepare noodle aromatics**
1. In a small pan, toast the sesame seeds on a medium to low heat until fragrant.
2. In a mortar and pestle, grind the sesame seeds until almost a powder.
3. Grate the garlic and add to the sesame seeds, then add the chili flakes, sugar, rice wine vinegar, gochujang, peanut butter and a pinch salt.
**Heat the oil**
1. In a small saucepan, heat the oil until sizzling.
2. Once hot, pour it into the mortar and carefully stir everything together so that you have a smooth sauce.
**Prepare noodles**
1. Cook the noodles according to instructions on the pack.
**Time to serve**
1. Transfer the cooked noodles to a bowl, then smother them in your sauce, add a generous splash of boiling water for extra creaminess.
2. Stir through the sliced spring onions, saving some for garnish.
3. Finish with chopped roasted peanuts, your reserved spring onions and edamame if you like.
[Source](https://www.bosh.tv/recipes/gochujang-chilli-oil-noodles)
The uninformative video left me irritated and decidedly not going to Bosh.tv, but OP delivered the goods and I am totally making this when I next get to our local Korean market.
I love my mid-week noods.