Gochujang Yakisoba

  • 1 serving
  • 10 mins
Gochujang Yakisoba topped with Nori seaweed

Looking to add heat to our Signature Yakisoba Noodles Only? Add some Gochujang! Make the yakisoba healthy by adding plenty of vegetables such as bean sprouts and chives. If you want your yakisoba extra spicy, adjust the amount of gochujang!

In this recipe

Signature Yakisoba Noodles Only, 16.40 oz (465g), 3 servings

Signature Yakisoba Noodles Only

Yields
1 serving

Cook Time
10 mins

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Ingredients

Yakisoba

  • 1 serving Signature Yakisoba Noodles Only
  • ¼ cup Water (For Steaming)

Sauce

  • 2 tbsp Yakisoba Sauce
  • 1 tbsp Gochujang (Red Chili Paste)

Toppings

  • ½ pack Bean Sprouts
  • ½ pack Chives
  • 80 g Pork Belly
  • ½ tbsp Sesame Oil
  • Salt and Pepper by preference
  • Korean Seaweed  by preference

Instructions

  • In a small bowl, mix together yakisoba sauce and gochujang.
  • Cut the pork belly and chives into bite sizes, set aside.
  • Shred the Korean seaweed into pieces and set aside.
  • Heat sesame oil in a frying pan and add in sliced pork bellies. Sprinkle in salt and pepper to taste. Once the pork bellies are cooked, add in the yakisoba noodles and water to steam cook the noodles.
  • As the noodles loosen, add in bean sprouts and chives to stir-fry. Pour in the sauce from Step 1 and stir well.
  • Place the noodles on a plate and top with the seaweed from Step 3. Enjoy!

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