Gochujang is a spicy and sweet Korean condiment that adds a huge amount of flavor to dishes. If you can’t find it, use extra tomato paste and add some hot sauce to replace it. Add cooked chicken, shrimp, or tofu to bump up the protein and mix up the veggies with whatever you have on hand.
3 tablespoons soy sauce (low sodium preferred)
1-2 tablespoons gochujang sauce
2 tablespoons tomato paste
2 tablespoons tahini paste or peanut butter
1 tablespoon brown sugar
2 tablespoons sesame oil, divided (can also use another light flavored oil like canola if sesame oil is not available)
1 clove minced garlic
1–2 cups broth or water for thinning the sauce
1 pound whole wheat spaghetti or linguini
2 cups chopped broccoli
1 red or green pepper, sliced
2 eggs, lightly scrambled
1. Bring water in a large pot to a boil and cook spaghetti/linguini according to package directions. Drain and set aside.
2. Meanwhile, make sauce. Combine soy sauce, gochujang, tomato paste, tahini/peanut butter, brown sugar, 1 Tablespoon sesame oil, garlic, and broth/water in small bowl. Set aside.
3. In a large skillet, heat remaining sesame oil over medium heat. Add broccoli and pepper and sauté 5-7 minutes until beginning to brown and soften.
4. Push vegetables to side of pan and add eggs to the empty spot in the pan. Scramble 2 minutes until cooked and then chop up in pan with a wooden spoon and distribute everything evenly.
5. Add noodles and sauce to pan and toss to coat. Serve hot!
This information is per serving.