Gochujang butter noodles

This recipe was one of the most popular recipes of last year according to The New York Times and is our current go-to.

Serves 1

INGREDIENTS

100g noodles
1 tsp oil
1 egg
10g butter
1 tbsp gochujang (we use Sun Hee which is not too spicy)
2 tsp light soy sauce
1 spring onions, finely chopped
Chilli oil and sesame seeds to serve

METHOD

1. Cook the noodles in a pan of boiling water until al dente. Scoop out some of the noodle water and drain.
2. Meanwhile, heat the oil in a small non-stick frying pan over a medium heat. Crack in the egg and cook for 2-3 minutes until the white sets and edges go a little crispy.
3. Melt the butter in the noodle pan when they are draining. Add the gochujang, soy sauce, noodles, most of the spring onions and 2 tbsp of the noodle water. Mix together until glossy.
4. Transfer to a bowl and top with the remaining spring onions and egg. Serve immediately with chilli oil and sesame seeds if you like.

Recipe credit: John Gregory Smith

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