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Gochujang Miso Noodles
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4
SERVINGS
Ready in 33 minutes
Prep 25 minutes
Cook 8 minutes
Instructions

In a large bowl, combine cabbage, rice vinegar, honey, sesame oil, and salt. Mix until well combined.

Open Ramen noodle packages and discard or save dried soup packets for another use. In a large pot of boiling water, cook noodles for 2 to 3 minutes or until al dente. Drain and return to pot. Add milk, cheese, butter, 2 tbsp (30 ml) gochujang and miso. Mix until sauce is blended and noodles are evenly coated. Set aside.

In a large nonstick skillet, heat oil over medium-high heat. Add eggs and fry to desired doneness.

Divide noodles and Napa Salad among four serving bowls and place a fried egg on noodles of each bowl. Garnish with green onions, sesame seeds and a drizzle of gochujang.

Napa Salad

  • 1 L 4 cups julienned Napa cabbage
  • 45 ml 3 tbsp rice vinegar
  • 10 ml 2 tsp honey
  • 5 ml 1 tsp sesame oil
  • 1 ml 1/4 tsp salt

Noodles

  • 300 g 300 g Instant Ramen noodles (about 3 blocks)
  • 125 ml 1/2 cup milk
  • 60 ml 1/4 cup freshly grated Parmesan cheese
  • 30 ml 2 tbsp salted butter
  • 30 ml 2 tbsp gochujang
  • 22 ml 1 1/2 tbsp miso paste
  • 15 ml 1 tbsp oil
  • 4 4 eggs
  • 2 2 green onions, sliced
  • sesame seeds for garnish
  • gochujang for drizzling
Nutritional Facts
  • Amount Per Serving
    560 Calories
  • Fat
    23 g
  • Saturated fat
    7 g
  • Cholesterol
    220 mg
  • Sodium
    840 mg
  • Potassium
    400 mg
  • Carbohydrates
    61 g
  • Fibre
    5 g
  • Sugars
    12 g
  • Protein
    28 g