Saucy Gochujang Noodles
Vegan Gochujang Noodles that combine a delectable spicy, savoury and creamy sauce with dried mushrooms, pea protein crumbles and quick-cooking noodles. Beginner-friendly and comes together in under 15 minutes!
Ingredients
Dry Ingredients
- 300 g noodles1
- 100 g pea protein crumbles2
- 20-30 g dried mushrooms
- 1 handful Thai basil leaves optional
Sauce Mix
- 3 tbsp soy sauce or tamari
- 2-3 tbsp gochujang paste
- 1 tbsp sesame oil
Instructions
At Home
- Pack the sauce mix in a container with a tight lid. Pack the dry ingredients into a resealable bag. If carrying Thai basil leaves, pack them separately.
At Camp
- Cover the dry ingredients with enough water3 and cook until the noodles are done. Depending on the weather and altitude, this would take 5-7 minutes.
- Take off flame. If there's a lot of water leftover, drain some, leaving a little behind to thin out the sauce. If there isn't much left, add a dash more.
- Pour the sauce into the pot and toss to thoroughly coat the noodles.
- Sprinkle the Thai basil leaves over top and enjoy!
Notes
- Use any noodles of your choice. I like using these millet and brown rice noodles because the cake shape is easier to pack. 300g works out to roughly 4 of the cakes.
- Substitute with soy crumbles/TVP, vegan soy jerky, or if weight isn't a concern, sliced up vegan sausages.
- I aim for half a pot full of water. I can cook all of the noodles by occasionally stirring, so that parts sticking out of the water are submerged later on. Heating up more water than you need wastes fuel; it's easier to add some water later if it starts looking too dry.