This Korean dish is typically mixed in a sweet and sour sauce along with kimchi and a few sliced vegetables. It's very easy to make since all you have to do is chop and mix.
1. You can use any gluten-free noodles for a GF version and make your homemade kimchi.
2. For the gochujang, you can also use any sweet chilli sauce. I used the mix below I adapted from somewhere online.
3. BE CAREFUL: it's very spicy!!! I would recommend mixing just a small amount to your noodles and then add more to taste in small increments.
A sub for the Gochujang, in case you don't have it:
1 tablespoon miso
1 tablespoons red curry paste
1 teaspoon coconut sugar
1/4 tsp garlic powder
1 teaspoon coconut aminos (soy sauce/tamari would do)
1 teaspoon rice vinegar
1 teaspoon sesame seed oil
water as needed
In a small bowl, mix all ingredients and let sit for at least one hour. Then, refrigerate until use.
From Two Red Bowls