Pumpkin Gochujang Noodles
Ingredients
- 100 grams curly noodles
- 1⁄2 cup kale (chopped)
- 1 cup edamame
- 1⁄2 cup snap peas (chopped)
- 2-3 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 1⁄2 cup pumpkin
- 1⁄2 lime (juice)
- 1 cup coconut milk
- 1 teaspoon salt
Instructions
1. If preparing pumpking puree from scratch, start here.
Pre-heat oven to 400F. Cut small pumpkin in half, scoop out the seeds, drizzle with oil, & bake for 40 minutes. Once the pumpkin is cooked, scoop out the inside of the pumpkin & blend to create a puree. You can also use canned puree.
2. Boil water & cook curly noodles according to package instructions.
3. In a pan, saute kale, edamame, & snap peas.
4. Add gochujang and soy sauce to the veggies and let cook for about five minutes.
5. Pour the pumpkin puree over the veggies, add coconut milk, and mix. Cook until sauce bubbles and thickens.
6. Combine noodles and sauce and sprinkle sesame seeds on top.
7. Say a prayer of gratitude, serve with love, and eat with joy ❤️
Pumpkin Gochujang Noodles
Reviews
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.