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20 minutes

Fresh Shanghai Noodles in Gochujang-Peanut Sauce

with Yu Choy & Cucumber Ribbon Salad

Cooking time

20 minutes




760 /serving

Gochujang is one of the greater Korean culinary exports, in our humble opinion, containing elements of sweetness and umami in addition to the kick you’d expect from a red chili paste. Tonight you’ll incorporate it into a creamy peanut butter, rice vinegar and soy sauce mixture that will grace fresh Shanghai noodles and yu choy. On the side, ribbons of cucumber tossed with scallions and rice vinegar provide just the delicate, flavourful side salad you’ll seek.

We will send you:

  • 2 Garlic cloves
  • 2 Scallions
  • 2 Cucumbers
  • 1 Bell pepper
  • 225g Yu choy
  • 30ml Soy sauce (low sodium)
  • 60g Peanut butter
  • 30ml Rice vinegar
  • 225g Fresh Shanghai noodles
  • 15ml Gochujang
  • 6.25g Korean-style spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Egg, Peanuts, Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
30 g
Saturated Fat
4 g
2280 mg
Total Carbs
97 g
15 g
26 g
9 g
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Mise en place
Bring a medium pot of salted water to a boil. Using a peeler, peel the cucumbers into ribbons (or thinly slice into rounds). Core and thinly slice the bell pepper. Cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 1-inch segments. Cut one of the scallions into 1-inch segments, discarding the root end. Cut off and discard the root end of the second scallion; thinly slice, separating the white bottoms and green tops. Mince the garlic.
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Cook the noodles & yu choy
Add the noodles to the pot of boiling water; stir gently to separate. Cook, 5 to 7 minutes, until al dente (still slightly firm to the bite). When there are 3 minutes left, add the yu choy to the pot of noodles. Drain the noodles and yu choy; drizzle with oil to prevent sticking and set aside in a warm spot.
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Cook the bell pepper & aromatics
While the noodles cook, in a large pan, heat a drizzle of oil on medium-high. Add the segmented scallion and ½ the garlic. Cook, stirring frequently, 1 to 2 minutes, until fragrant; season with ½ the spice blend and S&P. Add the bell pepper and cook, stirring frequently, 2 to 3 minutes, until softened.
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Make the sauce
While the bell pepper and aromatics cook, in a smalll bowl, combine the peanut butter, soy sauce, ½ the rice vinegar, as much of the remaining garlic as you’d like, as much of the gochujang as you’d like (add half for medium spicy) and 3 tbsp water (double for 4 portions). Season with the remaining spice blend and S&P to taste.
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Prepare the cucumber ribbon salad
In a medium bowl, combine the cucumbers, as many of the white bottoms of the thinly sliced scallion as you’d like, the remaining vinegar and 1 tbsp oil (double for 4 portions); season with S&P to taste. Toss well.
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Finish the noodles & serve
To the pan of bell pepper and aromatics, add the cooked noodles, yu choy and sauce. Cook, 1 to 2 minutes, until the sauce has thickened and the noodles are thoroughly coated. Divide the finished noodles and vegetables between your bowls. Garnish with the green tops of the thinly sliced scallion (to taste). Serve the cucumber ribbon salad on the side. Bon appétit!