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20 minutes
Dairy Free

Fresh Shanghai Noodles with Gochujang-Peanut Sauce

Yu Choy & Cucumber Ribbons

Cooking time

20 minutes




750 /serving

Gochujang is one of the greater Korean culinary creations in our humble opinion, containing elements of savour and sweetness in addition to the kick you’d expect from a red chili paste. It is incorporated into a creamy peanut butter, rice vinegar and soy sauce that we use to coat our fresh Shanghai noodles and yu choy. Ribbons of cucumber are combined with scallions and rice vinegar for a delicate, flavourful side.

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 spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)

  • You will need:

    Medium pot
    Large pan
    Salt & pepper
    Total Fat
    32 g
    Saturated Fat
    5 g
    2370 mg
    Total Carbs
    96 g
    14 g
    24 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 cucumber into thin strips (or thinly slice into rounds). Core and thinly slice the pepper. Cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 1-inch-long sections. Cut one of the scallion stalks into 1-inch-long pieces, 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. Cook, 5 to 7 minutes, until just al dente (still slightly firm to the bite). When there is 3 minutes left, add the yu choy to the pot of noodles. Drain the noodles and yu choy, drizzle with oil and set aside in a warm spot.
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    Cook the peppers
    While the noodles cook, in a large pan, heat a drizzle of oil on medium-high. Add the 1-inch long scallion pieces and ½ the garlic. Cook, stirring frequently, 1 to 2 minutes, until fragrant; season with ½ the spice blend and S&P. Add the peppers and cook, stirring frequently, 2 to 3 minutes until softened.
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    Make the sauce
    While the peppers cook, in a bowl, combine the peanut butter, soy sauce, ½ the rice vinegar, remaining garlic, as much of the gochujang as you’d like (add half for medium spicy) and 2 tbsp of water (double for 4 portions); season with the remaining spice blend and S&P to taste.
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    Prepare the cucumber ribbons
    In a bowl, combine the cucumber, white bottoms of the scallions, remaining vinegar and 1 tbsp oil (double for 4 portions); season with S&P to taste. Toss to combine thoroughly.
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    Finish the noodles & serve
    To the pan of peppers 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 plates and garnish with the green tops of the scallions. Serve the cucumber ribbons on the side. Bon appétit!