Creamy Sesame Noodles
, 4 servings
Chewy knife-cut noodles in a creamy tahini sauce, topped with spicy gochujang beef and a quick cucumber salad.
| 2 mini Persian cucumbers (or 1 large seedless cucumber), cut into matchsticks or half moons | Slice cucumber, toss salad, set aside | Plate noodles, top with beef & salad | |
| green parts of 2 green onions, thinly sliced | |||
| 1-2 handfuls cilantro, chopped | |||
| 1 Tbsp rice vinegar (for the salad) | |||
| 1/2 tsp kosher salt (for the salad) | |||
| 455 g extra lean ground beef | Brown beef 2-3 min, break up, cook through | Add sauce, simmer 2-3 min until thick | |
| 2 Tbsp rice vinegar (for the beef sauce) | |||
| 2 Tbsp maple syrup | |||
| 1 Tbsp gochujang | |||
| 1 Tbsp Korean chili flakes | |||
| 1/2 tsp kosher salt (for the beef sauce) | |||
| white parts of 2 green onions | |||
| 3 packs (95 g each) knife cut style noodles, with sauce packets | Boil noodles 4 min, reserve water, drain | Stir in tahini & water until creamy | |
| 3 Tbsp tahini | |||
| 120 ml reserved cooking water |
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