I have come to believe that with a jar of gochujang you can do anything. Ate Celia seems to agree. And we do know that what Ate Celia says is Truth with a capital T. This family lunch was memorable because of the no-nonsense way that Ate Celia shoveled the rest of this dish unto her plate.
- 1 tbsp olive oil
- 1 stalk onion leek, coarsely chopped
- 1 tbsp ginger, julienned
- 2 pcs Korean radish, peeled and sliced in batons
- 1 pc carrot, peeled and sliced in batons
- 1 pc zucchini, sliced in batons
- 1 pc patola, diced
- 200 g rice noodles, pre-cooked
- 1 tbsp gochujang
- 1 bunch sayote tops, chopped in 1/2” sticks
- Handful of spinach, coarsely chopped
- To taste coconut aminos
- 1 tbsp sesame oil
- 1 tbsp sesame seeds, toasted
- Heat oil an a deep pan and sauté the aromatics: leeks, ginger.
- Add radish, carrots, zucchini and patola. Sauté until slightly cooked.
- Add the noodles and gochujang, stir until noodles are coated with gochujang.
- Add sayote tops and cook for 1 minute.
- Add spinach and give a quick stir until spinach is just slightly wilted.
- Season with aminos and sesame oil. Garnish with sesame seeds.