Spicy Squid & Glass Noodles Bowl
Tender squid in a gochujang-spiked glaze, served over springy glass noodles and soybean sprouts with a hit of sesame. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
Ingredients
- 1 lb squid, cleaned and cut into 1-inch rings
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 4 oz glass noodles (sweet potato starch noodles)
- 1 cup soybean sprouts, blanched
- 2 tbsp sesame seeds and sliced green onion (for garnish)
Instructions
- 1
Cook glass noodles in boiling salted water until tender, ~4 minutes. Drain and set aside.
- 2
Mix gochujang, soy sauce, rice vinegar, 2 tbsp water, and minced garlic in a bowl. Set the glaze aside.
- 3
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 4
Add squid rings and cook without stirring for 90 seconds until edges curl, then toss and cook 60 seconds more.
- 5
Pour in the gochujang glaze and stir constantly until squid is coated and sauce thickens, ~2 minutes.
- 6
Divide cooked noodles and sprouts between bowls, top with glazed squid, and garnish with sesame seeds and green onion.
Tools you’ll need
- large skillet (12-inch)
- pot for boiling noodles
- mixing bowl
- wooden spoon
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