Recipe courtesy of Chef Matt Gordon, as featured during Collaboration Kitchen. The dish was paired with AleSmith Brewing Co SUMMER YULE (8.5% ABV).
To make the basting sauce:
- ½ cup gochujang chili paste (available at Asian markets)
- 1 Tbs sweet rice wine
- 1 Tbs soy
- 1 Tbs sesame oil
- 1 Tbs lime juice
- 2 packages Korean sweet potato noodle (16 oz or so)
- 2 Tbs sesame oil
- ½ cup soy
- 1 Tbs sugar (or use gouchujang again if you want) MIX WITH THE SOY
- 1 Tbs chopped garlic.. MIX WITH THE SOY
- 1 cup julienned carrot
- 1 cup julienned white onion
- 1 cup julienned red bell
- 1 quart spinach leaves
- ½ cup sliced scallions for garnish
- 3 eggs
- ¼ cup grapeseed oil
How to Prepare:
- Boil noodles in slated water for 5 minutes or until tender.
- Drain and rinse to remove the starch.
- When cool and rinsed, drizzle with the sesame oil to thoroughly coat.
- Set aside.
For vegetable mixture:
- Heat a large wok or other saute pan and add oil.
- Add the carrot, onions, bell pepper and spinach. Stir Fry for one minute
- Add egg and let cook slightly. Cut and toss all together. Add spinach.
- Add noodles to the wok along with the Soy that was mixed with sugar.
- Stir to combine and warm through.
- Fresh pepper to garnish!
For the fish:
- Heat griddle or skillet. Do not season fish.
- Sear on one side, then flip and brush with the Gochujang basting sauce.
- Cook until just cooked through.
- Serve on noodle salad with fresh cilantro garnish.