Pumpkin Gochujang Noodles

By Radhi Devlukia

This dish whips up in about 30 minutes by melding creamy pumpkin and coconut milk with spicy gochujang, tossed with curly noodles and vibrant greens like kale and snap peas. It’s a cozy, umami-forward noodle bowl that balances heat and comfort with seasonal flair.

YIELDS: 2 servings

COOK TIME: 20 min

PREP TIME: 10 min


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INGREDIENTS

100 grams curly noodles
½ cup kale (chopped)
1 cup edamame
½ cup snap peas (chopped)
2-3 tbsp gochujang
2 tbsp soy sauce
1 tbsp sesame oil
1 ½ cup pumpkin
½ lime (juice)
1 cup coconut milk
1 teaspoon salt

RECIPE

  1. If preparing pumpkin puree from scratch, start here.
  2. Pre-heat oven to 400°F. Cut a small pumpkin in half, scoop out the seeds, drizzle with oil, & bake for 40 minutes. Once the pumpkin is cooked, scoop out the inside of the pumpkin & blend to create a puree. You can also use canned puree.
  3. Boil water & cook curly noodles according to package instructions.
  4. In a pan, saute kale, edamame, & snap peas.
  5. Add gochujang and soy sauce to the veggies and let cook for about five minutes.
  6. Pour the pumpkin puree over the veggies, add coconut milk, and mix. Cook until the sauce bubbles and thickens.
  7. Combine noodles and sauce, and sprinkle sesame seeds on top.