Spicy Gochujang Noodles with Lobster Tails

🥘 Ingredients

• black pepper
  1 pinch
• bok choy and napa cabbage
  1 bunch
• broccoli
  1 head
• butter
  2 tbsp
• cooking oil
  1 tbsp
• garlic
  3 cloves
• gochujang sauce
  2 tbsp
• korean chili flakes
  1 tsp
• lobster tails
  2 unit
• miso sauce concentrate
  1 tbsp
• rice wine vinegar
  1 tbsp
• salt
  1 pinch
• scallions
  2 bunch
• sesame seeds
  1 tbsp
• shredded carrots
  2 medium
• soy sauce
  1 tbsp
• udon noodles
  2 unit
• water
  ¼ cup

🍳 Cookware

• large pan
• heatproof bowl
• medium bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add broccoli ; season with salt and black pepper . Cook, stirring occasionally, until starting to soften, ⏱️ 3 minutes .

   cooking oil: 1 tbsp, broccoli: 1 head, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

   Meanwhile, in a small heatproof bowl , combine minced garlic , scallions whites, half the sesame seeds , and half the korean chili flakes .

   garlic: 3 cloves, scallions: 2 bunch, sesame seeds: 1 tbsp, korean chili flakes: 1 tsp
4. 

   4

   Reduce heat under pan with broccoli to medium. Add a drizzle of cooking oil, bok choy and napa cabbage , shredded carrots , salt, and black pepper. Cook, stirring occasionally, until veggies are softened, ⏱️ 2 minutes .

   bok choy and napa cabbage: 1 bunch, shredded carrots: 2 medium
5. 

   5

   In a medium bowl , whisk together soy sauce , rice wine vinegar , miso sauce concentrate , and ¼ cup water . Stir in lobster tails , drained udon noodles , and gochujang sauce . Add butter and toss until glossy and heated through, ⏱️ 1 minute .

   soy sauce: 1 tbsp, rice wine vinegar: 1 tbsp, miso sauce concentrate: 1 tbsp, water: ¼ cup, lobster tails: 2 unit, udon noodles: 2 unit, gochujang sauce: 2 tbsp, butter: 2 tbsp
6. 

   6

   Divide noodles between bowls. Top with scallion greens, remaining sesame seeds, and remaining korean chili flakes. Serve immediately.