This sauce recipe combines gochujang, hoisin (more salty, sweet), lime juice, olive oil and garlic. If you choose to use all zucchini noodles, use 6–8 medium zucchini. If you want just rice noodles, use 14–16 ounces of rice noodles. Here, I use gochujang in a sauce destined for a mixture of zucchini noodles and rice noodles (although you can choose to use one or the other if you don’t want the mixture). The sweet, spicy and savory qualities of gochujang make the bright red paste an ideal ingredient for pasta sauces, dipping sauces, bbq sauces, and more.
DAN DAN ZOODLES HOW TO
When shopping for gochujang, look for a short bright red rectangle container (some have a gold lid) How to make a gochujang sauce for noodles? And of course, you can always get gochujang on Amazon. Otherwise, head on over to your local international or Asian market, it’s sure to be there. You should be able to find it in the Asian section of most supermarkets. I can always find a large container of gochujang at my local international market, but it’s becoming increasingly easier to find in mainstream grocery stores. (Think “sticky tomato paste,” to help you visualize the texture). It’s bright red in color, is sticky and thick, and is used as a condiment or in sauces in Korean cooking. Gochujang is a fermented Korean chili paste that’s sweet, spicy and savory.
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