Gochujang Noodles with Crispy Beef

Ingredients: The ingredient amounts are for four servings.

• Medium Egg Noodles 250g or 9oz
• Rice Vinegar 1 tbsp
• Cottage Cheese 200g or 7oz, 0% fat
• Gochujang Paste 85g or 3oz
• Water 60ml or 2fl oz
• Lean Beef Mince 500g or 1.1lb
• Sesame Oil 2 tbsp
• Soy Sauce 3 tbsp
• Honey 2 tbsp
• Spring Onion 4

Instructions:

Fill a large pot with water and bring to a boil for the egg noodles. In a blender,
combine the cottage cheese, gochujang, and water. Blend until completely
smooth and creamy. Set aside.

In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and the
white parts of the sliced green onions. Set aside.

Place a large pan or skillet over medium-high heat. Add the ground beef and
cook, breaking it up with a wooden spoon, until fully browned and cooked through,
about 5 to 7 minutes. Pour the prepared soy sauce mixture over the cooked beef.
Stir everything together and cook for a further 2 to 3 minutes without stirring,
allowing the sauce to thicken and caramelise on the bottom. Remove from heat.

While the beef caramelises, cook the egg noodles in the boiling water according to
the packet instructions, approximately 4 minutes. Before draining, reserve about
120 ml (½ cup) of the pasta water. Drain the noodles.

Return the drained noodles to the pot over low heat. Pour in the blended
gochujang cottage cheese sauce and toss well to coat, adding splashes of the
reserved pasta water as needed to achieve a silky, creamy consistency.

Divide the creamy noodles between 4 bowls. Top generously with the crispy
caramelised beef. Scatter over the reserved green onion tops and a sprinkle of
toasted sesame seeds. Serve immediately.