Crispy Broccolini and Mushrooms with Gochujang Noodles
| 1 min read
Total Time:
30 minutes
Prep Time:
10 minutes
Cooking Difficulty:
Medium
Serving Amount
Ingredients
11⁄2 cups fettucine noodles, cooked to package instructions
4 Tbsp. olive oil, divided
2 green onions, minced, whites and greens separated
3 cloves garlic, minced
2 Tbsp. gochujang, adjust to spice preference as needed
2 tsp. honey
1 cup sliced mushrooms
2 tsp. sesame oil
1⁄2 lime, juiced
6 florets broccolini, with stems
salt and pepper to taste
2 tsp. sesame seeds
Instructions
Step 1
Prepare water for pasta and cook according to package instructions.
Step 2
In a large pan, heat 3 tablespoons of garlic oil over medium-low heat, reserving the remaining oil for the broccolini. Add garlic and green onion whites, reserving the greens for garnish. Allow to sizzle until fragrant and golden.
Step 3
Add gochujang paste and mix in. Allow to sear for 2 minutes. Add honey and stir, then add mushrooms and turn temperature up to medium. Coat the mushrooms in the sauce and allow to cook until softened, about 5-7 minutes, stirring occasionally.
Step 4
Add sesame oil and lime juice and stir. Then add a little pasta at a time, stirring as you go. This will ensure there’s sufficient sauce-to-noodle ratio.
Step 5
While the sauce and mushrooms are cooking, prepare a lined baking sheet and turn the oven’s broiler on high. Drizzle remaining tablespoon of olive oil over broccolini and season with salt and pepper to taste. Cook under broiler on the top rack for 6-7 minutes, until golden and crisp. Set a timer as the broiler can burn the broccolini quickly.
Step 6
Serve the noodles in a bowl. Top with crispy broccolini, sesame seeds and the reserved green onion greens.
