Description
Chewy scissor-cut noodles coated in a rich, creamy, and spicy Korean rosé sauce that comes together in minutes for a quick yet indulgent meal.
Ingredients
Units
Scale
For the Sauce:
- 1 cup heavy cream
- 3/4 cup water
- 2 tablespoons gochujang (adjust to your desired spice level)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon honey
For the Scissor-Cut Noodles:
- 2 cup flour
- 1/2 cup water (use more depending on how dry your dough is – you want it to be slightly stretchy/malleable, but not too wet)
- 1/2 tablespoon salt (plus an extra teaspoon for the boiling water)
Optional Add-In or Toppings:
- Bacon, chopped and cooked
- Chopped green onions
- Parmesan cheese
Instructions
- To a large pan or pot over medium-high heat, combine all of your sauce ingredients (heavy cream, water, gochujang, garlic, soy sauce, and honey). Stir constantly for 2-3 minutes to thoroughly combine all ingredients, and until sauce thickens slightly.
- Attach the dough hook to your stand mixer (if you do not have a stand mixer, you can knead with your hands for 12 minutes instead of using a stand mixer for 10 minutes for the same results).
- In the mixing bowl, combine all dough ingredients (flour, water, salt). With the mixer on low speed, knead with the machine on speed 2 for 10 minutes until the dough is smooth and elastic.
- To a large pot of boiling water with a teaspoon of salt over medium-high heat, using scissors, cut your dough ball into thin strips about 1 inch long directly into the boiling water, allowing the noodles to cook for 3-4 min., depending on thickness. Note that the noodles should rise when they are done cooking.
- Strain noodles and add to the large pan with the sauce. Mix thoroughly to ensure the noodles are coated in the sauce, and enjoy.
- Prep Time: 25 minutes
- Cook Time: 4 minutes
Nutrition
- Serving Size: 4