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Gochujang Noodles with Mackerel
A simple noodle dish tossed in gochujang sauce, packed with vegetables, and topped with mackerel, this makes for the prefect healthy meal prep or quick weeknight dinner.
Course
Main Course
Cuisine
Asian
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
5
servings
Author
Carmy
Ingredients
8-10
oz
noodles
3
tbsp
gochujang
2
tbsp
soy sauce
2
tbsp
mirin
1
tsp
brown sugar
1
tbsp
olive oil
½
large
sweet onion
2
tbsp
garlic
minced
2
bell peppers
seeds removed and sliced
2
carrot
peeled and julienned
3-4
cups
baby spinach
2
cans
Gold Seal Mackerel in Olive Oil
Instructions
In a pot, cook your pasta according to the packaging. Drain and set aside when done.
Make the gochujang sauce by mixing gochujang, soy sauce, mirin, brown sugar, and 2 tablespoons of water. Set aside.
In another pot on medium heat, heat up olive oil and add the sliced onions and sauté until softened before adding in the minced garlic.
Next, add in the bell peppers and carrots. Sautéing until softened to your preference (sauté less if you want a bite to them).
Add in the spinach and sauté until slightly wilted before adding in the cooked noodles and mixing to combine.
Add in the gochujang sauce and toss to combine.
Finally, add in the canned mackerel, using a spatula to break it up into smaller pieces, and toss to combine.
Top off with some green onions as garnish if you wish before serving.
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