⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Homemade noodles couldn’t be easier - just snip dough directly into boiling water with scissors. Tossed in a creamy gochujang sauce with charred cavolo nero.

Ingredients

Noodle Dough

  • 3 dl wheat flour
  • 2 tsp salt
  • 1.5 dl water

Gochujang Sauce

  • 1 tbsp gochujang
  • 1 tbsp date syrup (or maple syrup)
  • 1.5 dl oat cream
  • 1 garlic clove, grated
  • 1 thumb-sized piece ginger, grated
  • 1 heaped tbsp red pepper flakes (or chili crisp)

Cavolo Nero

  • 2 sprigs cavolo nero (or kale)
  • 1 tsp sesame oil
  • 1 tbsp soy sauce

Instructions

  1. Make dough: Combine flour, salt and water in a bowl until a shaggy dough forms.

  2. Knead: Turn out onto a surface and knead for about 5 minutes until smooth and spongy. Cover with a tea towel and rest for 5 minutes.

  3. Make sauce: Fry garlic and ginger in a little oil for 30 seconds. Add gochujang and cream, let it come together, then stir in date syrup. Remove from heat.

  4. Char the greens: Dry fry cavolo nero for 2 minutes each side until charred. Toss in a bowl with sesame oil and soy sauce.

  5. Cut noodles: Bring salted water to a boil. Hold dough over the pot and snip small pieces directly into the water with scissors. Boil for about 3 minutes until noodles float.

  6. Combine: Toss noodles with sauce over low heat. Add a couple tablespoons of pasta water and the red pepper flakes.

  7. Serve: Top with the charred cavolo nero.

Notes

Scissor technique: Hold the dough in one hand over the boiling water and snip small, irregular pieces directly in. The uneven shapes catch the sauce nicely.

Cavolo nero: Also called Tuscan kale or black kale. Regular kale works too.

Credit: Technique inspired by @georgiahughesfood.

Source: No Meat Disco