Gochujang Butter Noodles with Shrimp

Gochujang, Korea’s fermented chili paste, lends deep heat and gentle sweetness to this skillet supper. Juicy shrimp cling to butter-glossed noodles in a soy-honey glaze finished with sesame and green onions.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 510 cal
• 32g protein
• 52g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 lb large shrimp, peeled and deveined
• 12 oz dried udon or spaghetti noodles
• 4 tbsp unsalted butter
• 3 tbsp gochujang paste
• 4 cloves garlic cloves
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 3 stalks green onions
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Bring a large pot of salted water to a rolling boil and cook the noodles until just al dente, then reserve a cup of pasta water and drain.
2. 2Pat the shrimp very dry and season lightly with salt and black pepper.
3. 3Heat neutral oil in a large skillet over medium-high heat until shimmering, then add the shrimp in a single layer.
4. 4Sear the shrimp for 1.5 to 2 minutes per side until pink, opaque, and lightly curled; transfer them to a plate.
5. 5Reduce heat to medium, add butter to the same skillet, and let it melt and foam.
6. 6Stir in minced garlic and cook 30 seconds until fragrant, then whisk in gochujang, soy sauce, honey, rice vinegar, and sesame oil until a glossy sauce forms.
7. 7Add the drained noodles to the skillet and toss vigorously, loosening with splashes of reserved pasta water until every strand is coated and silky.
8. 8Return the shrimp to the pan and toss gently for 1 minute so they warm through and pick up the spicy butter glaze.
9. 9Taste and adjust seasoning if needed, then divide into warm bowls.
10. 10Finish with sliced green onions and a sprinkle of toasted sesame seeds for crunch and aroma.