Equipment
- stove
Ingredients
- 1 lb gluten free spaghetti
- 1 cube Edward & Sons Low Sodium Vegan “Chicken” bouillon
- 4 garlic cloves, minced
- 1 shallot, thinly sliced
- 3 tbsp gochujang paste
- 14 oz Edward & Sons Native Forest Organic Coconut Milk
- 2 tbsp coconut aminos
- ½ tsp sea salt, more or less to taste
- 2 tbsp black sesame seeds
- 2 green onions, finely chopped
Method
- Bring a large pot of water to a boil and add the pasta. Generously salt the water and add 1 cube of vegan "chicken" bouillon. This adds SO much flavor to your noodles. Cook until al dente and drain, reserving 1 cup of pasta water.
- Add a splash of water, cooking oil, or vegan butter (for the most flavor) to the same pan and place it over medium heat. Add in the shallot and garlic and sauté until tender and fragrant - about 2 minutes. Add in the gochujang, deglazing with a splash of water, and stir to emulsify. Pour in the coconut milk and add the coconut aminos. Stir to combine and season to taste with salt.
- Return the noodles to the pan and gently fold them into the sauce, adding pasta water for desired thickness. Optional to add a bit of cornstarch or arrowroot powder to thicken, if desired, but it is not necessary.
- Serve hot, topped with sesame seeds and green onions.
Nutrition
Serving 1servingCalories 427kcalCarbohydrates 62gProtein 9gFat 18gSaturated Fat 13gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 361mgPotassium 221mgFiber 2gSugar 1gVitamin A 57IUVitamin C 4mgCalcium 48mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
