Crave-worthy asian noodles with a silky smooth gochujang sauce. They're easy to make, have a punchy heat, and are made with both rice noodles and zoodles. Although you can choose one or the other if you prefer!
8ouncesrice noodles,cooked according to package directions; drained
Sliced scallions and sesame seeds for serving,optional
Toss zucchini with salt in a strainer set over a bowl; let sit 15 minutes.
Meanwhile, whisk together gochujang, hoisin, lime juice, oil, and garlic.
Cook rice noodles according to package directions; drain and transfer back to pot over medium heat. Pour gochujang sauce over noodles and cook 2 minutes.
Squeeze zucchini noodles to release excess liquid (when you think you’re done, squeeze a bit more), discard liquid and transfer zucchini noodles to pot with rice noodles and sauce and gently toss to combine.
Whisk together water and cornstarch; pour into pan with noodles and cook until thickened and silky; about 1 minute. Off heat, stir in sesame oil and butter.
Top with scallions and sesame seeds.
*Don't want a mixture or rice noodles and zucchini noodles? You can use one or the other. If you want just rice noodles, use 14–16 ounces of rice noodles. If you choose to use all zucchini noodles, use 6–8 medium zucchini.Toasted sesame oil is not the same as regular sesame oil. Be sure to seek out toasted sesame oil at the store.**Gochujang: if you're gluten-free be sure to check the labels of gochujang. Some products are gluten-free, while others are not.