Ingredients
F
For the noodle dough:
p
300 g plain flour
s
2 tsp salt
w
150 ml water
F
For the gochujang sauce:
g
1 tbsp gochujang
d
1 tbsp date syrup
h
150 ml heavy oat cream
g
1 grated clove garlic
g
1 grated thumb piece ginger
h
1 heaped tbsp of red pepper drops
F
For the cavalinero:
s
2 sprigs cavalinero
s
1 tsp sesame oil
s
1 tbsp soy sauce
Directions
1
Start by combining your flour salt and water in a bowl until it forms a shaggy dough.
p
300 g plain flour
s
2 tsp salt
w
150 ml water
2
Lay it out onto a surface and knead for around 5 mins until it becomes smooth and spongy. Cover with a tea towel for 5 mins.
3
Fry off your garlic and ginger in some oil for 30 seconds before adding the gochujang paste and heavy cream. Let that come together before adding the date syrup then take off the heat.
g
grated clove garlic
g
grated thumb piece ginger
s
sesame oil
g
1 tbsp gochujang
h
150 ml heavy oat cream
d
1 tbsp date syrup
4
Dry fry your cavlinero for 2 mins either side before adding it to a bowl with the sesame oil and soy sauce.
s
2 sprigs cavalinero
s
1 tsp sesame oil
s
1 tbsp soy sauce
5
Boil some salted water and grab your dough and scissors, snip off bits of the dough into the water until your dough is gone. Boil for around 3 mins or until the noodles start to float.
s
salt
6
Combine the noodles with the sauce over a low heat and drop in a couple of tbsp of the pasta water along with the red pepper drops and serve up. Top with the kale and enjoy!
h
heaped tbsp of red pepper drops
