Get cozy with these springy and satisfying noodles coated in a velvety butternut sauce spiked with fiery gochujang – a Korean fermented red chili paste. Complimented with meaty slices of seared shiitake mushrooms and finished with crispy sage leaves, this dish delivers cozy fall comfort with a kiss of spice.
20 minPrep Time
30 minCook Time
50 minTotal Time
- 2 tbsp neutral oil, I used canola
- 1 yellow onion, sliced into half-moons
- 200g (7oz) shiitake mushrooms, stems removed, sliced
- 4 shallots, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 Butternut squash, peeled and cut into chunks
- 2 cup vegetable stock
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp honey
- 454g (1lb) dried noodles, I used Mee Pok**
- Fresh sage leaves, fried crispy
- Pour the oil into a large, deep skillet and place over medium heat. Once the oil is shimmering, add the onion and a pinch of salt. Sauté until just translucent. Transfer the onion to a bowl.
- Add the shiitakes to the pan. Stir in a sprinkle of salt and sauté until golden. Transfer the mushrooms to a bowl as well.
- Place the shallots, garlic, and ginger in the skillet and saute until the shallots are translucent. Add gochujang and soy sauce and toss to coat.
- Pour in the vegetable stock and add the honey. Bring the mixture up to a boil and reduce to a simmer. Cover and let cook for 15-20 minutes or until the squash is fork-tender.
- While the squash is cooking, bring a large pot of water up to a boil. Generously salt the water and add the noodles. Cook according to the package’s directions.
- When the squash is ready, take it off of the heat and blitz until smooth using an immersion blender. Add the noodles, onions, and shiitakes to the sauce and toss to coat.
- Transfer the noodles to plates and garnish with the fried sage. Serve immediately.
- ** Feel free to use whatever style of noodle you prefer/can get your hands on. In a pinch, you can use spaghetti as well.
Recipe by Susan of Rhub and Cod