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Vegetable Noodle Bowls
Ingredients
  • ¼ cup high-temp cooking oil
  • 1 pound assorted mushrooms, such as oyster, shitake and maitake
  • 2 bunches broccolini, blanched in salted water, then cooled and chopped into thin florets
  • 10 ounces (2 bunches) medium spinach, stemmed
  • 1 bunch scallions, cut into 1-inch pieces
  • 2 inches ginger
  • 2 chili peppers (green or red), seeded and chopped or sliced
  • 4 cloves garlic, crushed
  • 1 pound fresh noodles (see Tip)
  • subheading: For the Sauce:
  • ¼ cup gochujang
  • 2 tablespoons Korean soy sauce or dark soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sugar
  • Toasted sesame seeds, to serve
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