Vegan Recipe Collection Over 800 Vegan Recipes

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1 mild red chili pepper, cut into matchsticks
4 green onions chopped into 1-inch pieces
2 cloves garlic minced
1/2 cup soy sauce
2 tbsp gochujang (or chili paste)
1 tbsp sugar
1 tbsp cider vinegar
1/2 lb wheat or spaghetti noodles cooked according to package directions and drained
In a wok or skillet, heat the oil. Over medium high heat, stir fry the chili pepper, onions and garlic for 1
minute. Add the soy sauce, gochujang, sugar and vinegar and cook just until liquid simmers
Add the noodles and gently toss to mix.
Place the noodles on a large serving platter. Serve warm or at room temperature.
Kong Namul Kuk (Bean Sprout Soup)
6 cups water or vegetable broth
4 cups soybean sprouts, washed and root ends trimmed
2 tbsp soy sauce
1 clove garlic, minced
1 tsp sesame oil
1 tsp Korean red pepper powder or 1/2 tsp cayenne
2 tsp salt
6 green onions chopped
several red pepper threads to taste (or red pepper flakes)
In a large saucepan, bring 2 cups of the water or broth to a boil. Add the bean sprouts, reduce the heat
to low and cook for 10 minutes.
Mix in the soy sauce, garlic, oil, red pepper and salt. Add the remaining 4 cups or water and simmer 10
minutes.
Add the onions and simmer 3 minutes more. Ladle into soup bowls.
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