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Creamy Gochujang Zoodles
Creamy Gochujang Zoodles
Photo: Liz Andrew/Styling: Erin McDowell

The whole point of zucchini noodles? To load them up with the tastiest sauce imaginable. That’s why creamy gochujang zoodles rock. They’re tossed in a blended red pepper-gochujang-kimchi sauce and topped off with fried eggs and tons of grated Parmesan cheese. Is it dinnertime yet?

RELATED: Zoodles Might Be the Best Thing to Ever Happen to Dinner

4 servings

1½ cups chopped roasted red bell peppers

¼ cup tahini

¼ cup gochujang

⅓ cup kimchi

4 scallions, sliced

1 garlic clove, smashed

¼ cup heavy cream

4 tablespoons extra-virgin olive oil, divided

4 zucchini, spiralized into noodles (or about 6 cups prepared zoodles)

Kosher salt and freshly ground black pepper

4 large eggs

Grated Parmesan cheese

1. In a food processor, blend the peppers, tahini, gochujang, kimchi, scallions and garlic until smooth.

2. Strain the mixture into a medium pot and bring to a simmer. Simmer until the mixture is thick, about 5 minutes. Stir in the heavy cream.

3. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the zucchini noodles and season with salt and pepper. Cook, tossing occasionally, until the noodles are tender, about 3 minutes.

4. Add the sauce and toss well to coat. Keep warm over low heat.

5. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the eggs to the pan and cook until the edges begin to brown, about 4 minutes. Cover until the yolk is just barely set but still runny, about 2 minutes.

6. To serve, divide the zoodles between bowls and top each with an egg and plenty of Parmesan.

482 calories

37g fat

21g carbs

10g sugars

20g protein

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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