I am the greatest cook alive!

No, not really. But I am quite happy about the results of dinner last night. It all started with this noodle bowl I ate for lunch one day that was spicy and sweet and the packaging said it was Korean. Soooooooooooo, I set out to make the sauce. This is not to say that the first time was wonderful, or the second, or the third. There was so much internet scouring for weeks trying to get a recipe that was similar. Low and behold, I think I have it.

Note that this is pretty spicy and there isn't a way to downgrade the spice without loss of flavor, so if you can't take the heat then you'll have to skip this one. Please also note that I'm not entirely sure that this is a Korean dish, I took the sauce and ran with it.

I do recommend going to an asian food store for the entirety of this recipe. You will save so much money by doing so.

Korean Sweet and Spicy Chili Sauce Noodles



The above should be what you need for the entire dish. Please note that I actually added Shrimp into mine at the end because I'm a badass like that.

Sauce:

6 Tbls Korean chili paste
6 Tbls Ketchup
1/4 cup sugar
1 teas sesame oil
1 teas soy sauce
1/2 juice lemon
1 teas rice vinegar

Mix all the ingredients in a bowl and set aside. The red pepper paste will come in a container like this:



The rest of the meal:

1 pkg asian style noodles
1 zucchini
1 bunch green onions
1/4 cup sesame seeds
1 large handful frozen squid
As much radish kimichi as you can stand


For the noodles remove two sets from the packaging and put the rest back in the freezer. Here is a closeup of the noodles I used, there are a million noodles in the frozen food section of the asian food store, have fun!



Slice the zucchini in half and then slice into half moons. Chop the green onion and pull out some of the radish kimichi and slice into smaller chunks. Your set up should then look something similar to this:



Radish kimichi looks like this:



The rest of this dish is fairly simple. The noodles only require barely simmering water to cook and will cook quite fast. In a wok or saucepan, heat over high and add a tich of olive oil and throw in the squid. (shrimp too if you are using them) Cook till they are done and transfer to another bowl. Add the zucchini and cook for about 3 minutes till it is still firm and not squishy. Transfer to a bowl. Add the drained noodles to the wok and pour the sauce over them, stir till they are nice and really hot. Transfer to 2-4 plates and top with the remaining ingredients and the seafood. Sprinkle on the seeds and you are in business!