2 tablespoons Korean gochujang chili paste (36g or 1.2 oz.)
1 teaspoon sesame oil (5g or 0.2 oz)
2 teaspoons low sodium tamari or soy sauce (12g or 0.4 oz.)
1 tablespoon maple syrup or sweetener of choice (20g or 0.7 oz.)
1/2 teaspoon cornstarch (1 g or 0.03 oz)
1/4 cup water (60 mL or 2 fl. oz.)
304 g or 11 oz. buckwheat soba noodles
1 medium carrot
2-3 scallions, chopped for garnish (42g or 1.5 oz.)
Add all of the meatball ingredients in a mixing bowl and squish everything together with your hands or a rubber spatula until evenly incorporated.
Form meatball mixture into small round balls by scooping up about 2 tablespoons of the mixture and rounding it into a ball between your palms. Set aside.
Bring a large pot of water to boil.
Whisk sauce ingredients together.
While water is coming to a boil heat a seasoned cast iron or non-stick skillet on medium heat and add meatballs to the pan once it is hot. Cook meatballs for about 10 minutes, turning them to brown evenly on all sides.
When water has come to a boil, add noodles and cook according to the package instructions. When noodles are done cooking rinse them under cold water and drain.
Use a vegetable peeler to shave the carrot into thin ribbons, then add them to the pan with the meatballs.
When meatballs are evenly browned pour the sauce over them and let it bubble and thicken for about 1-2 minutes. Turn off the heat.
Add the cooked noodles to pan and toss everything together so noodles are evenly coated in the sauce.Top with chopped scallions and serve immediately.
I used Beyond Meat burger patties for this recipe
Check the sodium level of the plant-based burger patties and adjust the amount of tamari if needed. The burger patties I used contained salt as an ingredient (390mg of sodium per serving) so I went light on the tamari in the meatball mix: only 2 teaspoons.
Recipe by Fare Isle at https://fareisle.com/plant-based-spicy-korean-meatball-noodles/