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We’ve never featured any dishes with a Korean twist on BOSH! Before. We may be late to the party but this dish was worth the wait! This dish is remarkably flavourful, hella healthy and quick to make.



Gochujang Paste

  • 40g red miso
  • 1½ tbsp maple syrup
  • ½ tbsp cayenne pepper
  • ½ tbsp smoked paprika
  • 1½ tbsp water
  • 2 tsp vegetable oil

Noodle Extras

  • 1 tbsp vegetable oil
  • 250g shiitake mushrooms
  • 200g tenderstem broccoli
  • 2 red peppers
  • 1 large carrot
  • 8 spring onions
  • 2 tbsp sesame seeds
  • 150g dry vegan noodles (we used whole wheat)


  1. 1.

    First, make the paste | Put the miso, maple syrup, cayenne pepper, smoked paprika, water and oil into a bowl and mix until smooth Now, prepare the vegetables | Cut the shiitakes into ½ cm thin strips | Trim and cut the broccoli lengthwise into strips | Trim and peel the carrot and peel into ribbons | Trim, halve, core and slice the peppers | Trim and cut the spring onions into slices

    Now, start the cooking process | Warm 1 tbsp olive oil in a wok over a medium heat | Add the Gochujang paste and stir for 30 seconds until fragrant | Add the shiitake mushrooms to the wok and toss for 2 minutes

    Next prepare the noodles | Cook the noodles according to packet instructions, ensuring you don’t overcook them

    Now, finish the cooking process | Add 2 tbsp water from the noodle pan and toss (or stir, if you’re not great at tossing) | Add the broccoli and red peppers to the wok and toss for 2 minutes until slightly tender | Add the carrots and toss for 30 seconds to combine | If the contents of the pan looks dry, add a splash of water to loosen | Add the noodles and ⅔’s of the spring onions to the wok and toss to combine

    Time to serve | Transfer the contents of the wok into 4 bowls | Sprinkle over the remaining spring onions, sesame seeds and serve