Whole Grain Noodles with Romaine, Sesame-Gochujang, and Furikake

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Chef Alex Ong grew up in Malaysia and brought his classic French training and native flavors to many restaurants in the U.S. Here, he uses Whole Grain Thin Spaghetti in place of more traditional soba noodles. Furikake is a multi-layered seaweed flavoring that includes fish. For a vegan version, use nori flakes instead.


Step 1

Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

In a large container, whisk together the gochuchang, sesame oil, sesame seeds, rice vinegar, agave nectar, soy sauce, and water. Cover and reserve.

Step 3

For each serving, to order: Combine 1 1/8 cups pasta with 1/2 head sliced romaine and toss with 2 Tbsp gochujang sauce. Arrange on a plate and top with 3 roasted carrots, 1 sliced radish, some green onions, and a generous sprinkle of furikake.


  • 3 lb. Barilla Whole Grain Thin Spaghetti
  • 3/4 cup gochujang
  • 2 Tbsp sesame oil
  • 1/4 cup sesame seeds
  • 1/4 cup rice vinegar
  • 6 Tbsp agave nectar
  • 3/4 cup low-sodium soy sauce
  • 3/4 cup water
  • 12 heads romaine, cut into 1/4-inch strips
  • 72 baby carrots, roasted
  • 24 red radishes, very thinly sliced
  • 6 bunches green onions, thinly sliced
  • 6 Tbsp furikake seasoning

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Chef Recommended Cuts
  • Whole Grain Angel Hair
  • Whole Grain Spaghetti
  • Whole Grain Thin Spagheti
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Nutritional Info

This information is per serving.