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

Leave a Reply

Your email address will not be published. Required fields are marked *

Chef Recommended Cuts
  • Whole Grain Angel Hair
  • Whole Grain Spaghetti
  • Whole Grain Thin Spagheti
Related Recipes:
  • Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice

  • Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint

  • Lamb Ragout with Berbere

  • Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries

  • Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 303
Calories from Fat 36
% Daily Value*
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 1mg
Sodium 548mg
Total Carbohydrate 60g
Dietary Fiber 10g
Sugars 12g
Protein 10g

Vitamin A 195%
Vitamin C 23%
Calcium 7%
Iron 18%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.