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Gochujang Noodles

Gochujang Noodles

These vegan Gochujang Noodles feature a lustrous spicy-and-savory sauce tossed with udon noodles and vegetables, creating a flavor-packed noodle bowl.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Side Dish
Cuisine Korean-Inspired
Servings 3 servings
Calories 400 kcal

Equipment

  • pot
  • large frying pan
  • Whisk
  • Tongs

Ingredients
  

Noodles

  • 16 ounces fresh udon noodles substitution options available

Gochujang Sauce

  • 3 tablespoons gochujang
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons soy sauce use tamari for GF
  • 2 tablespoons mirin or rice vinegar
  • 1.5 tablespoons organic brown sugar
  • 1 tablespoon gochugaru optional

Aromatics and Vegetables

  • 1 heaping tablespoon neutral-flavored oil
  • 1 bunch scallions whites and light greens chopped, dark green tops sliced for garnish
  • 4 cloves garlic finely chopped
  • 1 inch ginger grated or minced
  • 6 to 8 cups thinly sliced Napa cabbage OR 2 medium bell peppers, thinly sliced
  • 0.25 cup roasted white sesame seeds toast if not roasted

Finishing

  • a few handfuls Thai basil leaves or fresh cilantro, chopped
  • toasted sesame oil for drizzling

Instructions
 

Cooking Noodles

  • Cook the noodles according to the package instructions, but cook for a minute less to avoid sogginess.
  • Scoop out some noodle water, then drain the noodles.

Making Sauce and Cooking Aromatics

  • Whisk together the gochujang, toasted sesame oil, soy sauce, mirin or vinegar, sugar, and gochugaru if using. Set aside.
  • Heat the oil in a large frying pan over medium-high heat. Once shimmering, add the scallion whites and greens, garlic, and ginger (and bell pepper, if using). Season with a pinch of salt and cook for 1 to 2 minutes.
  • If using Napa cabbage, add it now; season with a pinch of salt and stir-fry for 3 minutes, or until it reduces in size and is tender but not soft.
  • Add in the gochujang sauce and sesame seeds and allow to sizzle.
  • Add in the cooked noodles and use tongs to coat them in the sauce. If it feels dry, add a spoon or two of noodle water to bring the sauce together.
  • Cook for 1 to 2 minutes, or until the sauce clings to the noodles.
  • Off the heat, stir in the Thai basil and a drizzle of toasted sesame oil.

Notes

Substitutions for ingredients are provided in the notes of the recipe. Adjust the gochujang for desired heat level.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 800mgPotassium: 450mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg
Keyword Gochujang Noodles, quick recipe, spicy sauce, Udon Noodles, vegan, vegetables
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