gochujang noodles

Crave-worthy asian noodles with a silky smooth gochujang sauce. They're easy to make, have a punchy heat, and are made with both rice noodles and zoodles. Although you can choose one or the other if you prefer!

Saucy Gochujang Noodles

zucchini, spiralized*

salt

rice noodles,

gochujang**

hoisin sauce

lime juice

olive oil

garlic

water

cornstarch

sesame oil

unsalted butter (vegan butter if needed)

Sliced scallions and sesame seeds

Toss zucchini with salt in a strainer set over a bowl; let sit 15 minutes. 

Meanwhile, whisk together gochujang, hoisin, lime juice, oil, and garlic.

Cook rice noodles according to package directions; drain and transfer back to pot over medium heat. Pour gochujang sauce over noodles and cook 2 minutes. 

Squeeze zucchini noodles to release excess liquid (when you think you’re done, squeeze a bit more), discard liquid and transfer zucchini noodles to pot with rice noodles and sauce and gently toss to combine.

Whisk together water and cornstarch; pour into pan with noodles and cook until thickened and silky; about 1 minute. Off heat, stir in sesame oil and butter. 

I tried gochujang sauce for the first time last year and now I love it! These noodles were a hit at my house.

We love anything spicy, saucy and with noodles in this house - this recipe was a hit! Thank you!!

So quick and easy! We loved it with some shishito peppers for an appetizer!

Freaking love gochujang! And we do Asian at least 1x per week!

A good depth of flavors with just the right amount of heat...good by itself or combined with your Asian turkey meatballs, chicken or shrimp...This warmed me up on a cold winter day! Thanks Lauren!

Oh gosh, I did NOT like this dish. It was extremely spicy for my taste. 

HOWEVER! My husband loved it so much he went for thirds. He won’t shut up about how good it was. I don’t remember him liking a dish SO much. AND its suuuper easy to make. So this will probably be on our dinner rotation!

Super yummy! Very spicy, but still great. I recommend a squeeze of lime right on top before you eat it to temper the spice and add just a little more zing. I stirred in meatballs I had made a while back and frozen; it was great. Normally with noodle/sauce recipes I have to double the sauce (especially if I’m adding protein), but that wasn’t necessary with this recipe.

This is going to the top of my want-to-eat-but-dont-want-to-cook list. Simple and tasty. I went for 100% zucchini noodles and left out the butter. And despite your warning I used regular sesame oil as that is the only kind I had :-) I also added some sugar snap peas. Fried them first and then put them on top (instead of tossing in the sauce) Thank you so much for this fabulous recipe!

We loved this!  I also made your  Glazed Asian Turkey Meatballs to go with this, cause my husband likes his meat! LOL   Also a big hit!  Thanks for 2 great recipes!

Made this last night with the Vietnamese Mango Salad.  Both recipes were outstanding!!  Thank you !

The recipe was super easy and super good. I used shredded cabbage (stir fried and lightly steamed) added in with the noodles instead of zucchini.  It gave a satisfying crunch to the otherwise creamy dish. We'll definitely make this again - thanks!

https://content.jwplatform.com/videos/Y8fsLfVm.mp4

Sweet, spicy, and savory, these Korean Gochujang Noodles are a delicious quick fix for your lazy meals. These come together in just 20 minutes using simple ingredients.

Sweet &amp; Spicy Korean Gochujang Noodles Recipe

rice noodles (250 g)

Gochujang paste

Hoisin sauce

soy sauce

brown sugar

vegetable oil

mixed bell peppers

cabbage

carrots

Cook the noodles as per the package directions. Drain and set aside.

Tip – Do not overcook the noodles otherwise the final dish will become mushy.

Cook The Noodles

Stir gochujang paste, hoisin sauce, dark soy sauce, lime juice, sesame oil, garlic, and sugar in a small bowl.

Make The Sauce

Heat vegetable oil in a large skillet over high heat.

Once the oil is hot, add mixed bell peppers, cabbage, and carrots and saute for a minute on high heat.

Add the cooked noodles and the sauce mixture and toss everything well using two large spoons or a pair of tongs.

Garnish with green onions and toasted sesame seeds. Serve hot.

Make The Noodles

Gochujang Stir-Fried Noodles 

oz (200 grams) udon noodles

onions

tbsp chili oil (or vegetable oil)

3.5 oz (100 grams) ground pork (or chicken)

salt and pepper,

salad mix

sesame seeds

Korean chili paste (gochujang)

tbsp oyster sauce

Korean chili pepper flakes (gochugaru)

tbsp sugar

mirin

Bring a pot of water to a boil. Cook the noodles and drain. Set aside.

Thinly slice the green onions.

In a small container, mix together Korean chili paste, soy sauce, oyster sauce, Korean chili pepper flakes, sugar, mirin, sesame oil, and water.

In a wok (or pan), heat 1/2 tbsp of chili oil (or vegetable oil) over medium-high heat. Once it's heated, add the green onions, ground pork, and salt and pepper to taste.  Saute for about 1 to 2 minutes or until the pork is no longer pink.

Add the drained noodles along with the sauce. Stir-fry for about 1 to 2 minutes or until the noodles are nicely coated. Garnish with some salad mix and sesame seeds. Enjoy~!

Creamy and spicy gochujang noodles take only about 10 minutes to make and are packed with flavor and comfort. Naturally vegan and gluten-free.

Gochujang Noodles

noodles of choice (I like to use maifun rice noodles

gochujang

coconut aminos

avocado oil (or other neutral-tasting oil)

apple cider vinegar

maple syrup (or honey if not vegan)

garlic (minced

sesame seeds (optional garnish)

gochugaru (or regular red chili flakes, optional garnish)

Cook noodles according to package directions. I like to use quick-cooking noodles like maifun noodles or buckwheat soba noodles.

Meanwhile, in a small bowl, combine the gochujang, aminos, oil, vinegar, sesame oil, maple syrup and garlic. Whisk until smooth.

Drain and rinse the cooked noodles, then return them to the pot over medium heat.

Pour the sauce over the noodles, then toss to coat until the noodles are warm and creamy.

Serve and enjoy!

https://content.jwplatform.com/videos/qZUNySYA.mp4

10-Minute Gochujang Noodles (Gluten-Free, Vegan)

Enjoy flavorful Beef Gochujang Noodles in under 20 minutes! This easy Korean-inspired one-bowl meal combines spicy gochujang paste, sweet apple, and pantry staples, with simple customization options.

20-Minute Beef Gochujang Noodles

servings fresh udon noodles

tbsp oil

onion

tbsp minced garlic

ground beef (preferably

apple

2-3 tbsp gochujang (see note below)

tbsp honey

tbsp rice wine (or 1 tbsp rice vinegar)

tbsp sesame oil

cucumber

Prepare the Noodles: Cook your choice of noodles according to the package directions. Drain and set aside.Note: If using fresh wheat noodles (such as ramen noodles), rinse under water to remove extra starch, and coat with a small amount of oil to prevent sticking.

Prepare the Beef Mixture: In a large skillet, heat oil over medium heat. Add green onion and garlic; stir-fry for 30 seconds. Add ground beef and cook until no longer pink and cooked through.

Add Apple and Seasonings: Turn off the heat. Use a fine grater to grate the apple directly over the beef mixture. Turn the heat back on, add gochujang, honey, and rice wine; stir to combine. Continue to stir-fry the sauce until it thickens, about 3 minutes.

Combine Noodles and Sauce: Drizzle with sesame oil and sprinkle toasted sesame seeds. Add the noodles to the skillet and give everything a good toss to evenly distribute the flavors.

Serve: Place individual portions of noodles in a bowl, top with shredded cucumber, and serve right away. Enjoy!

https://content.jwplatform.com/videos/iQHpvoFm.mp4

Savor quick and flavorful Gochujang Noodles made with Beef in under 20 minutes. This easy Korean-inspired dish blends spicy gochujang chili paste, sweet apple, and pantry staples for a satisfying one-bowl meal that’s simple to customize.

20-MInute Beef Gochujang Noodles

These vegan Gochujang Noodles take sauce and noodles to an entirely different level! A lustrous spicy-and-savory sauce is tossed with udon noodles and vegetables, leaving you with a noodle bowl that’s layered with incredible flavors. Ready in just 30 minutes!

(450 grams) fresh udon noodles

gochujang ((see Note 2))

soy sauce ((use tamari for GF))

mirin ((or rice vinegar))

organic brown sugar ((see Note 3))

gochugaru ((optional))

neutral-flavored oil

garlic cloves, (finely chopped)

1- inch piece ginger, (grated

(32 grams) roasted white sesame seeds (see Note 5)

Thai basil leaves ((or fresh cilantro, chopped))

Cook the noodles according to the package, but cook for a minute less to avoid a soggy dish. For fresh udon noodles, add to a pot of boiling water and cook for 1 minute; use a chopstick to loosen the noodles from their bundle and cook for another 30 seconds.

Scoop out some noodle water, then drain the noodles.

Make the sauce. Whisk together the gochujang, toasted sesame oil, soy sauce, mirin or vinegar, sugar, and gochugaru if using. Set aside.

Cook the aromatics. 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 over medium-high heat. 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 the 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 (more likely the case when using dry noodles; fresh udon noodles usually don’t need the water). 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.

Thick, creamy, saucy and a little spicy gochujang pasta is better than spicy vodka pasta. This Korean-inspired pasta is spicy, tangy, and sweet and can be made in under 20 minutes!

Gochujang Pasta

pasta

garlic (minced)

shallot (diced)

unsalted butter

fish sauce

sugar

heavy cream

pasta water (as needed)

Parmesan cheese (for topping)

Green onion (diced)

Cook the pasta. Fill a large pot of water and salt and bring to a boil on high heat. Cook your pasta about 1 minute shy from package instructions or until al dente. Reserve about 1/2 cup of pasta water.

Saute the shallots and garlic. In a large skillet, melt your butter on medium heat. Then saute the minced garlic and diced shallots until golden brown and fragrant about 3 minutes.

Add gochujang. Next, add the gochujang. Stir and cook for an additional 2 minutes until combined. Cooking the gochujang will mellow out the heat from the spice.

Add sauces and heavy cream. Lastly, add in the soy sauce, fish sauce, sugar, and heavy cream. Mix until combined. Bring the heat to medium-high heat and continue cooking until the sauce thickens.

Add the pasta. Once the sauce thickens, cook the pasta and the sauce together for about 1-2 minutes. If the sauce is too thick, add the pasta water 1 tablespoon at a time as needed until the sauce has reached your ideal creamy consistency.

Serve. Top this gochujang pasta with green onions and freshly shredded parmesan cheese and enjoy!

This quick and easy spicy fusion recipe is so much cheaper and quicker than takeout! It&#39;s a super flexible vegetarian noodle dish that is packed with hearty gochujang mushrooms and kale. It can be a tasty side dish or an easy main meal if you throw in some protein - I love it with halloumi cheese but tofu works too!

Mushroom Gochujang Udon Noodles

peanut or vegetable oil (for cooking)

oz chestnut or portobello mushrooms (sliced)

tsp ginger (crushed)

spring / green onions

kale (approximate

portions udon noodles (I like precooked "straight to wok" style

cilantro (fresh coriander) leaves

tbsp gochujang paste

tsp toasted sesame oil

Make the sauce by whisking all of the ingredients together in a bowl.

Place the mushrooms in a bowl and add about half of the sauce, just enough to get them all covered. Allow to marinade while you do the rest of the prep.

If your noodles need to be pre-cooked, boil them and then toss them in oil (to prevent sticking) just before moving onto the next step.

Heat a thin layer of peanut or vegetable oil in a wok or deep sided frying pan. Add the mushrooms, and let them fry undisturbed for a couple of minutes until browned, before flipping them in the pan and sauteeing them for a while until they are reduced and browned all over.

Add the ginger, garlic and the whites of the spring onion to the pan and fry for just a few moments until fragrant, then add the kale and cook until it starts to wilt.

Add the udon noodles, the green tops of the spring onions, and remaining sauce to the pan. Cook for a few more moments while the sauce bubbles and reduces and coats all of the noodles.

Serve with your choice of protein topping and some fresh cilantro (coriander) leaves for garnish if desired.

Top 8 gochujang noodles recipes from across the web

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Gochujang Noodles

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Gochujang Noodles

Gochujang Pasta

Mushroom Gochujang Udon Noodles

Top 8 gochujang noodles recipes from across the web

The most viewed gochujang noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Saucy Gochujang Noodles

Sweet &amp; Spicy Korean Gochujang ...

Gochujang Stir-Fried Noodles

Gochujang Noodles

20-Minute Beef Gochujang Noodles

Gochujang Noodles

Gochujang Pasta

Mushroom Gochujang Udon Noodles

The most viewed gochujang noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Sweet & Spicy Korean Gochujang ...