What type of noodles work best for gochujang noodles?

Udon noodles are a favorite for their chewy bite, but ramen, rice noodles, or even spaghetti work well. Choose based on your texture preference and what you have on hand.

Can I make gochujang noodles less spicy?

Yes. Start with a smaller amount of gochujang and add more gradually. You can also balance the spice with extra honey, sugar, or a splash of coconut milk for a creamier sauce.

How can I make this dish gluten-free?

Use gluten-free rice noodles and tamari or a gluten-free soy sauce.

How do I store leftovers?

Keep leftover gochujang noodles in an airtight container in the fridge for up to three days. Reheat in a skillet with a splash of water or broth to loosen the sauce.

Are gochujang noodles vegan-friendly?

Absolutely. Simply skip the egg and use tofu, mushrooms, or plant-based protein. Check your gochujang label too, as some brands may contain animal products.

Is it necessary to rinse the noodles?

Yes, rinsing the noodles in cold water stops the cooking process and prevents them from sticking together.

Gochujang Noodles – Spicy, Bold and Comforting Recipe

Gochujang Noodles is a Spicy, Flavor

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Spicy, savory, and comforting, these gochujang noodles come together in under 30 minutes for the perfect weeknight meal.

Author: Emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Stir-Fry
Cuisine: Korean
Diet: Vegetarian

Ingredients

Scale

8 oz noodles (udon, ramen, or rice)
2 tbsp gochujang
1 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp sugar or honey
1 tsp rice vinegar
1/2 cup sliced vegetables (carrots, peppers, bok choy)
1/2 cup protein (tofu, chicken, or shrimp)
1 egg (optional)
Sesame seeds & green onions for garnish`

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Instructions

Cook noodles according to package and set aside.
Whisk gochujang, soy sauce, sesame oil, garlic, sugar, and rice vinegar into sauce.
Heat sesame oil in a pan, stir-fry vegetables and protein until cooked.
Add noodles and sauce, toss until coated.
Top with fried egg, sesame seeds, and green onions.

Notes

Adjust spice by reducing gochujang.
Use tofu for a vegan version.
Store leftovers in fridge up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 8g
Sodium: 860mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 16g
Cholesterol: 55mg

Find it online: https://www.recipescommunity.com/gochujang-noodles/