These gochujang noodles are easy to make and packed with spicy deliciousness! Made with tender udon noodles and stir-fried veggies, this scrumptious meal is intensely flavorful and can be on the table in under 30 minutes!
If you're a spicy food lover, there's a good chance you're a fan of gochujang. And if you haven't tried gochjang yet, it's time to get cooking with this delicious ingredient!
Gochujang is a spicy fermented Korean red pepper paste. It's one of the key flavors in dishes like bibimbap and kimchi stew. Personally, I love working it into as many spicy dishes as I can, from gochujang tofu, to spicy tofu soup. And as we'll see today, it makes an excellent sauce for some stir-fried noodles.
This dish is a must-try for anyone who loves a good spicy meal. It's so flavorful, customizable, and comes together in a flash.
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Ingredients You'll Need
- Udon noodles. We're using udon noodles, which have a wonderful squishy texture and are great for sucking up lots of our super flavorful gochujang sauce. Dried udon noodles will work if that's what's available. Use one 9.5 ounce package of them. Other alternatives that will work in a pinch include ramen noodles, soba noodles, rice noodles, or even plain old spaghetti.
- Gochujang. This can be purchased in the international aisle of many supermarkets. If yours doesn't carry it, try an Asian market, or buy it online.
- Brown sugar. Use organic brown sugar to keep the recipe vegan. Non-organic brown sugar is often processed using animal bone char.
- Rice vinegar.
- Water.
- Toasted sesame oil.
- Peanut oil. You can substitute another high-heat neutral oil, such as vegetable oil, canola oil, or corn oil, if desired.
- Broccoli.
- Red bell pepper.
- Garlic.
- Scallions. Also known as green onions.
- Toasted sesame seeds.
Tip: You can customize this recipe by swapping out the broccoli and pepper with your favorite stir-fry veggies. Try snap peas, cauliflower, carrots, or asparagus.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Begin by cooking your noodles according to the package directions. Frozen udon noodles are precooked, so they should only need to boil for a minute or two.
Do your prep work before you begin stir-frying. The cooking process goes quickly, so you'll want everything to be ready to go. Mix up the sauce ingredients, chop your veggies, and prep your aromatics.
Place your wok or skillet over medium-high heat. Heat up your oil for a minute, then add the broccoli and pepper. Stir-fry the veggies until they're tender crisp and a bit brighter in color.
Push the vegetables to the side and add minced garlic and chopped scallions — but just the white parts. Sauté the aromatics very briefly. Be careful, as they can burn fast.
Add the cooked noodles, then pour the sauce over them. Be careful not to pour the sauce directly on the hot cooking surface, or it will sputter.
Mix everything up with a spatula, and stir-fry the sauce covered noodles and veggies for a minute or so longer.
Remove the wok from heat. Top your gochujang noodles with the green parts of your scallions and some toasted sesame seeds.
Your gochujang noodles are ready to enjoy!
Leftovers & Storage
Leftover gochujang noodles will keep in an airtight container in the refrigerator for about three days. You can reheat them in a skillet on the stove or in a bowl in the microwave, adding a splash of water if the sauce has dried up too much during storage.
More Noodle Recipes
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📖 Recipe
Gochujang Noodles
Ingredients
- 26 ounces frozen udon noodles (three servings, see Note 1)
For the Sauce
- 2 tablespoons gochujang, plus up to 2 additional tablespoons, to taste
- 3 tablespoons organic brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon toasted sesame oil
For the Stir-Fry
- 1 tablespoon peanut oil
- 1 medium broccoli crown, broken into florets
- 1 medium red bell pepper, roughly chopped
- 3 garlic cloves, minced
- 2 scallions, white and green parts separated and chopped
- 2 teaspoons toasted sesame seeds
Instructions
- Bring a large pot of water to a boil. Cook the udon noodles according to the package directions, then drain them into a colander when they're done.
- While the noodles cook, stir the sauce ingredients together in a small bowl. Taste-test the mixture and adjust any seasonings to your liking (Note 2).
- Coat the bottom of a large wok or skillet with the oil and place it over medium-high heat. Give the pan a minute to heat up, then add the broccoli and bell pepper. Stir-fry the vegetables for about 2 minutes, until they become tender-crisp and brighten in color a bit.
- Push the veggies to the side and add the minced garlic and white parts of the scallions to the wok or skillet. Sauté the aromatics for about 30 seconds, until they become very fragrant, stirring constantly to prevent burning.
- Add the noodles to the wok or skillet and then carefully pour the sauce over them. Stir-fry the mixture for about a minute, until the sauce thickens a bit and coats the noodles and vegetables.
- Remove the wok or skillet from heat. Sprinkle the noodles with the green parts of your scallions and the sesame seeds.
- Divide onto plates and serve.
Notes
- Frozen udon noodles are usually sold in single serve pouches, with each pouch having between 7 and 9 ounces. Use three servings, even if the total weight is off by a couple of ounces.Â
- If you're not sure how much gochujang to use, start with two tablespoons and add from there. You may also want to add some extra soy sauce if you stick with a smaller amount of gochujang.
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