These Spicy Gochujang Noodles are here with a burst of flavor for your next meal! Made with a spicy and umami-rich sauce, tossed with vegetables and udon noodles. This vegan noodles dish is ready in less than 30 minutes!
The Gochujang Noodles recipe is addictive, saucy, flavorful, and delicious. It has versatile vegetables that you can adapt for seasonal vegetables and spicy gochujang sauce, that's tossed in noodles. Out of all the gochujang recipes that you'll ever try, let this one be a MUST.
⭐ Gochujang Noodles Recipe Highlights
An easy weeknight recipe.
This recipe is ready in under 30 minutes and tastes as fancy as going out to eat.
The vegetables not only add a great, crunchy texture, but they also add that extra serving of vegetables to get in the nutrients your body needs! Cabbage and bell peppers are both loaded with fiber and vitamin C.
Flavor packed: Spicy and Umami.
The gochujang sauce is filled with spicy, umami, and savory flavors. Add in some extra flavor for the veggies and noodles and you have just created the perfect dish!
Gochujang. I use the paste, commonly used in Korean dishes, is the perfect mix of savory, spicy, and sweet all together. Traditionally, gochujang is made from chili powder made from Korean chili peppers, glutinous rice, fermented soybean powder, barley malt powder, and salt. Originally, no sweetener is added as the sweetness comes from glutinous rice in the fermentation process. However, many store-bought versions do contain added sugar. For those of you who like to learn more about the history of food, here's a great informational article about gochujang!
Vegetables. I use scallions, red onions, bell peppers, and shredded cabbage. You can use whatever seasonal veggies you have available to save money!
Aromatics and Flavors. Garlic and ginger are added to the vegetables to saute. For the gochujang sauce, I like to also add maple syrup, soy sauce (or tamari for gluten-free), and rice vinegar. I also added gochugaru flakes to my recipe. This is for added spice. However, if you don't have these, you can omit or add your next available red pepper flakes.
Oil. I recommend using a neutral-flavored oil with a higher smoke point. For budget purposes, vegetable oil or canola oil is sufficient. If you'd like to, avocado oil or grapeseed oil are other options.
Noodles. I loved how udon noodles tasted with this recipe. Other noodles I love are these ramen noodles. To make the recipe gluten-free, use rice noodles.
- Make the Sauce. Combine the sauce ingredients and mix well until combined.
- Cook Noodles. Love the taste udon noodles gives this dish.
- Pack with vegetables. Saute your aromatics in oil and then add your veggies.
- Sauce your dish. Add the noodles to the vegetables then pour the sauce. Combine your dish well.
- Serve the noodles. Serve them immediately in a bowl, and garnish with lime, cilantro, scallions, and toasted sesame seeds.
Other vegetables that go great with this dish:
- Broccoli chopped into small pieces
- Snow peas
- I use this Easy Tofu Recipe!
Can I eat this as leftovers?
Yes! These tasted great for lunch the next day! The noodles will separate when you heat them in the microwave. You can also add a splash of water if they get too dry.
Is Gochujang vegan?
Most gochujang mixes are vegan. Check your ingredients to make sure there are no added fish-based ingredients or that honey is not the primary sweetener if it has been sweetened.
What can I add for protein?
I love making my Tofu Recipe to go with this dish. You can also add vegan meat crumbles or edamame.
Can I make this gluten-free?
Absolutely! Just use rice noodles and substitute the soy sauce with tamari.
🍜 Recipes Like Gochujang Noodles
- Easy Garlic Chili Oil Noodles
- Maggi Masala Noodles with Vegetables and Tofu
- Vegan Gochujang Cauliflower Wings
- Sticky Sesame Cauliflower
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Spicy Gochujang Noodles
For the Sauce
- ¼ cup gochujang
- ¼ cup soy sauce use tamari for GF
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 tablespoons gochugaru
For the Noodles
- 8 oz of noodles I used Udon Noodles
- 1 heaping tablespoon neutral oil
- 1 medium red onion thinly sliced
- 3 scallions chopped, (save tops for garnishing)
- 6 garlic cloves finely chopped
- 1- inch piece ginger minced
- ¼ cup sesame seeds I use toasted
- 2 cups shredded cabbage
- 1 colored bell pepper thinly sliced
- Garnishes: lime cilantro, scallions roasted sesame seeds
- Whisk the gochujang, soy sauce, rice vinegar, maple syrup, and gochugaru together until well combined.
- Cook the noodles according to the packaged instructions.
- Heat a large skillet then add the oil.
- Add the onion, garlic, ginger, and sesame seeds. Cook until sesame seeds start to slightly brown.
- Add the cabbage and cook until slightly softened. Then add the bell peppers and cook for an additional 1-2 minutes.
- Garnish with a squeeze of lime, cilantro, scallions, and additional sesame seeds.