Gochujang Noodles

After trying these saucy Gochujang Noodles, you’ll never look at Udon noodles the same way again. This recipe combines bouncy chewy noodles and stir-fried vegetables in a spicy, savory, and nutty gochujang sauce. 

This dish starts with an exceptionally good sauce! Gochujang is a Korean pantry staple and one of my all-time favorite ingredients. This fermented chili paste is spicy, subtly sweet and tangy, and deeply savory, made from gochugaru (Korean chili flakes), fermented soybeans, glutinous rice, and salt. It serves as the backbone of many Korean dishes, including the sauce for these noodles.

Ingredient notes

• Gochujang paste – Look for gochujang paste in the Asian foods aisle of your grocery store. You can also buy it on Amazon. I’ve used 3 tablespoons of this paste which is quite spicy for me. You can vary this depending on how spicy you like your food.  
• Soy sauce – I prefer a low-sodium soy sauce to keep this recipe balanced, but use regular soy sauce if you prefer a bolder level of saltiness.
• Mirin – This is a sweet, low-alcohol Japanese rice wine that adds mild sweetness, umami, and a glossy finish to this sauce.
• Rice vinegar – Adds bright acidity to the sauce. Rice wine vinegar works too, or substitute apple cider vinegar, white vinegar, white wine vinegar, or lime juice.
• Brown sugar – A touch of sweetness to round out the flavors. Maple syrup can be used instead. 
• Udon noodles – You’ll most often find udon noodles in the produce section of your grocery store. Cook until still slightly chewy and rinse under cold water to stop any further cooking. 
• Avocado oil – Vegetable oil or canola oil works well too. 
• Yellow onion and red bell pepper – Typical veggies that are found in Asian-style noodle dishes. 
• Green onions – These add a mild oniony bite to the dish without overpowering the rest of the ingredients. Plus more for serving. 
• Garlic – Freshly minced garlic cloves always taste the best! It’ll add a delicious depth of flavor to the sauce.
• Sesame seeds – A finishing garnish for texture and nuttiness. You can also use furikake (a Japanese seasoning blend) or chile oil, for serving (optional). 
• Fresh basil leaves – Or cilantro, for garnish.  

How to make it

Step 1: Make the sauce and cook noodles

• In a medium bowl, whisk together the gochujang, low-sodium soy sauce, mirin, rice vinegar and brown sugar. Set aside. 
• Bring a medium pot of water to boil over medium-high. Add the udon and cook according to the package directions. 
• Drain and quickly rinse the noodles with cold water to stop the cooking. Transfer the noodles to a medium bowl and drizzle with a little oil to prevent sticking.

Step 2: Saute the veggies

• In a wok or a large pan, heat the oil over medium-high heat. 
• Add the onion and cook until just beginning to soften, 2-3 minutes. 
• Add the red pepper and cook for about 3 minutes longer.
• Stir in the green onions and garlic; cook for 1 minute.

Step 3: Assemble and serve

• Add the noodles and sauce, tossing until the noodles are coated and glossy. Taste and adjust any seasonings, if needed.
• Enjoy topped with fresh basil or cilantro leaves, and sesame seeds or furikake, as desired.

Tips and tricks

• Before making this recipe, visit your local Asian grocery store. There, you’ll discover a wide range of udon noodles and top-quality condiments for the sauce.
• This recipe comes together quickly, so I recommend prepping the veggies and sauce before you start cooking. You can even do this a day ahead and store them in separate containers in the fridge.
• Give the sauce a taste before it goes into the pan to ensure the flavor balance is right. If it tastes too salty, add a pinch more sugar or mirin; if too sweet, finish with a dash more soy sauce or rice vinegar.
• For perfectly crisp-tender vegetables, high heat is essential. Make sure your wok or skillet is hot before adding anything. Look for shimmering, lightly smoking oil as your cue.

Serving suggestions

First things first: never skip the garnishes! Small finishing touches, such as green onion, sesame seeds, furikake, chili oil, or a drizzle of sesame oil will completely transform both the flavor and the look of the dish.

Apart from the garnishes, try these delicious side dishes to pair with your Gochujang noodles:

• Garlic Bok Choy
• Smashed Cucumber Salad
• Kani Salad
• Japanese Spinach Salad
• Din Tai Fung Cucumber Salad
• Gyoza or Potstickers with Dipping Sauce
• Cucumber Edamame Salad
• Roasted Miso Cauliflower
• Or check out these 30+ Asian Side Dishes!

Storing

• These Gochujang noodles are best served fresh out of the skillet, as udon noodles tend to become gluey and sticky when reheating. Still, if you have leftovers, feel free to store them in an airtight container in the fridge for 2 to 3 days.
• To reheat, microwave the leftovers for 1 to 2 minutes or warm them in a skillet over medium heat with a drizzle of oil until heated through.

Did you make these Gochujang noodles?

If you loved these Gochujang noodles, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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