Gochujang Noodles

Course: Pasta

Cuisine: Asian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 239kcal

Author: Platings and Pairings

These vegan Gochujang Noodles elevate the classic noodle-and-sauce combo to a whole new level. A glossy, spicy, and savory sauce gets tossed with tender udon noodles and crisp vegetables, creating a bowl that’s packed with deep, layered flavor. Best of all, it's ready in just 30 minutes!

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Ingredients

2-3 Tablespoons gochujang paste depending on how spicy you like it, 3 TBSP is quite spicy
2 Tablespoons soy sauce low-sodium
1 Tablespoon mirin
1 Tablespoon rice vinegar
1 Tablespoon brown sugar
2 7-ounce packages fresh udon noodles
1 Tablespoon avocado oil or vegetable or canola oil
½ yellow onion thinly sliced
1 red bell pepper thinly sliced
3 green onions sliced into1-inch pieces, plus more for serving
4 cloves garlic minced
Sesame seeds furikake or chile oil, for serving (optional
Fresh basil leaves or cilantro to garnish

Instructions

In a medium bowl, whisk together the 2-3 Tablespoons gochujang paste, 2 Tablespoons soy sauce, 1 Tablespoon mirin, 1 Tablespoon rice vinegar and 1 Tablespoon brown sugar.
Bring a medium pot of water to boil over medium-high. Add the 2 7-ounce packages fresh udon noodles and cook according to the package directions. Drain, quickly rinse with cold water to stop the cooking, transfer to a medium bowl and drizzle with a little oil to prevent sticking.
In a wok or a large pan, heat the 1 Tablespoon avocado oil over medium-high heat. Add the ½ yellow onion and cook until just beginning to soften, 2-3 minutes. Add the 1 red bell pepper and cook for about 3 minutes longer.
Stir in the 3 green onions and 4 cloves garlic; cook for 1 minute.
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 and sesame seeds or furikake, as desired.

Notes

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.

Variations

Add meat: Add in ground meat, leftover sliced chicken breasts or thighs, or opt for tender beef strips. Even sliced lamb, pork loin, or shrimp will work well!
Boost protein: Add in tofu or tempeh for protein-rich Gochujang noodles.
Add more vegetables: Mix and match the vegetables in the recipe with even more veggies like snap peas, mushrooms, broccoli, edamame, Napa cabbage, zucchini, baby corn, and spinach.
Customize the sauce: Boost the umami flavor by stirring fish sauce or miso paste into the stir fry sauce. Or, for more heat, add chili oil, Sriracha sauce, or diced fresh chilies. For my ideas, check out these 15+ Tasty Sauces for Udon!
Extra kick of heat: Increase the Gochujang paste in this recipe if you enjoy a spicier dish.

Nutrition