Gochujang Noodles (Spicy Korean Noodles)
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Why you’ll love this recipe
These Gochujang noodles are spicy, so simple to make and made with minimal ingredients. The spicy Korean noodles come together in under 10 minutes and can be whipped up in one pan, making it the perfect weeknight dinner recipe, or fun lunch if you need something to brighten up your day.
The vibrant red Gochujang paste allows us to get so much flavour, whilst putting in minimal effort. Out of all of the pastes to cook with, Gochujang is my favourite.
So when combined with noodles, I knew this would be a winner. Plus, the udon noodles are cooked within the sauce, meaning that they absorb soo much flavour as they cook.
What is Gochujang paste?
Gochujang paste is a spicy condiment that originated in Korean cuisine. It is made from red chillies, sticky rice and fermented soybeans and salt, which gives it a sticky texture. Whilst it is spicy, there is also a sweetness to it, which I think attributes to it’s uniqueness.
Where can I find it?
You can find it at most large supermarkets, alternatively you could support your local Asian supermarket, as most will have it. If you’re still struggling to find it, you could buy on Amazon – here’s a link to one of my favourite brands of Gochujang paste.
Is it really spicy?
I’d say the spice level is on the upper end of mild, but it all depends on how much you use. With my Gochujang noodles recipe, I use quite a lot, as I want the saucy noodles to be rich, spicy and vibrantly red. If you’re worried about the heat, use half the amount of Gochujang paste and slowly add it to the noodles, until you get your preferred spice level.
Other Gochujang recipes to try after this one…
Korean Spiced Turkey Mince, Rice and Baked Kale
Korean Spiced Aubergines and Greens
Ingredients
Gochujang paste
The star of the show. To add spice, sweetness and a rich flavour to these Korean spicy noodles.
Udon noodles
I’ve chosen these thick noodles as they stir-fry/cook within a small amount of liquid/sauce really well. As they can cook within the sauce, it means they absorb all the amazing flavours from the Gochujang.
Chestnut Mushrooms
This umami packed veg is my fave to use in stir-fry’s. Feel free to use any mushrooms that you have lying around.
Red peppers
For nutrients, sweetness and crunch in this Gochujang noodles recipe.
Spring onions
We use these both as an aromatic and also as a garnish to add crunch.
Soy sauce
For a salty, umami boost.
Rice wine vinegar
This balances the sweet/spicy/rich flavours of the Gochujang by adding brightness and acidity. You could substitute this with the juice of half a lime, if you don’t have any rice vinegar.
Optional honey
If the sweetness in the Gochujang isn’t enough for you, finish the stir-fry noodles with a squeeze of honey.
Make ahead of time/Storage
Can I reheat this recipe?
This recipe is great for making ahead of time/meal prepping. Like many saucy foods, the Gochujang noodles flavour intensifies over time, so you don’t need to worry about any flavour loss.
What can happen though is the noodles can dry out slightly, so to reheat, add a couple of tbsp of water into a pan for each portion. Cook on a medium heat for around 2 minutes, adding another tbsp of water as necessary.
Top with freshly sliced spring onions and enjoy.
Can I freeze this recipe?
You sure can. Freeze for up to 3 months. To defrost, leave to thaw in the fridge overnight and reheat using the instructions above.
Other saucy noodle recipes to try…
Gochujang Noodles (Spicy Korean Noodles)
Ingredients
- 50 g spring onion, sliced into thirds, some reserved for garnish (£0.40)
- 1 red pepper, thinly sliced (£0.50)
- 250 g chestnut mushrooms, thinly sliced (£0.95)
- 4 tbsp Gochujang paste (£2.79/10)=(£0.28)
- 600 g (1 ½ packs) Udon Japanese Style Noodles (£0.95x2 =(£1.80)
- 3 cloves garlic, minced (£0.75/3)=(£0.25)
Cupboard Essentials
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1.5 tbsp rapeseed oil
- 150 ml chicken stock/veggie stock
Method
- Start by adding the rapeseed oil to a large/deep frying pan on a high heat. Allow for the pan to preheat, then add the spring onion, red pepper and mushrooms into the pan.
- Stir-fry on a high heat for around 5 minutes, constantly stirring.
- Meanwhile, combine the gochujang, soy sauce, rice wine vinegar and chicken/veggie stock in a bowl.
- Reduce the heat to medium/low and season the veggies with salt. Add the gochujang/stock mix and garlic into the pan and stir to combine.
- Place the udon noodles into the pan and cover with a lid for 2 minutes. This will allow the noodles to loosen before you try to move them.
- Remove the lid and stir the noodles into the sauce. Continue to cook for around 3 minutes, until the sauce has thickened/reduced and the noodles are cooked.
- Top with the reserved thinly sliced spring onion and enjoy!
Nutrition
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