Gochujang Noodles (Spicy Korean Noodles)
Make these spicy, umami gochujang noodles with vegetables as the perfect weeknight one pan meal. Ready in just 10 minutes!
Servings: 4
Calories: 347kcal
Cost: £1.05
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) 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
Instructions
- Start by adding the rapeseed oil to a large, deep frying pan over high heat. Allow the pan to preheat, then add the spring onion, red pepper, and mushrooms.
- Stir-fry on high heat for around 5 minutes, constantly stirring.
- Meanwhile, combine the gochujang paste, soy sauce, honey, rice wine vinegar, and chicken or veggie stock in a bowl.
- Reduce the heat to medium/low, and season the vegetables with salt. Add the gochujang mixture and garlic into the pan, stirring to combine.
- Add the udon noodles to the pan and cover with a lid for 2 minutes. This will help loosen the noodles before stirring them into the sauce.
- 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 onions and enjoy!
Notes
- Choose chewy-textured noodles like udon, ramen, or spaghetti to pair with Gochujang sauce.
- Cook the noodles until al dente to maintain a firm texture when combined with the sauce.
- Enhance the dish by adding different vegetables such as bell peppers, mushrooms, cabbage, spring onions, pak choi, and aubergine.
Nutrition
Calories: 347kcal | Carbohydrates: 64g | Protein: 8g | Fat: 7g