Gochujang Noodles
Video Stats
Recipe Overview
Overview
Gochujang Noodles have quickly become my go-to weeknight dinner. The combination of fresh udon noodles and a rich, spicy gochujang sauce creates a delightful meal that is both satisfying and easy to prepare. The noodles cook in just one minute, which is a game changer for busy evenings. I love how the sauce comes together with just a few key ingredients, including soy sauce, sesame oil, and the star of the show, gochujang. This paste not only brings heat but also a depth of flavor that elevates the dish.
The addition of fresh vegetables, like Napa cabbage and scallions, adds a nice crunch and freshness to the noodles. I appreciate how versatile this recipe is; you can easily swap in whatever vegetables you have on hand. Plus, the option to add protein, such as baked tofu or edamame, makes it a complete meal. I often bake my tofu for a crispy texture, which pairs perfectly with the noodles.
To finish, I like to sprinkle some toasted sesame seeds and fresh herbs like Thai basil or cilantro for an extra burst of flavor. This dish is not only delicious but also visually appealing, making it a hit for both family dinners and casual gatherings. If you’re looking for a quick, flavorful meal that packs a punch, these Gochujang Noodles are a must-try!
Recipe Details
Steps & Tips
Cook a pound of fresh udon noodles in boiling water until done.
In a bowl, whisk together soy sauce, toasted sesame oil, gochujang, mirin, brown sugar, and gochugaru.
Tip: If you don't want it as spicy, use two tablespoons of gochujang.
Tip: Use sugar instead of a liquid sweetener to keep the sauce nice and thick.
Chop scallions, garlic, and grate ginger.
Thinly slice six to eight cups of Napa cabbage.
Tip: Any quick cooking vegetable would be fine here, like snow peas or baby bok choy.
Preheat a large frying pan or sauté pan over medium-high heat.
Add oil, then sauté garlic, ginger, and scallion mixture until fragrant.
Add Napa cabbage to the pan and season with salt.
After three minutes, add the gochujang sauce and toasted sesame seeds to the cabbage.
Add cooked noodles to the pan and toss for about a minute or two.
Tip: If you use dried noodles instead of fresh, save some of the noodle water to bring the sauce together.
Fold in cooked protein like edamame or baked tofu.
Tip: Bake tofu at 425 degrees Fahrenheit for 30 minutes, tossing halfway through until golden.
Add scallion greens and Thai basil, then drizzle with toasted sesame oil.
Tip: If you can't find Thai basil, it's also delicious with cilantro.
Tip: Drizzle a tiny bit of toasted sesame oil to bring all the flavors out.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Ingredient: Gluten
→ Substitution: Gluten-Free Soy Sauce
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Gochujang is a Korean chili paste that adds a unique blend of spicy, savory, and sweet flavors to dishes.
- •Fresh udon noodles cook in just one minute, making them a quick option for busy weeknight meals.
- •Tofu can be baked for a crispy texture, enhancing the overall flavor of the dish.
- •Napa cabbage is a great vegetable choice for stir-fries due to its crisp texture and quick cooking time.
