Elevate your next Asian fix with these spicy vegan Gochujang noodles, served with a side of healthy leafy greens. As you might have guessed, Gochujang – a staple Korean chilli paste – is the hero ingredient in this simple but fiery and flavour-packed recipe, imparting shades of heat complemented by a kick of umami. As far as one-bowl recipes, go, this one comes together in less than half an hour. Yes, really!
WHAT IS GOCHUJANG SAUCE ANYWAYS?
An age-old staple condiment in Korean cooking, Gochujang sauce is made with a fermented hot pepper paste (gochujang paste). With its deep red colour and smooth consistency, it is used to enhance the flavour across dishes from soups and stews to marinated meats, tofu and vegetables. Not only does it add shades of heat, it’s spiciness is complemented by a nuanced intensity of flavour that is part sweet, part nutty and high in umami.
Gochujang is also the starring ingredient in traditional Korean bibimbaps.
How To Make These Spicy Vegan Gochujang Noodles
Cook your noodles of choice
Rice noodles would work well for this recipe; here we have used Udon for its thick and chewy texture, which holds up the silky-smooth sauce. Drain the noodles once cooked and immediately pour cold water on top to stop the noodles from cooking any further with the residual heat.
Prepare the Gochujang sauce
In addition to the Gochujang paste, key ingredients for the spicy sauce span a handful of staple Asian condiments and cooking ingredients; peanut butter (to foil the fiery punch of the sauce with a creamy nuttiness); Sriracha (to dial up the heat a tad bit more) and Yuzu (optional, but recommended for a zing factor).
More specifically, the long list of ingredients required to make the spicy Gochujang sauce for these vegan noodles include:
- Gochujang paste
- Smooth peanut butter
- Soy sauce
- Rice vinegar
- Sesame oil
- Brown sugar
- Sriracha
- Water
- Lime juice
- Garlic
- Yuzu (optional)
Stir-fry the greens
A side of sautéed bok choy (stir-fried with sesame oil and garlic) balances this dish with a dose of healthy leafy greens. Spinach would work just as well, but we like bok choy for its juicy and crunchy texture!
Assemble everything
Toss together the noodles with the spicy Gochujang sauce. Plate it in your favourite bowl, adding the stir-fried greens on the side and a sprinkle of toasted black sesame seeds on top as garnish.
Spicy Gochujang Noodles
Ingredients
- 225 gm uncooked noodles
For the sauce
- 1½ tbsp Gochujang paste (we get our's from Urban Platter)
- 2 tbsp smooth peanut butter
- 1 tbsp rice vinegar
- 3 tbsp water
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp brown sugar
- 1 tsp garlic, finely chopped
- 1 tsp Sriracha (optional; omit if you want to cut down on the spiciness)
- 1 tbsp lime juice
- 2 tsp Yuzu (optional, we get our's from Sprig)
For assembly
- 1 large bunch bok choy
- 2 small garlic cloves
- 1 tbsp toasted sesame oil
- black sesame seeds, toasted
Instructions
Cook the noodles
- Cook the noodles according to the instructions on the packet. Drain and shock with cold water.
Prepare the Gochujang sauce
- Whisk together the ingredients for the Gochujang sauce: the gochujang paste, peanut butter, rice vinegar, soy sauce, water, sugar, lime juice, sesame oil, chopped garlic, Sriracha and Yuzu (if adding)
- Taste and adjust according to preference, for instance adding more lime juice for a zing, more peanut butter for a creamy nuttiness etc
Cook the bok choy
- Heat a tbsp of sesame oil on medium heat in a non-stick skillet.
- Add the garlic, sautéing until fragrant. Then add the stems first, stir-frying until the stems start to become pale-green in colour.
- Add the bok choy leaves only once the stems are almost cooked, sautéeing until the leaves have wilted. Remove from heat.
Assemble everything
- Toss the noodles with Gochujang sauce until evenly combined.
- Serve in a bowl with bok choy on the side and toasted black sesame seeds on top.
Notes
- If you have leftover sauce, store it in airtight container in your refrigerator. It should stay for up to a week.
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Just wanted to let you know it’s “ours,” not “our’s.” Possessive pronouns don’t use apostrophes.
thanks for the grammar check!
Thanks sherlock, want a cookie?
My first dish with Gochujang and I can tell there will be many more following.
I added shiitake mushrooms and some beansprouts for extra veggies. Very tasty and definitely a ‘spicier-by-the-bite’ situation.
Sound like lovely additions! So great to hear your feedback, thank you