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spicy vegan gochujang noodles

Spicy Gochujang Noodles

Ayushi Gupta-Mehra | The Foodie Diaries
Elevate your next Asian fix with this simple but fiery and flavour-packed noodle bowl, complete with a side of healthy greens. The red hot Korean chilli paste - Gochujang - imparts shades of heat to this vegan recipe, complemented by its part sweet, part savoury and umami-rich profile.
4 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Asian, Korean
Servings 4

Ingredients
  

  • 225 gm uncooked noodles

For the sauce

  • 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.
    spicy vegan gochujang noodles

Notes

  • If you have leftover sauce, store it in airtight container in your refrigerator. It should stay for up to a week.
Keyword easy asian recipes, gochujang recipes, simple vegan recipes, vegan spicy noodles