Gochujang Noodles | Recipe to make vegan Gochujang Noodles | How to make Korean Gochujang Noodles with step by step instructions

Ready in 30 minutes make these vegan, easiest, delicious, fiery Korean Gochujang noodles for dinner and thank me later.

Here Hakka Noodles are tossed with sauteed vegetables and sweet and spicy Gochujang sauce that adds both flavour and heat.

This is a must try vegan Korean noodles and veggies stir-fry that is quick and easy to make.

This recipe takes the experience of eating noodles to a completely different level! A spicy, savory and nutty sauce is tossed with noodles and vegetables makes a noodle bowl layered with incredible flavors.

Your perception will change about the noodles once you try these Gochujang Noodles.

Here are few of my noodle recipes which you may wish to try –

Veg hakka noodles recipe

Veg American chop suey

Quick masala veggie spaghetti

What is Gochujang in Gochujang Noodles?

Gochujang is a Korean fermented red chili paste that is a staple in Korean cuisine that’s spicy, a little sweet, tangy, and savory, it’s made of gochugaru (Korean chile flakes), fermented soybeans, glutinous rice, and salt.  Read here more about Gochujang.

Gochujang paste being versatile is often used as a base in many Korean dishes. You may use it as a condiment or marinade also.

Its popularity has now spread beyond Korea, and it’s used in international cuisines in various ways.

Ingredients used to make Gochujang Noodles

First and foremost Gochujang paste a main ingredient we will need few other handy, simple ingredients that are listed below to make this quick and flavorful meal.

Noodles –

You may use any kind of noodles to make this recipe like rice noodles, udon noodles, spaghetti or even pasta goes well.

Soy sauce 

Light or dark soy sauce works well.

Brown Sugar

To balance out the flavors.

Garlic and ginger

great for digestion and the immune system.

Vinegar

You may use any vinegar of your choice.

Vegetables

You may use –

Spring onions, cilantro/fresh coriander leaves, coloured bell peppers, carrots, zucchini, mushrooms, baby corn make a lovely addition to the dish, and adding nutrients and a crunch to every bite.

What if I wish to tone down the spice level?

Yes, of course you may. It’s so simple. Just use the Gochujang paste in less quantity mentioned and adjust accordingly to your taste.

Can we freeze the leftovers?

You can easily store it in freezer safe container for about two weeks. Just thaw it and reheat it before serving.

Recipe Card 🔽

Print Recipe

Gochujang noodles

This is a must try vegan Korean Gochujang noodles and veggies stir-fry that is quick and easy to make.

This recipe takes the experience of eating noodles to a completely different level!

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Dinner recipes, Main Course

Cuisine: Asian

Keyword: Gochujang noodles, korean noodles

Servings: 3

Author: Lata Lala

Ingredients

• 2 packs Hakka Noodles or other noodles of choice 140 grams each pack
• 1 teaspoon cooking oil
• 6 garlic cloves minced
• 1/2 inch ginger minced
• ¼ cup sliced bell peppers
• ¼ cup julienned carrots
• ¼ cup thinly sliced mushrooms
• ¼ cup blanched broccoli florets
• ¼ cup blanched baby corn strips
• ¼ cup spring onions whites and greens

For the sauce

• 2 tablespoons gochujang paste
• 2 tablespoons soy sauce or tamari
• 1 tablespoon Brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon vinegar

For Garnish

• 2 tsp toasted Sesame seeds
• Green spring onions

Instructions

• Cook your noodles according to the package instructions. Smear some oil all over, keep aside to cool.
• Meanwhile, heat a large thick bottom pan/skillet over medium heat.
• First add oil. Add in the ginger, garlic, stir occasionally. As soon as it turns pink and raw smell goes away, add in the spring onions (save some chopped green spring onions for garnish)
• Once these are cooked a bit then add carrots, mushrooms, blanched broccoli, baby corn and bell peppers. Saute well.
• Meanwhile, collect the ingredients listed under the sauce and add everything to a bowl and mix well. Add this to the pan with stir fried veges.
• Bring the sauce to a boil. If required add some water to adjust the consistency. After that, add in your cooked noodles and toss well to coat. Once done then take the pan off the heat.
• Taste and adjust salt and sauces to preference then serve. Garnish with the green onions and toasted Sesame seeds

Notes

1. If you don't have gochujang, you can also use gochugaru dried flakes along with chili garlic sauce.

2. Sambal oelek chili garlic sauce can be substituted with gochujang.

Step by step Instructions and pictorial presentation to make Gochujang noodles

Cook your noodles according to the package instructions. Smear some oil all over, keep aside to cool.

Meanwhile, heat a large thick bottom pan/skillet over medium heat.

First add oil. Add in the ginger, garlic, stir occasionally. As soon as it turns pink and raw smell goes away, add in the spring onions (save some chopped green spring onions for garnish)

Once these are cooked a bit then add carrots, mushrooms, blanched broccoli, baby corn and bell peppers. Saute well.

Meanwhile, collect the ingredients listed under the sauce and add everything to a bowl and mix well. Add this to the pan with stir fried veges.

Bring the sauce to a boil. If required add some water to adjust the consistency. After that, add in your cooked noodles and toss well to coat. Once done then take the pan off the heat.

Taste and adjust salt and sauces to preference then serve. Garnish with the green onions and toasted Sesame seeds.

Top Tips

If you don’t have gochujang, you can also use gochugaru dried flakes along with chili garlic sauce.

Sambal oelek chili garlic sauce can be substituted with gochujang.

Pin it for future reference 🔽