Description
Korean Gochujang Noodles are the kind of meal that happens almost by accident, born from a late-night craving and a nearly empty fridge. These easy Korean noodles deliver a complex, restaurant-worthy flavor with minimal effort, proving that the best meals don’t have to be complicated.
Ingredients
- Udon Noodles: 2 packs (about 14 oz total)
- Gochujang Paste: 3 tablespoons
- Soy Sauce: 2 tablespoons
- Rice Vinegar: 1 tablespoon
- Toasted Sesame Oil: 1 tablespoon
- Maple Syrup or Honey: 1 tablespoon
- Garlic: 3 cloves, minced
- Vegetable Oil: 1 tablespoon
- Bell Pepper: 1 large, sliced
- Carrot: 1 medium, julienned
- Green Onions: 3, sliced
- Sesame Seeds: For garnish
Instructions
- Cook the Noodles: Bring a large pot of water to a boil. Cook the udon noodles according to package directions. Drain and rinse briefly with cold water. Set aside.
- Make the Sauce: In a small bowl, whisk together the gochujang paste, soy sauce, rice vinegar, sesame oil, and maple syrup until smooth.
- Stir-Fry the Aromatics: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
- Cook the Vegetables: Add the sliced bell pepper and julienned carrot to the skillet. Stir-fry for 3-4 minutes until just tender but still crisp.
- Combine Everything: Add the cooked udon noodles to the skillet. Pour the prepared sauce over the top. Toss everything together until evenly coated. Cook for another 1-2 minutes until heated through.
- Serve Immediately: Divide the noodles between bowls. Garnish with the green parts of the green onions and sesame seeds.
Notes
Smart Swaps: Don’t have udon? Use ramen noodles, soba, or spaghetti. Add shredded rotisserie chicken, crispy tofu, or a fried egg for protein. Swap in mushrooms, snap peas, or spinach for vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add a splash of water or broth when reheating to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 12g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg