Print

Peanut Gochujang Udon

Creamy peanut gochujang udon noodles with soft boiled egg
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

There's something deeply comforting about a bowl of noodles that comes together in minutes but tastes like it took hours. This Peanut Gochujang Udon perfectly balances the rich, creamy depth of peanut butter with the complex, spicy-sweet kick of gochujang, all clinging to wonderfully chewy udon noodles.

Ingredients

Scale
  • 2 packs (about 7 oz each) udon noodles (fresh, frozen, or dried)
  • 1/4 cup smooth peanut butter (natural, runny kind preferred)
  • 2 tablespoons gochujang paste
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon maple syrup or honey
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1/4 to 1/3 cup water
  • Sliced scallions, chopped peanuts, and sesame seeds for topping

Instructions

  1. Cook the Udon Noodles: Bring a large pot of water to a boil. Cook the udon noodles according to package directions. Once cooked, drain and set aside.
  2. Whisk the Sauce: While noodles cook, combine peanut butter, gochujang, soy sauce, rice vinegar, sesame oil, maple syrup, garlic, and ginger in a medium bowl. Whisk in 1/4 cup water, adding more as needed until sauce reaches pourable consistency.
  3. Combine Noodles and Sauce: Add drained udon noodles back to warm pot (off heat). Pour sauce over noodles and toss until thoroughly coated.
  4. Serve Immediately: Divide into bowls and top with scallions, peanuts, and sesame seeds.

Notes

Pro Tip: If sauce seems too thick after combining with noodles, add a splash of hot water from the noodle pot and toss again. Best enjoyed fresh, but leftovers can be stored in refrigerator for up to 2 days. Reheat with a splash of water to loosen sauce.

Nutrition

Find it online: https://www.stacksipsnack.com/peanut-gochujang-udon/