10-Minute Gochujang Noodles
Creamy and spicy gochujang noodles take only about 10 minutes to make and are packed with flavor and comfort. Naturally vegan and gluten-free.
❤️ Why You Will Love This Recipe
- These tasty noodles couldn’t be quicker or easier to make.
- Gochujang noodles are creamy, spicy, tangy, savory, umami, sweet, and deliciously complex.
- You can enjoy these noodles as is or jazz them up with some protein or veggies if you prefer.
- Gochujang pasta is naturally vegan, gluten-free, dairy-free, and nut-free.
🌶️ Ingredients and Substitutes
Noodles: I love to use quick-cooking noodles like maifun noodles, or buckwheat soba noodles, but you can also use regular rice noodles, ramen noodles, or even spaghetti noodles if you prefer.
Gochujang: Gochujang sauce is a fermented Korean chili paste with a strong savory and umami flavor with spicy notes. Some brands of gochujang contain wheat flour, so if you are gluten-free, be certain to read the label and use one without. The spice level of gochujang can vary, but I would say it has a medium level of spice.
Coconut aminos: Coconut aminos add depth of flavor and are slightly sweeter than soy sauce. Having said that, if you only have soy sauce on hand, it makes a suitable alternative, as does tamari if needed.
Toasted sesame oil: Toasted sesame oil is delicious and the smallest amount goes a long way. Sesame oil and toasted sesame oil are very different when it comes to taste, so be certain to use the toasted variety in this dish.
Avocado oil: Oil helps bind all of the sauce ingredients together and adds a silky texture. I love to use avocado oil for its heart-healthy fats and neutral flavor, but any oil will get the job done. Grapeseed oil is another favorite of mine for this dish.
Apple cider vinegar: Apple cider vinegar adds some needed acid to the sauce ingredients and has a slightly sweet flavor as far as vinegar goes. If you do not have apple cider vinegar, rice vinegar, white wine vinegar or even lime juice make suitable alternatives.
Maple syrup: The slightest touch of sweetness adds balance to the sauce. Honey or any granulated sweetener will work as an alternative if needed.
Garlic: A simple fresh garlic clove adds a subtle hit of garlic that contributes to the flavors in this sauce. If you do not have fresh garlic, a small pinch of garlic powder will do.
Optional garnishes: I like to sprinkle some toasted sesame seeds and gochugaru (Korean red pepper flakes) on these noodles before serving. It adds a nice texture and visual appeal but is completely optional.
🍜 How to Make Gochujang Noodles
- Cook the noodles according to the package directions, aiming for the al dente side.
- Meanwhile, combine the sauce ingredients, then mix well.
- Drain and rinse the noodles then toss with the sauce in a warm pan until well-coated and nice and creamy.
- Enjoy!
🍴 Serving Ideas
These noodles are fabulous on their own for a quick and tasty meal, but if you want to switch it up a little, here are some of my other favorite ways to enjoy them:
- Top with crispy tofu or tempeh before serving.
- Serve with fresh crunchy vegetables like snap peas, cabbage, broccoli, carrots, green onions, or sliced bell peppers for a nice contrast in textures.
- Make these gochujang noodles with zucchini noodles instead of conventional pasta for a healthy twist.
- Garnish with fresh herbs before serving.
🥡 Storage
These noodles can be served hot or cold. To store, place in an airtight container in the fridge for up to one week. Serve cold or reheat in a skillet over medium-low heat until warm throughout.
🍝 More Delicious Noodle Recipes
Gochujang Noodles
Ingredients
- 8 ounces noodles of choice I like to use maifun rice noodles or buckwheat soba noodles
- 3 tablespoons gochujang
- 2 tablespoons coconut aminos
- 2 tablespoons avocado oil or other neutral-tasting oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon maple syrup or honey if not vegan
- 1 garlic clove minced or grated
- toasted sesame seeds optional garnish
- gochugaru or regular red chili flakes, optional garnish
Instructions
- Cook noodles according to package directions. I like to use quick-cooking noodles like maifun noodles or buckwheat soba noodles.
- Meanwhile, in a small bowl, combine the gochujang, aminos, oil, vinegar, sesame oil, maple syrup and garlic. Whisk until smooth.
- Drain and rinse the cooked noodles, then return them to the pot over medium heat.
- Pour the sauce over the noodles, then toss to coat until the noodles are warm and creamy.
- Serve and enjoy!
Made this with udon noodles and added some pan-fried tofu for protein. Delicious!
These were so quick and easy to bring together and had just the right amount of spice. Yum
Your gochujang noodles recipe was so easy to make and it tasted delicious! Thank you for a great pasta recipe!
I made them with rice noodles and they were so good. I love how quick it is to put together. Perfect for busy weeknights.
I made these last night and they were so good! They are just the right amount of sweet and spicy.
I love gochujang and these noodles are amazing! Such a quick and easy recipe – we loved the sweet and spicy flavor!
These sound delicious! My daughter wants to try this recipe on the weekend as she’s experimenting with a gluten-free diet. Plus she likes the idea of the maple syrup!
I’ve been craving noodles lately, so these are a must try!