Description
Savor the bold flavors of Korean Gochujang Noodles, featuring chewy noodles tossed in a spicy gochujang sauce with colorful mixed vegetables and your choice of protein. This quick and easy dish is perfect for a satisfying weeknight dinner or lunch!
Ingredients
Scale
- 200g noodles (preferably udon or ramen)
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon rice vinegar
- 1 cup mixed vegetables (carrots, bell peppers, and broccoli)
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- Sesame seeds for garnish
- Optional: protein of choice (tofu, chicken, or beef)
Instructions
- Bring a large pot of water to a boil over high heat.
- Add the noodles to the boiling water and cook according to the package instructions, usually around 5-7 minutes for udon or ramen.
- Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. Set aside.
- In a medium bowl, combine the gochujang, soy sauce, sesame oil, honey (or sugar), minced garlic, minced ginger, and rice vinegar.
- Whisk the ingredients together until smooth and well combined. Adjust the sweetness or spiciness according to your taste by adding more honey or gochujang.
- If using protein, cut it into bite-sized pieces. For tofu, press it to remove excess moisture and then cut it into cubes.
- Wash and chop the mixed vegetables into thin strips or bite-sized pieces. Ensure that the carrots and bell peppers are sliced thinly for even cooking.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
- If using chicken or beef, add the protein to the skillet and cook for about 5-7 minutes, or until browned and cooked through. If using tofu, cook until golden brown on all sides, about 8-10 minutes.
- Remove the cooked protein from the skillet and set aside on a plate.
- In the same skillet, add a little more oil if necessary, and toss in the mixed vegetables.
- Stir-fry the vegetables for about 3-5 minutes, or until they are tender but still crisp. You want to maintain their vibrant color and crunch.
- Add the cooked protein back into the skillet with the vegetables.
- Add the drained noodles to the skillet with the vegetables and protein.
- Pour the gochujang sauce over the noodle mixture.
- Using tongs or a spatula, gently toss everything together until the noodles are evenly coated with the sauce and heated through, about 2-3 minutes.
- Once everything is well combined and heated, remove the skillet from the heat.
- Garnish the noodles with chopped green onions and a sprinkle of sesame seeds for added flavor and texture.
- Serve the Korean gochujang noodles hot, either in bowls or on plates, and enjoy!
Notes
- For an extra kick, serve with additional gochujang on the side.
- Pair with a side of kimchi for a traditional Korean experience.
- Feel free to customize the vegetables based on what you have on hand or your personal preferences.
- This dish can be made vegetarian or vegan by using tofu and omitting any meat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes