Gochujang Noodles

4.86 from 7 votes

These Gochujang Noodles are the ultimate spicy noodles that taste bold, savory, and just ta little sweet. Ready in under 30 minutes, they’re tossed in a rich Korean-inspired sauce and loaded with golden mushrooms, making them the perfect easy dinner for when you're craving serious flavor and a little heat.

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Prep Time2

Cook Time18

Total Time20

Servings:

Author: Molly Thompson

INGREDIENTS

Gochujang Sauce

1/2 cup soy sauce or tamari
1/4 cup honey or brown sugar
1-3 Tablespoons Gochujang paste (fermented Korean chili paste)
2 Tablespoons sesame oil
2 tablespoons Mirin or rice vinegar

Noodles and Vegetables

16 ounces udon noodles or rice noodles
2 tablespoons sesame oil
16 ounces baby bella mushrooms
1 teaspoon fresh grated ginger
4 cloves garlic minced
Garnish: Thai basil, green onion, sesame seeds, or sriracha

INSTRUCTIONS

Add the soy sauce, honey, gochujang, mirin, and sesame oil to a medium bowl and whisk well until the honey is combined and no longer thick and sticky.
1/2 cup soy sauce, 1/4 cup honey, 1-3 Tablespoons Gochujang paste, 2 Tablespoons sesame oil, 2 tablespoons Mirin
Cook the noodles in a large pot according to the package instructions. While they're cooking, finish the rest of the dish.
16 ounces udon noodles
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the mushrooms when the oil is hot and begins to shimmer. Stir fry the mushrooms for 3-4 minutes, without stirring, to get them golden and crispy.
2 tablespoons sesame oil, 16 ounces baby bella mushrooms
Turn the heat down to medium and add the ginger and garlic and cook for 2-3 more minutes, stirring occasionally. Add 2 tablespoons of the prepared sauce and continue to cook for another 1-2 minutes until the mushrooms begin to cook down and caramelize.
1 teaspoon fresh grated ginger, 4 cloves garlic
Pour the remaining sauce into the skillet and bring to a simmer over medium heat. Reduce to medium-low and simmer to thicken, 2-3 minutes.
Add the cooked and drained noodles to the sauce. Use tongs to toss them together until the noodles are completely coated, 1-2 minutes. Garnish with toasted sesame seeds, Thai basil, sliced green onion, chopped peanuts, or Thai red chiles before serving

Notes

More Vegetables: if you want more veggies, add sliced red pepper, matchstick carrots, shredded cabbage or broccoli florets to the mushrooms when you're cooking.

Noodles. Udon on noodles are the most common and can be found in a local Asian market or on Amazon. You could also use rice noodles or ramen noodles.

Gluten-Free. Gochujang isn't typically gluten free, but Chung Jung One and Sempio have gluten-free options. Choose a gluten-free noodle as well.

Add protein: Double the sauce in the first step and add half to freezer bag with 1 1/2 lbs of flank steak, sliced against the grain. You could also do this chicken, shrimp or tofu. Allow it to marinade while the noodles cook. After the mushrooms are cooked, use the same oil to sear the steak strips on both sides for 4-5 minutes until crispy and cooked through. Cook shrimp for 2-3 minutes on each side.

Add vegetarian protein: fry an egg in a separate pan and top the noodles with the runny egg before serving.

Cornstarch to Thicken Sauce. If you want a thicker sauce, combine 1 Tbsp cornstarch with a splash of water to create a slurry. Stir it into the sauce (before adding the noodles) and simmer to thicken.

Storage: Store leftovers in an air tight container in the refrigerator for up to 5 days. Reheat on the stove over medium-high heat until warmed all the way through. You can also reheat them in the microwave in 30 second increments.

Nutrition

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