The Best Sweet and Spicy Gochujang Noodles
Explore Korean flavors at home and skip takeout with these better than restaurant Gochujang noodles. You can have sweet and spicy vegan noodles on the table in 20 minutes.
Servings: 8 (-3 ounces each)
Ingredients
For the sauce
- 1/2 cup tamari or soy sauce (tamari is a gluten free option)
- 1/4 cup raw honey
- 1-3 tablespoons Gochujang (korean chili paste) more or less based on your desired spice level
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
For the noodles
- 16 ounces rice noodles or buckwheat noodles
- 2 tablespoons sesame oil
- 16 ounces baby bella mushrooms
- 1 teaspoon fresh grated ginger
- 4 cloves garlic minced
- 1 tablespoon tapioca, arrowroot or corn starch
- Garnish: green onion, sesame seeds, or sriracha
Instructions
- Add the tamari (or soy sauce), honey, gochujang, rice vinegar, and sesame oil to a medium bowl and whisk well until the honey is combined and no longer thick and sticky.
- Follow the directions on the noodle's package to cook them. They usually require soaking in very hot water for 15-20 minutes. While they're soaking, finish the rest of the dish.
- 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. Cook the mushrooms for 3-4 minutes, without stirring, to get them golden and crispy.
- Turn the heat down to medium and add the ginger and garlic and cook for 4-5 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. Transfer the mushrooms to a plate or bowl.
- Pour the remaining sauce into the skillet and bring to a simmer over medium heat. Mix the tapioca starch with 1 tablespoon of water and add it to the sauce. Bring it to a simmer to thicken. It should be thick enough to coat the back of a spoon.
- Turn the down heat to medium-low then add the drained and cooked noodles to the sauce. Use tongs to toss them together until the noodles are completely coated, 1-2 minutes.
- Remove from the heat and top with the caramelized mushrooms. Garnish with sesame seeds and sliced green onion before serving
Video
Notes
Add more veggies: add sliced red pepper, matchstick carrots, shredded cabbage or broccoli florets to the mushrooms when you're cooking.
Add protein: double the sauce in the first step and add half to baggie with 1 1/2 lbs of flank steak, sliced against the grain. You could also do this raw shrimp. 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.
Storage: Store leftovers in an air tight container in the fridge 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
Serving: 1serving | Calories: 324kcal | Carbohydrates: 59.1g | Protein: 3.1g | Fat: 8g | Sodium: 505mg | Fiber: 1.7g | Sugar: 12.4g