That’s it, my friends. I hope you enjoy my recipe for Korean spicy noodles (gochujang noodles). Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! We’re making Spicy Gochujang Noodles, and I think it may become one of your new favorites. This recipe focuses on the wonderful flavor of gochujang, the Korean fermented red chili paste I’ve come to love. It is thick and pungent in flavor, adding a sweet and spicy spin you won’t get anywhere else. With gochujang, you can easily whip this noodle sauce together in minutes, toss with noodles, and boom! You’re ready to go. Plus, you can very easily customize this dish with your favorite proteins and vegetables. Let’s talk about how to make gochujang noodles, shall we? Works with any noodles!
FOR THE GOCHUJANG SAUCE Gochujang. I am using hot gochujang, but you can use mild if you prefer. Soy Sauce. Low sodium soy sauce can be used. Sesame Oil. Honey. Sugar is a good substitute, optional. You can omit it if you prefer. Lime Juice. Minced Garlic. Optional, but I love it. FOR THE GOCHUJANG NOODLES Noodles. This recipe works with any of your favorite noodles. Use rice noodles, flour, egg, ramen noodles, or udon noodles. Vegetable Oil. Or use more sesame oil. Peppers. I am using sweet bell peppers and some spicy jalapenos and serranos, but you can use your favorites. For Garnish. Fresh chopped scallions/green onion, toasted sesame seeds, red pepper flakes, lime wedges
This sauce is SO EASY to whip together in no time. If you feel it is too thick, add a couple tablespoons of water to thin it out to your desired consistency. Prep the Noodles. Boil the noodles in hot water per the packaging directions until done, about 4-5 minutes. Drain and set into a lightly oiled bowl. You can easily prep your noodles while you work on the next recipe steps. Be sure to cook the noodles according to your package instructions, as each product can vary. Stir Fry the Noodles. Add the noodles and stir fry for 1 minute. Sauce it Up. Stir in the spicy noodles sauce and toss to evenly coat. Boom! Done! Your gochujang noodles are ready to go! Easy enough to make, isn’t it? I love quick and easy recipes, especially with lots of fiery gochujang. I do not recommend freezing leftover noodles, as it can affect the texture. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
Buy Gochujang (Affiliate link, my friends!)
NOTE: This recipe was updated on 1/12/24 to include new information, photos, and video. It was originally published on 6/21/23.
