Gochujang Udon Noodles: A Spicy & Savory Noodle Recipe

Introduction

This Gochujang Udon Noodles recipe is a vibrant and flavorful dish that balances spicy, savory, and slightly sweet notes. Perfect for a quick weeknight meal, it features tender udon noodles tossed in a rich Korean chili paste sauce with colorful vegetables.

Ingredients

• 8 oz dried udon noodles
• 1 tbsp vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 1 cup broccoli florets
• 1/2 cup carrots, julienned
• 4 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 1/4 cup water
• 2 green onions, thinly sliced (for garnish)
• Sesame seeds (for garnish, optional)
• Toasted sesame oil (for garnish, optional)

Instructions

1. Step 1: Cook udon noodles according to package directions until tender but still slightly chewy. Drain and rinse under cold water. Set aside.
2. Step 2: In a small bowl, whisk together gochujang, soy sauce, rice vinegar, brown sugar, cornstarch, and water until smooth.
3. Step 3: Heat vegetable oil in a large wok or skillet over medium-high heat. Add onions and cook until softened, about 3-4 minutes. Add garlic and ginger; cook for 1 more minute.
4. Step 4: Add red and green bell peppers and cook for 2-3 minutes. Then add mushrooms and cook for another 2-3 minutes. Stir in broccoli and carrots; cook 3-4 minutes until tender-crisp.
5. Step 5: Pour the prepared gochujang sauce over the vegetables and stir well. Simmer for 1-2 minutes until the sauce thickens slightly.
6. Step 6: Add the cooked udon noodles to the wok and toss gently to coat them evenly. Cook over medium-low heat to warm through.
7. Step 7: Remove from heat and stir in sesame oil. Taste and adjust seasoning if needed. Garnish with green onions, sesame seeds, and a drizzle of toasted sesame oil if desired. Serve immediately.

Tips & Variations

• Use fresh udon noodles if available for a softer texture and quicker cooking time.
• For extra protein, add tofu, chicken, or shrimp during the vegetable sauté step.
• If you prefer less heat, reduce the amount of gochujang or substitute with a mild chili paste.
• Swap out vegetables based on season or preference—snap peas, baby corn, or spinach work well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Avoid microwaving to maintain noodle texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free udon-style noodles if available and replace soy sauce with tamari or another gluten-free soy sauce alternative.

How spicy is this dish?

The spice level depends on the gochujang used; it generally has moderate heat with a hint of sweetness. Adjust to your taste by adding less gochujang or incorporating a mild chili paste instead.

Gochujang Udon Noodles: A Spicy & Savory Noodle Recipe

---

★★★★★

4.5 from 96 reviews

• Author: Cleo
• Total Time: 30 minutes
• Yield: 2–3 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Gochujang Udon Noodles recipe offers a vibrant and spicy twist on traditional udon with a savory Korean chili paste sauce. Packed with colorful vegetables and coated in a flavorful gochujang sauce, this dish is quick to prepare and perfect for a satisfying, spicy meal.

---

Ingredients

Scale 1x2x3x

Udon Noodles and Sauce

• 8 oz dried udon noodles
• 4 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp cornstarch
• 1/4 cup water
• 1 tbsp sesame oil

Vegetables and Aromatics

• 1 tbsp vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 1 cup broccoli florets
• 1/2 cup carrots, julienned

Garnishes

• 2 green onions, thinly sliced
• Sesame seeds (optional)
• Toasted sesame oil (optional)

---

Instructions

1. Cook Noodles: Cook udon noodles according to package directions until tender yet slightly chewy. Drain thoroughly and rinse under cold water to stop cooking. Set aside for later use.
2. Prepare Sauce: In a small bowl, whisk together gochujang, soy sauce, rice vinegar, brown sugar, cornstarch, and water until the mixture is smooth and well combined, ensuring the cornstarch is fully dissolved for a silky sauce.
3. Sauté Onions and Aromatics: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced onions and cook until softened and slightly translucent, about 3-4 minutes. Then, add the minced garlic and grated ginger and sauté for an additional 1 minute to release their fragrant flavors.
4. Cook Vegetables: Add the sliced red and green bell peppers to the pan and cook for 2-3 minutes until slightly tender. Follow with shiitake mushrooms, cooking for another 2-3 minutes until they release their juices. Lastly, add broccoli florets and julienned carrots; cook for 3-4 minutes until the vegetables are tender-crisp but still retain a bit of bite.
5. Add Sauce: Pour the prepared gochujang sauce over the cooked vegetables and stir well to combine. Let the mixture simmer for 1-2 minutes until the sauce thickens and evenly coats the vegetables.
6. Toss in Noodles: Add the cooked and drained udon noodles into the wok with the sauce and vegetables. Gently toss together to coat noodles thoroughly in the spicy sauce while cooking over medium-low heat to warm the noodles through and meld all flavors.
7. Finish and Serve: Remove the wok from heat and stir in sesame oil for extra richness. Taste and adjust seasoning if needed. Garnish the dish with thinly sliced green onions, a sprinkle of sesame seeds, and a drizzle of toasted sesame oil if desired. Serve immediately for best flavor and texture.

Notes

• For a protein boost, add tofu, chicken, or shrimp during the vegetable cooking stage.
• If you prefer less heat, reduce the amount of gochujang or replace with a milder chili paste.
• You can substitute fresh udon noodles if available for a softer texture and faster cooking time.
• Make sure to rinse noodles after cooking to prevent clumping and preserve their chewy texture.
• Leftovers keep well refrigerated for up to 2 days; reheat gently on stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean

Keywords: Gochujang udon noodles, spicy Korean noodles, vegetarian udon recipe, Korean chili paste noodles, quick udon stir-fry