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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
