Spicy, slurpy Korean-inspired noodles.Simple, need just a few ingredients, and requires only 15 minutes of your time.Vegan and just delicious. If you are like me, I am sure you love all kinds of noodles. Trust me. I can have them for all my meals. Recently when I tried this noodle at home, it became a staple in our weekly menu rotation. My in-house critic(my younger one )approved it with high points. She finished her bowl, irrespective of the fact that it was spicy for her. She told me it was like the dish served in our favorite local restaurant. Now it has become our favorite weekday meal or sometimes a vibrant and cozy weekend meal.

What are Gochujang Noodles?

Gochujang is a Korean fermented chili paste. It is spicy and has a little bit tangy taste to it. The bright red color makes this paste a perfect spice paste for every dish. Thick slurpy, silky noodles are coated with a sauce with the dominant flavor of gochujang. That’s why they are called gochujang noodles. They are delicious and quick to cook.

Can we tone down the spice level?

Yes, of course. Use the paste in less quantity, which will work enough to tone down the flavor. However, I do not use very spicy levels. This recipe is medium spicy, and making it mild is easy.

Ingredients Needed?

Fresh udon noodles or any fresh thick noodles. Gochujang Noodles- Gochugaru Powder Dark Soy Sauce Shaoxing wine /Rice Wine Vinegar Brown Sugar Minced /Chopped Garlic Chopped Ginger Your choice of veggies Scallion Cooking Oil

Why do we love these Noodles?

It can be quickly cooked in under twenty minutes. Easily customizable recipe. You can switch all the vegetables according to your taste. Amazingly delicious.A great combination of spicy, tangy, sweet, and savory.Perfect umami flavor.

Can we freeze it?

Yes.Of course. You can easily store them in freezer safe container for about three weeks. Heat it before serving and doing. Do not store them again after thawing or reheating.

What type of Noodles to use,

I like to use thick udon noodles . The slurpy silky texture is the beauty of this dish . They are sold fresh or frozen in any Asian stores. However, I don’t see a point in not using dry noodles in this dish, though the texture will differ with dry, thin noodles.

Vegan Thai Drunken Noodles(Pad Kee Mao) Veg Lo Mein Easy & Quick Soba Noodles Thai Red Curry Noodles

How to cook these Gochujang Noodles?

Cook noodles according to the package instruction. Mine took me one minute to soak in hot water(since it was cooked) Mix all the spices and sauces to make a lump-free paste. It will be a little thick, so add some water. Cook ginger, garlic, and scallion, and add the sauce to the pan. Mix noodles with everything, and voila, your noodle is ready. Enjoy.

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