These vegan saucy gochujang noodles, featuring a mix of gochujang sauce and a colorful array of veggies like shredded carrots, bell peppers, and Napa cabbage, promise a fusion of savory, spicy, and slightly sweet flavors.
It's a dish that blends the richness of traditional Korean cuisine with the freshness and appeal of plant-based ingredients. It's perfect for an easy weeknight dinner, work lunches, and meal prepping. And it's kid-approved!
If you like spice and noodles and want veggies involved in your meals, I predict this dish will become a favorite.
Much like this Vegan Egg Roll Bowl Recipe, this spicy gochujang noodle dish is a quickie. I even have a few tips below to make it even quicker.
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Why You'll Love This Recipe
It's a meal at the speed of takeout. You can have these noodles in a flash with just a smidgen more effort and ingredients that won't leave you feeling ugh.
It's customizable! This recipe is the culinary equivalent of a mood ring - it can change to match your cravings. Veggie-heavy, protein-packed, or a mix of both. See below in the variations section for ideas.
This noodle dish is a flavor bomb—deliciously satisfying with just the right kick of spicy. But beware, the spice level is at the mercy of your gochujang bravery. Read more to learn about gochujang.
About Gochujang
This fermented Korean chili paste adds so much to saucy gochujang noodles - it struts in, jazz hands flashing, bringing a fusion of heat, sweetness, and a depth of umami that'll make your taste buds sing K-pop. It's an indispensable ingredient in Korean cooking and an exciting addition to your vegan arsenal.
Most gochujang is inherently vegan, as it's traditionally made from red chili powder, fermented soybeans, glutinous rice, and salt. However, some brands might add non-vegan ingredients for flavor or preservation. It's always a good idea to check the label, just to be sure!
You will also need to navigate Gochujang's heat levels. With a heat-o-meter that swings from "Just a Baby Dragon's Breath" to "Summon the Ice Dragon!", brands and regions use a 1-5 scale or creative descriptors that sometimes sound like dating profiles for chili paste.
Like with a lineup of hot sauces on the set of "Hot Ones," each of these ratings is more formidable than the last. Here's a general breakdown of how these levels might be described so you can pick one that is right for your noodle dish:
Level 1: Mild
This is your introvert. It's there, it's present, but it's not going to steal the spotlight. It's ideal for when you want the depth of gochujang without the drama of the heat. This level is perfect for those who prefer a hint of spice without overwhelming heat.
Level 2: Lightly Spicy
Offering a gentle kick, this level introduces a bit more heat while maintaining the savory and umami qualities. It's suitable for adding a subtle spice that won't dominate the dish's overall taste. High-five, anyone?
Level 3: Medium
This level is where things get interesting, adding a buzz of excitement to your dishes without tipping the scales into the "water, please!" zone. I'll high-five for this one, too.
Level 4: Hot
For those who love their food with an extra spicy kick, this level ups the ante on spiciness, adding a fiery dimension. It's still balanced with the paste's inherent sweetness and umami but with a pronounced heat that spice lovers will enjoy.
Level 5: Very Hot
Reserved for true heat aficionados, this level delivers a potent spice level. It's intense and bold, not just an accent. This level is for those who laugh in the face of danger and ask, "Is that all you've got?"
Ingredients and Notes
Check out this ingredient snapshot for our saucy gochujang noodles—perfect for visual eaters! There are some notes you might want to read too. Peek at the recipe card below for all the nitty-gritty details.
- noodles such as udon noodles, soba, ramen noodles, or even spaghetti work well
- gochujang paste
- soy sauce or tamari for a gluten-free option
- maple syrup or sub with any sweetener of choice like brown sugar or agave
- *mirin or use rice wine vinegar if you can find it
- sesame oil
- minced garlic
- ginger - While fresh is always best, I like to use frozen ginger cubes from Trader Joe's for less prep.
- carrots - Buy pre-shredded for less prep.
- bell pepper - red, orange, or yellow peppers add a nice color
- Napa cabbage or pre-shredded cabbage
- 5 scallions aka green onions - white and green parts separated
- roasted white sesame seeds
- Thai basil, scallions, fresh cilantro, or ribbons of carrots for garnish
More Notes
Noodles - You've got noodle freedom here—pick your fave and follow the package instructions. To create a low-carb take on these noodles, replace regular noodles with spiralized veggies like zucchini noodles or use shirataki noodles, which I usually snag from the refrigerated section near the tofu at my local Safeway.
Precooked noodles just need a quick dip in hot water and come in packs of three totaling 18 ounces. Alternatively, dry noodles expand to double their size once cooked—10 ounces dry will give you roughly 18-20 ounces, perfect for this recipe's gochujang sauce, ensuring the ratio of noodle-to-sauce stays perfect.
Mirin - While some major grocery stores carry mirin in the International section, if you can't find it use rice vinegar which is more widely available. However, mirin is a sweet rice wine that contributes a subtle sweetness and a hint of umami that complements the depth of the Gochujang. I recommend using mirin if you can find it.
Sesame oil - You can substitute sesame oil with another oil in a pinch, but keep in mind that you'll be missing out on the very distinct nutty flavor that sesame oil imparts to the dish.
Cabbage - If you're on a quest for crunch in your dish, green cabbage is your knight in shining armor. It has a sturdy texture that not only adds a pleasant contrast to the soft noodles but also absorbs the Gochujang sauce well without becoming overly wilted. On the other hand, for those preferring a softer texture like me, Napa cabbage is for you. It's a tender-hearted green with a taste so mild that it integrates smoothly into the dish, practically disappering and offering a subtle sweetness that nicely balances the spicy notes of the Gochujang.
Maple syrup - Maple syrup's sweetness perfectly balances the spiciness of the gochujang. Adjust it as you wish, and use any sweetener of your choice, such as brown sugar or agave.
Process in Picture
Caught in the act, these process pics show the noodles getting their day in a luxurious Gochujang sauce bath while veggies attend. For any juicy details our paparazzi missed, check the recipe card below.
Cook noodles as directed, rinse in cold water, and set aside.
Whisk gochujang, soy sauce, maple syrup, sesame oil, and mirin in a small bowl until smooth.
Heat sesame oil in a large skillet over medium high heat. Sauté garlic and ginger until fragrant.
Then add shredded carrots, bell pepper, and cabbage; stir-fry until crisp-tender.
Mix veggies with cooked noodles and sauce over medium heat until well-coated and warm.
Top with scallions, sesame seeds, Thai basil or cilantro, and optional sriracha or more gochujang as desired.
Serving Suggestions
Serve with lime wedges, kimchi, pickled radishes, or pickled cucumbers.
Serve your Gochujang noodles with a side of fresh vegan spring rolls or summer rolls. Accompany them with a peanut sauce or hoisin dipping sauce for a delightful crunch and freshness.
Serve with a side of roasted tofu or smoked tofu.
Variations
These suggestions can enhance or serve as alternatives within the recipe. If you do add them to the recipe, I would double the sauce to compensate for the volume.
- Zucchini: Julienned zucchini is delicious in this noodle bowl.
- Edamame: Shelled edamame beans add a pop of green and a protein boost. Add them toward the end of cooking for best texture. Buy them fresh or frozen.
- Tofu: Add a half block of cubed tofu for added texture and a satisfying protein boost. In a sizable pan over a medium-high flame, warm a bit of sesame oil. Toss in the tofu cubes, frying them until they're golden on all sides. Add it back to the dish when you add the sauce.
- Broccoli or broccolini: for a splash of green and more veggie power.
- Spinach or kale: Substitute the cabbage for a few handfuls of spinach or kale in the recipe.
- Snow peas - I sometimes throw in some snap peas if I have them readily available in the freezer or when they're playing a thrilling race against time and biology in the fridge.
Top Tips
With the bulk of the veggies and the addition of the pasta, this recipe will require your biggest skillet.
To keep things under 20 minutes, prep the sauce and stir-fry the veggies while the noodles cook.
Opt for quick-cooking or precooked noodles, pre-shredded carrots, ginger paste, frozen ginger cubes, and pre-shredded cabbage for quicker options. As for garlic, fresh cloves are always best—your taste buds will always thank you.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in a pan, adding a little water or broth to loosen the noodles if necessary.
FAQs
This recipe is not gluten-free, as written. However, you can check your store for certified gluten-free gochujang and pair it with gluten-free noodles, such as rice noodles or other alternatives.
Yes! This is great for meal prepping.
It depends on the gochujang you use (see post) and how much.
What did you think?
Your culinary expertise and commentary are highly sought after, so don't forget to leave a comment and rate it with stars. Follow us on Instagram, Facebook, and YouTube.
PrintSaucy Gochujang Noodles
This vegan saucy gochujang noodle dish promises a fusion of savory, spicy, and slightly sweet flavors. This recipe is easy to make and brings together a medley of textures and tastes quickly making it a surefire hit any day of the week.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 10 ounces dried noodles (udon, soba, or even spaghetti work well)*
- 4 tablespoons gochujang (Korean chili paste)**
- 4 tablespoons soy sauce (or tamari for a gluten-free option)
- 2 tablespoons maple syrup (sub with any sweetener of choice)
- 2 tablespoons mirin (or use rice vinegar if you can't find it)***
- 2 tablespoons sesame oil, divided
- 4 cloves garlic, minced
- 1 tablespoons grated ginger
- 1 large carrot, julienned or shredded
- 1 bell pepper, thinly sliced (red, orange, or yellow add a nice color)
- 4 large handfuls of Napa cabbage, thinly sliced (~400 grams) (substitute with regular cabbage)
- 5 scallions, white and green parts separated
- 1 tablespoon white sesame seeds****
- Thai basil, scallions, ribbons of carrots, or fresh cilantro (for garnish)
Instructions
- Prepare the Noodles: Cook your choice of noodles according to package instructions.
- Make the Sauce: While the noodles are cooking, whisk together gochujang, soy sauce, maple syrup, ONE tablespoon of sesame oil, and mirin in a small bowl until smooth. This mixture will be the flavorful backbone of your dish.
- Stir-Fry the Veggies: Add the remaining sesame oil to a large skillet and sauté the white parts of the scallions, garlic, and ginger until fragrant. Then add the carrots, sliced bell pepper, cabbage, and stir-fry until reduced in size and tender but still crisp.
- Combine: Add the cooked noodles and the gochujang sauce. Toss everything together over medium heat until the noodles are evenly coated and heated.
- Garnish and Serve: Transfer the noodles to serving dishes. Garnish with the green part of the scallions, a sprinkle of sesame seeds, and/or fresh cilantro or Thai basil leaves. Drizzle with sesame oil or add gochujang on top if desired.
Notes
*You can find pre-cooked soba noodles at many major grocery stores near the tofu. They quickly warm up in hot water and are sold in three packs totaling 18 ounces. If you opt for the 10 ounces of dry noodles mentioned in the ingredients, they'll expand to about 18-20 ounces when cooked. Either choice works well with the gochujang sauce quantity in this recipe, maintaining the perfect balance and the ideal noodle-to-sauce ratio for delicious results.
**Understanding heat levels can help you select the right gochujang for you, allowing you to tailor the spice intensity to your preferences. See the post for some guidance.
***Mirin will give this dish a delicious and slightly different flavor profile if you can find it. However, if you can't or don't have any, rice vinegar works fine too.
****You can purchase toasted sesame seeds, which add a wonderful flavor to this dish. Alternatively, you can briefly toast them in a pan over the stove for a few seconds or use regular sesame seeds.
To create a low-carb take on these noodles, replace regular noodles with spiralized veggies or shirataki noodles, which I usually snag from the refrigerated section near the tofu at my local Safeway.
For quicker options, opt for quick-cooking noodles like rice noodles, pre-shredded carrots, ginger paste, frozen ginger cubes, and pre-shredded cabbage. And as for garlic? Fresh cloves are always best - your taste buds will always thank you.
I use four large handfuls of Napa cabbage, roughly amounting to about ⅓ of the cabbage head. Use as much or as little as you would like.
Nutritional information is only an estimate based on the ingredients listed and does not include any garnishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner, lunch
- Method: stove top
- Cuisine: Korean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 16.7 g
- Sodium: 789.1 mg
- Fat: 8.4 g
- Carbohydrates: 74.5 g
- Protein: 11.9 g
- Cholesterol: 0 mg
Mel says
I love spicy Asian and this really hot the spot. Very satisfying - YUM
Regi Pearce says
So glad to hear it hit the spot and satisfied your love for spicy Asian cuisine! Yay!