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.
This is 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 and Spring Roll Salad, 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 I 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. 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.
Ingredients
Check out this ingredient snapshot for our saucy gochujang noodles—perfect for visual eaters! Peek at the recipe card below for all the nitty-gritty details.
- Noodles: Use udon noodles, soba, ramen noodles, or even spaghetti. To create a low-carb take on these noodles, use spiralized veggies like zucchini noodles or use shirataki noodles, which I usually snag from the refrigerated section near the tofu at my local Safeway.
- Soy sauce: Use tamari for a gluten-free option
- Mirin: Sub with rice wine vinegar
- 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
- 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.
- 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.
Gochujang
This fermented Korean chili paste is the star of saucy gochujang noodles, combining heat, sweetness, and umami for a flavor-packed punch. A staple in Korean cooking, it’s a must-have for your vegan pantry.
Most gochujang is traditionally vegan, made from red chili powder, fermented soybeans, glutinous rice, and salt. However, always check labels as some brands may include non-vegan ingredients.
Gochujang Heat Levels
Gochujang ranges from mild to fiery, with brands using a 1–5 scale or creative descriptors. Here’s a quick guide to help you choose the right heat level:
• Level 1: Mild – Subtle spice for flavor without heat drama.
• Level 2: Lightly Spicy – A gentle kick that complements dishes without overpowering.
• Level 3: Medium – Adds excitement with balanced heat.
• Level 4: Hot – For spice lovers craving a bold, fiery edge.
• Level 5: Very Hot – Intense heat for the brave who want it all.
Choose your level wisely and let the gochujang magic begin!
Variations
- Julienned zucchini is delicious in this noodle bowl.
- Whether its in Asian Chopped Salad With Sesame Dressing or this recipe, shelled edamame beans add a pop of green and a protein boost. Add them toward the end of cooking for best texture.
- 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.
- Add broccoli or broccolini for a splash of green and more veggie power.
- Substitute the cabbage for a few handfuls of spinach or kale in the recipe.
- 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.
How To Make Saucy Gochujang Noodles
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.
Step 1: Cook noodles as directed, rinse in cold water, and set aside.
Step 2: Whisk gochujang, soy sauce, maple syrup, sesame oil, and mirin in a small bowl until smooth.
Step 3: Heat sesame oil in a large skillet over medium high heat. Sauté garlic and ginger until fragrant.
Step 4: Then add shredded carrots, bell pepper, and cabbage; stir-fry until crisp-tender.
Step 5: Mix veggies with cooked noodles and sauce over medium heat until well-coated and warm.
Step 6: Top with scallions, sesame seeds, Thai basil or cilantro, and optional sriracha or more gochujang as desired.
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.
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 Vegan Summer Rolls. Accompany them with a Spicy Thai Peanut Sauce or hoisin dipping sauce for a delightful crunch and freshness.
- Serve with a side of roasted tofu or Smoked Tofu.
Storage
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. Alternatively, use a microwave at 50% power until heated through.
Recipe 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.
More Delicious Vegan Pasta Recipes
Got a minute? I'd love for you to dive into the comments and rate this saucy gochujang noodles. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Saucy Gochujang Noodles
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 cups Napa cabbage thinly sliced (~400 grams) (substitute with any cabbage)
- 5 scallions chopped; 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.
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!