• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nuts and Twigs
  • Summer
  • About
  • Recipes
  • Subscribe
  • Free Guides
menu icon
go to homepage
  • Summer
  • About
  • Recipes
  • Subscribe
  • Free Guides
subscribe
search icon
Homepage link
  • Summer
  • About
  • Recipes
  • Subscribe
  • Free Guides
×
Nuts and Twigs » Recipes » Vegan Main Courses

Saucy Gochujang Noodles

Published: Mar 26, 2024 · Modified: Jan 10, 2025 by Regi Pearce · This post may contain affiliate links · 2 Comments

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.

Jump to Recipe Jump to Video Pin Recipe
side view of saucy Gochujang Noodles on a plate.

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.

Jump to:
  • Why I Love This Recipe
  • Ingredients
  • Variations
  • How To Make Saucy Gochujang Noodles
  • Top Tips
  • Serving Suggestions
  • Storage
  • Recipe FAQS
  • More Delicious Vegan Pasta Recipes
  • Saucy Gochujang Noodles
  • Comments

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.

top view of saucy Gochujang Noodles ingredients on a table.
  • 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.

top view of boiling noodles for Saucy Gochujang Noodles

Step 1: Cook noodles as directed, rinse in cold water, and set aside.

top view of whisking sauce for Saucy Gochujang Noodles

Step 2: Whisk gochujang, soy sauce, maple syrup, sesame oil, and mirin in a small bowl until smooth.

top view of sauteing aromatics for Saucy Gochujang Noodles

Step 3: Heat sesame oil in a large skillet over medium high heat. Sauté garlic and ginger until fragrant.

top view of sauteing veggies for Saucy Gochujang Noodles

Step 4: Then add shredded carrots, bell pepper, and cabbage; stir-fry until crisp-tender.

top view mixing the sauce, noodles, and veggies for Saucy Gochujang Noodles

Step 5: Mix veggies with cooked noodles and sauce over medium heat until well-coated and warm.

top view of vegan saucy gochujang noodles in a cast iron pan

Step 6: Top with scallions, sesame seeds, Thai basil or cilantro, and optional sriracha or more gochujang as desired.

side view of saucy Gochujang Noodles on a plate.

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.
Vegan Gochujang Noodles on a plate; top view.

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

Are gochujang noodles gluten-free?

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.

Can I make gochujang noodles ahead of time?

Yes! This is great for meal prepping.

Is this dish spicy?

It depends on the gochujang you use (see post) and how much.

More Delicious Vegan Pasta Recipes

  • easy vegan mushroom and leek pasta in a bowl; side view
    Easy Vegan Mushroom and Leek Pasta
  • vegan orzo sunflower seed pesto salad in a bowl with a spoonful of pesto floating on top
    Vegan Pesto Orzo Salad
  • top view of the vegan stuffed shell casserole.
    Easy Vegan Stuffed Shells
  • Top view of a bowl of Pennsylvania Dutch Pot Pie with a spoon inside the dish.
    Vegetable Pennsylvania Dutch Pot Pie

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.

side view of saucy Gochujang Noodles on a plate.

Saucy Gochujang Noodles

Regi Pearce
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course dinner, lunch
Cuisine Korean, Vegan
Servings 4 servings
Calories 423 kcal

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)
Get Recipe Ingredients

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.

Video

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, 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, 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.

Nutrition

Calories: 423kcal | Carbohydrates: 72g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 1949mg | Fiber: 7g | Sugar: 20g | Calcium: 120mg | Iron: 2mg
Keywords easy, meal prep, quick
Tried this recipe?Please consider Leaving a Review!

More Vegan Main Courses

  • A bento-style lunchbox filled with peanut butter and banana roll-ups made from whole wheat tortillas, alongside red grapes, orange slices, mini cucumbers, and colorful cherry tomatoes with a blue giraffe fork. The lunchbox is set on top of an open illustrated children’s book.
    Peanut Butter & Banana Roll-Ups
  • A close-up of a fluffy sandwich bun filled with creamy no-mayo chickpea salad and leafy greens, resting on top of a mint green lunch container surrounded by mini cornbread muffins.
    No-Mayo Chickpea Salad
  • crispy vegetable fritters stacked on a plate.
    Crispy Vegetable Fritters
  • Sheet Pan Gnocchi with Maple-Dijon Glaze on a sheet pan.
    Sheet Pan Gnocchi with Maple-Dijon Glaze

About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Mel says

    March 26, 2024 at 9:52 pm

    5 stars
    I love spicy Asian and this really hot the spot. Very satisfying - YUM

    Reply
    • Regi Pearce says

      March 27, 2024 at 5:35 am

      So glad to hear it hit the spot and satisfied your love for spicy Asian cuisine! Yay!

      Reply

Primary Sidebar

Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

What kind of person builds a blog called Nuts & Twigs?

Curious? Read Behind the Apron


Summer Recipes

  • vegan chickpea tuna salad in a bowl with a spoon.
    Vegan Chickpea Tuna Salad
  • Trader Joe’s Falafel Naan Wrap.
    15-Minute Trader Joe’s Falafel Naan Wrap
  • vegan banana ice cream in a glass; side view
    Vegan Banana Ice Cream
  • side angle of vegan caesar pasta salad in a white bowl.
    Vegan Caesar Pasta Salad
  • crispy vegetable fritters stacked on a plate.
    Crispy Vegetable Fritters
  • homemade Italian vinaigrette in a jar.
    Homemade Italian Vinaigrette

Popular Recipes

  • walnut meat in a bowl next to brown rice
    Easy Walnut Taco Meat
  • vegan sushi bake casserole with the garnishes side view
    Vegan Sushi Bake
  • angle side view of a hand placing a plate of Vegan Grits With Savory Mushrooms and Collard Greens on a table.
    Vegan Grits With Savory Mushrooms and Collard Greens
  • bowl of angel hair pasta salad.
     Angel Hair Pasta Salad
  • bunch of sliced high protein lupini seitan
    High-Protein Lupini Bean Seitan
  • jar of the lemon vinaigrette.
    Easy Lemon Vinaigrette

Footer

back to top

About

  • About
  • Frequently Asked Questions
  • Contact Me

Information

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Copyright © 2024

top view of saucy Gochujang Noodles on a plate.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required