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    Home » Asian Vegan Recipes

    Gochujang Noodles Stir Fry

    Published: Sep 5, 2021 · Modified: Sep 5, 2021 by Richa 12 Comments

    Jump to Recipe   Print Recipe

    For an easy weeknight dinner, look no further than this easy gochujang noodles stir-fry.  Rice Noodles are tossed with sauteed veggies and a sweet and spicy gochujang sauce. A vegan Korean noodles stir-fry that is quick and easy to make. Gluten-free. 

    a plate of Korean Gochujang Noodles served topped with sesame seeds and sliced spring onion

    For an easy stir fry recipe look no further than this Korean Gochujang Rice Noodles stir-fry! With bold flavors coming from the Korean red pepper paste, this rich and saucy noodle stirfry will be a new favorite come dinner time.

    a saucepan with gochujang noodles with mushrooms and sliced spring onions

    The sauce uses Gochujang, a  bright red fermented Korean chili paste that’s sweet, a bit spicy, and savory. Korean Gochujang is used as a condiment or in sauces in many Korean recipes so don’t hold back from buying that jar. I promise you will find so many ways to use it.

    I use pad thai style rice noodles for this recipe which are the perfect noodle for any saucy stir fry recipe because they grab ahold of any sauce you toss them with. This also makes the recipe Glutenfree. For a low-carb version, you could use konjac noodles or zucchini noodles.

    a plate of gochujang noodles topped with sliced spring onions and sesame seeds

    More quick dinners from the blog

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    • Sticky Sesame Ginger Tofu and Veggies. GF
    • Curry Ramen with Miso Maple Lentils. GF

    a plate of gochujang noodles sprinkled with sliced scallions
    Print Recipe
    5 from 4 votes

    Korean Gochujang Noodle Stir Fry

    For an easy weeknight dinner, look no further than this easy gochujang noodles stir-fry.  Rice Noodles are tossed with sauteed veggies and a sweet and spicy gochujang sauce. A vegan Asian noodles stir-fry that is quick and easy to make. 
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Asian, Korean
    Keyword: gochujang stir-fry, Korean noodle stir fry
    Servings: 2
    Calories: 460kcal
    Author: Vegan Richa

    Ingredients

    • 6 ounce (170.1 g) white rice noodles or other noodles of choice
    • 1 teaspoon oil
    • 1/2 cup sliced onions
    • 1/2 cup julienne carrots
    • 1/4 cup thinly sliced mushrooms
    • 1/4 cup spring onions whites and greens separated, use greens for garnish
    • 2 garlic cloves minced

    For the sauce:

    • 1 tablespoon gochujang paste
    • 2 1/2 tablespoons soy sauce or use tamari for glutenfree
    • 2 tablespoons maple syrup
    • 1 teaspoon sesame oil
    • 1 teaspoon rice vinegar
    • 1/2 teaspoon corn starch mixed in 3 tablespoons of water

    Instructions

    • Cook your noodles according to the instructions in the package. While the noodles are cooking, heat a large skillet over medium heat. Add oil. Add in the onion, carrots, and mushrooms, white parts of the green onion and 1/4 teaspoon salt and mix well
    • Cook until the mushrooms are starting to cook to preference. Add in the garlic half way through and continue to cook. Stir occasionally.
    • Meanwhile, measure out the ingredients of the sauce and add everything to the skillet except corn starch mixture and mix well.
    • Bring the sauce to a boil then add in corn starch mixed in water and let the sauce come to a boil. Then add in your cooked noodles and toss well to coat then take off heat. Taste and adjust salt and flavor to preference then serve and garnish with the green onions.
    • If you don't have gochujang, you can also use gochugaru dried flakes along with an Asian chili garlic sauce , or you can just use Sambal oelek chili garlic sauce instead of the gochujang

    Notes

    • Gochujang varies in heat based on brands. Depending on the brand and your preference you can use upto 2 tablespoons.
    • for variation add in some kimchi with the sauces or some gochugaru pepper flakes towards the end. Serve with some baked tofu to make into a hearty meal 
    • Feel free to use any type of rice noodles such as pad thai, stir-fry, vermicelli, straight cut, etc. If you aren’t a fan of rice noodles or don’t have any on hand, you can also use spaghetti or linguine instead.
    • If you don't have gochujang, you can also use gochugaru dried flakes along with an Asian chili garlic sauce or you can just use Sambal olek chili garlic sauce instead of the gochujang

    Nutrition

    Nutrition Facts
    Korean Gochujang Noodle Stir Fry
    Amount Per Serving
    Calories 460 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 752mg33%
    Potassium 382mg11%
    Carbohydrates 98g33%
    Fiber 4g17%
    Sugar 17g19%
    Protein 6g12%
    Vitamin A 5488IU110%
    Vitamin C 10mg12%
    Calcium 77mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients

    • rice noodles are the best choice here as they are the perfect vehicle for the sticky sauce
    • garlic cloves minced and fried along with the veggies
    • finely sliced onions and mushrooms for umami – use brown button mushrooms or, even better, fresh shiitake mushrooms
    • thinly julienned carrots add some color to this noodle stir-fry
    • spring onions are not only for decoration but also add texture and freshness to this dish
    • For the sauce we use Korean gochujang paste – a fermented chili paste that is sweet, spicy, and sticky
    • soy sauce for saltiness – use coconut aminos for gluten-free
    • maple syrup adds sweetness to the stir-fry sauce
    • a touch of vinegar adds acidity
    • toasted sesame oil is a must and I do not recommend skipping it
    • corn starch is used to thicken the sauce

    Tips:

    • Feel free to use any type of rice noodles such as pad thai, stir-fry, vermicelli, straight cut, etc.
    • If you aren’t a fan of rice noodles or don’t have any on hand, you can also use spaghetti or linguine instead.
    • If you don’t have gochujang, you can also use gochugaru dried flakes along with an Asian chili garlic sauce or you can just use Sambal olek chili garlic sauce instead of the gochujang

    ingredients for Korean Gochujang Noodles

    How to make Korean Gochujang Noodles

    sliced onions, carrots, mushrooms and spring onions in a saucepan

    Cook your rice noodles according to the instructions in the package. While the noodles are cooking, heat a large skillet over medium heat. Add oil. Add in the onion, carrots, and mushrooms, white parts of the green onion and 1/4 teaspoon salt and mix well.

    finely sliced veggies stir-frying with garlic in a saucepan

    Cook until the mushrooms are starting to cook to preference. Stir occasionally. Add in the garlic mid way through and continue to cook.


    sauce ingredients for gochujang sauce being added to sauteed veggies in a saucepan

    Meanwhile, measure out the ingredients of the stir-fry sauce and add everything to the skillet except corn starch mixture. Mix well. Bring the sauce to a boil then add in corn starch mixed in water and let the mixture thicken. Cornstarch needs 90 C to thicken so you might want to wait a bit for it to thicken.

    veggies in a saucepan simmering with sauce ingredients

    Add in your cooked noodles and toss well to coat, then take off the heat. Taste and adjust salt and flavor to preference then serve and garnish with the onions.

    cooked rice noodles and veggies with Korean stir-fry sauce in a saucepan

    Vegan Korean gochujang noodles in a saucepan

    How to reheat a noodle stir-fry:

    Liven up leftover rice noodles by tossing them over high heat in a wok for two minutes adding an ounce of water/broth to reinvigorate any sauce on the noodles. If you take some to the office and only have a microwave available, you might want to put a wet paper towel over the noodles while you’re microwaving them. This allows a nice moist environment to steam the noodles and won’t dry them out as microwaving usually does.

    a plate with Korean Gochujang Noodles with a golden fork on the side

    What else can I cook with gochujang?

    Try my Korean Mac and Cheese, my chickpea lettuce wraps, and my winter squash sliders.

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Kathryn

      January 29, 2022 at 10:18 pm

      5 stars
      This was a really enjoyable recipe!

      It was all super easy to come together, and the sauce with the gochujang had such a delicious flavour.

      I added grated tofu to mine, to use up a half block I had and added spinach leaves as well.
      Would definitely make again!

      Reply
      • Vegan Richa Support

        February 02, 2022 at 6:29 pm

        sounds great, thank you

        Reply
    2. Krista

      September 22, 2021 at 3:48 pm

      5 stars
      This was such an easy recipe and so flavorful! I added snow peas and shrimp to mine and came out perfect

      Reply
      • Vegan Richa Support

        September 23, 2021 at 11:18 am

        Yummy

        Reply
    3. Autumn Brooke

      September 15, 2021 at 4:46 pm

      We love gochujang so much around here, we add it to so many things. These noodles look so easy and delicious, I’ll be sure to show my kids.

      Reply
      • Vegan Richa Support

        September 17, 2021 at 2:38 pm

        let me know how it turns out for you

        Reply
    4. Debbie

      September 14, 2021 at 10:58 am

      This was soooooo good! Will be keeping this recipe as I do many of yours

      Reply
    5. Sital

      September 14, 2021 at 6:27 am

      5 stars
      Omg….so yummy …I tried the gochujang paste for the first time…I used brown rice noodles…amazing recipe…

      Reply
    6. Jenn P

      September 06, 2021 at 4:43 pm

      5 stars
      Loved it! I used tofu, carrots, and broccoli instead of onion, green onion, and mushroom to make it kid friendly. I doubled the sauce recipe and used an 8oz bag of noodles. I mixed the water and corn starch first and then added in the rest of the sauce ingredients in a bowl before adding it to the pan when I was ready for it. This is definitely getting made again.

      Reply
      • Richa

        September 06, 2021 at 6:50 pm

        Awesome

        Reply
    7. Susan

      September 06, 2021 at 12:44 pm

      Are the mushrooms necessary for the taste? My husband hates mushrooms and it seems like they’re included in all the most delicious recipes. Can I omit them or change them out for another ingredient?

      Reply
      • Richa

        September 06, 2021 at 12:50 pm

        Omit them and add more stir fry veggies

        Reply

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