Korean Gochujang Noodle Stir Fry

a plate of gochujang noodles sprinkled with sliced scallions

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:

Calories: 460kcal

Author: Vegan Richa

Ingredients

6 ounce 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

US Customary - Metric

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