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Vegan Gochujang Noodles
If you're looking to spice up your meals with bold and vibrant flavors, Vegan Gochujang Noodles are the perfect choice. This dish is inspired by the Korean staple, gochujang—a fermented red chili paste known for its sweet, spicy, and umami-rich taste. These noodles are not only packed with incredible flavor but are also quick to make, making them ideal for busy weeknights or a cozy dinner.This plant-based recipe is loaded with fresh vegetables, chewy noodles, and a luscious, spicy sauce that's both satisfying and wholesome. Follow along as we create this mouthwatering vegan dish that's sure to become a favorite.
Equipment
- Medium pot for boiling noodles
- Large Skillet or Wok
- Mixing Bowls
- Whisk or fork for mixing sauce
- Cutting board and knife
- Tongs or a spatula for tossing noodles
Ingredients
For the Sauce:
- 3 tablespoons gochujang Korean red chili paste
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 2 teaspoons toasted sesame oil
- ¼ cup water
For the Noodles:
- 8 ounces rice noodles or wheat noodles e.g., udon or soba
- 1 tablespoon vegetable oil e.g., avocado oil
- 2 cups broccoli florets
- 1 red bell pepper thinly sliced
- 1 medium carrot julienned
- 1 cup mushrooms sliced
- 3 cloves garlic minced
- 1 teaspoon ginger grated
For Garnish:
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro or parsley optional
- Lime wedges for serving
Instructions
Prepare the Sauce
- In a small mixing bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, and water.
- Adjust the sweetness or spice level as desired, and set the sauce aside.
Cook the Noodles
- Bring a medium pot of water to a boil and cook the noodles according to the package instructions.
- Once cooked, drain the noodles, rinse with cold water, and set aside.
Stir-Fry the Vegetables
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the broccoli, bell pepper, carrots, and mushrooms to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.
Combine Noodles and Sauce
- Lower the heat to medium and add the cooked noodles to the skillet with the vegetables.
- Pour the prepared sauce over the noodles and toss everything together to coat evenly.
Garnish and Serve
- Transfer the noodles to serving bowls.
- Garnish with green onions, sesame seeds, and fresh cilantro, if using.
- Serve with lime wedges on the side for a refreshing citrus kick.
Notes
Tips for Perfect Vegan Gochujang Noodles
- Balance the Spice: If you're new to gochujang, start with 2 tablespoons and adjust to taste. You can add more maple syrup to balance the heat.
- Use Fresh Ingredients: Crisp vegetables add texture and flavor to the dish. Feel free to swap or add your favorite veggies like snap peas or zucchini.
- Gluten-Free Option: Use tamari instead of soy sauce and opt for rice noodles to make the dish completely gluten-free.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 6g |
| Carbohydrates | 38g |
| Fat | 8g |
| Fiber | 5g |
| Sugar | 6g |
| Sodium | 580mg |