Spicy Korean Gochujang Noodles

$- 8 oz (225g) rice noodles - 2 tablespoons gochujang (Korean chili paste) - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup - 2 garlic cloves, minced - 1 cup shredded carrots - 1 bell pepper, thinly sliced (any color) - 2 green onions, chopped - Fresh cilantro for garnish (optional) - Lime wedges for serving Rice noodles are the base for this dish. They soak up the sauce well. Gochujang gives the noodles their spicy and rich flavor. Soy sauce adds a savory kick. Next, sesame oil adds a nutty taste that enhances the dish. Honey or maple syrup balances the heat with sweetness. Garlic brings a nice aroma and depth to the sauce. Don’t forget the veggies! Shredded carrots add crunch and sweetness. Bell peppers provide color and freshness. Green onions give a pop of flavor on top. For a bright finish, serve with lime wedges and cilantro. These extras make the dish even better! {{ingredient_image_1}} Start by boiling water in a large pot. Add the rice noodles. Cook them for about 5 to 7 minutes. You want them soft but still chewy. Drain the noodles, then rinse them under cold water. This stops the cooking. Set the noodles aside for later. In a small bowl, mix together the gochujang, soy sauce, and sesame oil. Stir until smooth. Next, add honey or maple syrup and sesame seeds. This sauce is what makes the dish spicy and sweet. Set it aside while you cook the veggies. Heat vegetable oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds. You want it fragrant, not burnt. Toss in the shredded carrots and bell pepper. Stir-fry for 2 to 3 minutes. The vegetables should be soft but still crunchy. Now it's time to add the cooked noodles. Toss them into the skillet with the gochujang sauce. Stir everything together well. Make sure the noodles and vegetables are coated in the spicy sauce. Stir-fry for another 2 to 3 minutes until everything is hot. Remove the skillet from heat. Toss in some chopped green onions for freshness. Serve the noodles hot. You can garnish with fresh cilantro if you like. Add lime wedges on the side for a zesty kick. Enjoy your delicious spicy Korean gochujang noodles! To get the best texture for your rice noodles, cook them for about 5 to 7 minutes. You want them soft but still chewy. Drain the noodles well, then rinse them under cold water. This stops the cooking and keeps them from getting sticky. Make sure to shake off excess water so the sauce sticks better. To amp up the flavor, consider adding extra spices. A pinch of red pepper flakes gives more heat, while a dash of black pepper adds depth. You can also toss in some protein to make the meal heartier. Cooked chicken, shrimp, or tofu works great here. Just stir-fry them with the veggies. These spicy noodles pair well with side dishes. Try serving them with steamed broccoli or a simple cucumber salad. For beverages, a cold drink balances the spice. I recommend iced tea or a light lager. Enjoying these with friends makes the meal even better! Pro Tips Tip on Noodle Texture: To achieve the perfect texture, make sure not to overcook the rice noodles. They should be tender but still have a slight chew for the best experience. Tip for Gochujang Sauce: Adjust the amount of gochujang based on your spice preference. Start with less and add more for a spicier kick to suit your taste. Tip for Vegetable Crunch: For extra crunch, consider adding some bean sprouts or snap peas during the last minute of stir-frying. Tip for Serving: Serve with lime wedges on the side. The acidity from the lime enhances the flavors of the dish and balances the spiciness. {{image_2}} You can switch up the noodles in this dish. Try using egg noodles for a richer taste. Udon noodles also work well and give a nice chew. For a gluten-free option, consider rice noodles made from brown rice. They offer the same great flavor without gluten. Want a vegetarian or vegan version? Substitute honey with maple syrup for a vegan-friendly option. You can also add tofu for protein. To adjust spice levels, reduce the gochujang. Start with one tablespoon and add more to taste. This way, you can control the heat. Feel free to add regional vegetables to this dish. Bok choy or snap peas add a fresh crunch. You can also infuse different flavors by adding coconut milk for a creamy touch. Try adding lime zest for a citrusy twist. This dish can be a canvas for your favorite flavors. To keep your spicy Korean gochujang noodles fresh, follow these steps: - Cool the noodles: Let them cool to room temperature. - Use airtight containers: Transfer the noodles into a clean, airtight container. This helps keep moisture out and prevents spoilage. - Label and date: Write the date on the container. This way, you know when you stored them. Freezing the noodles is easy and helps save them for later. - How to freeze cooked noodles: Place the cooled noodles in a freezer-safe bag or container. Squeeze out the air before sealing to prevent freezer burn. - Thawing and reheating tips: When ready to eat, take them out of the freezer. Thaw them in the fridge overnight. Reheat in a skillet with a little oil or in the microwave until hot. Knowing how long you can keep your noodles is key. - Refrigerated noodles: They last about 3-4 days in the fridge. - Frozen noodles: They stay good for up to 2 months in the freezer. However, for the best flavor, try to use them within a month. Gochujang is a thick Korean chili paste. It has a deep red color and a unique blend of spicy, sweet, and savory flavors. This paste uses fermented soybeans, red chili powder, and glutinous rice. The result is a rich umami taste. It’s a key ingredient in many Korean dishes, adding depth and heat. You can use gochujang in sauces, marinades, and soups. It also works well in stir-fries, like our spicy Korean gochujang noodles. Yes, you can prepare this dish ahead of time. Cook the noodles and veggies, then mix them with gochujang sauce. Store in an airtight container in the fridge for up to three days. For meal prep, you can also cook the noodles in advance. Keep the sauce separate until you are ready to eat. This keeps the noodles from getting soggy. When you’re ready to eat, just reheat it on the stove over low heat. Stir until everything is hot. You can easily customize this recipe to fit your tastes. If you want a milder dish, reduce the amount of gochujang. You can also try swapping rice noodles for egg noodles or udon. For protein, add tofu, chicken, or shrimp. Top your noodles with fresh veggies like cucumber or radish for crunch. You can even add a fried egg on top for extra richness. The options are endless, so feel free to get creative! This recipe guide covers everything needed for a delicious noodle dish. I shared key ingredients, like rice noodles and gochujang, and offered step-by-step instructions. You can tweak flavors with tips and tricks, making it your own. Consider variations for different diets and storage tips for leftovers. Enjoy this flavorful dish, and feel free to get creative with ingredients. Happy cooking!$

Spicy Korean Gochujang Noodles

A flavorful dish featuring rice noodles tossed in a spicy gochujang sauce with fresh vegetables.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Korean

Servings 2

Ingredients

8 oz rice noodles
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon sesame seeds
1 tablespoon vegetable oil
2 cloves garlic, minced
1 cup shredded carrots
1 bell pepper thinly sliced (any color)
2 green onions chopped
to taste fresh cilantro for garnish (optional)
to serve lime wedges

Instructions

Cook the Noodles: Begin by boiling water in a large pot. Add the rice noodles and cook for 5-7 minutes, or until they are soft but still slightly chewy. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the Sauce: In a small bowl, mix together gochujang, soy sauce, sesame oil, honey (or maple syrup), and sesame seeds, stirring until smooth. Set aside.
Sauté Vegetables: In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Toss in the shredded carrots and bell pepper, and stir-fry for 2-3 minutes until slightly softened.
Combine Noodles and Sauce: Add the cooked noodles to the skillet along with the gochujang sauce. Toss everything together to ensure the noodles and vegetables are well coated in the spicy sauce. Stir-fry for another 2-3 minutes until heated through.
Garnish and Serve: Remove from heat and toss in chopped green onions. Serve the noodles hot, garnished with fresh cilantro (if using) and lime wedges on the side for an extra burst of flavor.

Notes

Fresh cilantro is optional for garnish.

Keyword Korean, noodles, spicy, vegetarian