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Spicy Gochujang Noodles! Udon noodles stir-fried with crispy tofu, carrots, and bok choy in a spicy sesame-gochujang sauce.
Fellow spice lovers– these gochujang noodles are for you! I’ve probably made them half a dozen times in the last few weeks and I still crave them. If you like my spicy sausage pasta, spicy pad Thai, and spicy salsa verde soup then you’ll love this one.
The best part about this recipe is that it comes together quickly– cook the noodles while you make the tofu, whisk together the sauce and then stir-fry everything together until hot and saucy. Oh man, I can’t wait for you to try these!
Everything You Need:
Why we love this recipe
These gochujang noodles are spicy, a little funky and packed with protein and fiber. It’s a one-dish meal that contains all of the components of a healthy meal; if you love stir-fry and noodle dishes, then you’re going to love this recipe.
Key Ingredients
- Udon noodles
- Tofu
- Gochujang paste
- Bok Choy
- Carrots
- Hoisin Sauce
- Lime Juice
- Toasted Sesame Oil
- Garlic
Ingredient Notes and Substitutions
I prefer udon noodles for this savory recipe, but many noodles will work. Ramen noodles, soba, and even fettuccine wheat noodles or spaghetti would work. For a gluten-free recipe, rice noodles or brown rice noodles can be used. You could even use half noodles and have vegetable noodles, like zucchini noodles.
The tofu adds a nice protein boost, but you can omit it if you’d like or add in edamame instead. Just cook the frozen edamame along with the vegetables.
I love bok choy as it’s a good source of Vitamin C, vitamin A, and vitamin K. It’s also a nice departure from the usual spinach and kale that I typically use in recipes like this. I do separate the stems from the leaves as the leaves only need a minute or two of cooking before they wilt. Baby bok choy is more tender and therefore my preference, but regular bok choy will work as well.
If you don’t have bok choy or don’t want to use it, then I recommend broccoli, snap peas, sugar peas or another green vegetable that you like in a stir-fry. Cabbage is also great!
The gochujang paste and hoisin sauce that I use are salty enough for my taste, but if you want it saltier then you can add in a splash of soy sauce or tamari. Lastly, if you find that the sauce is too spicy and you want it milder, add in a little peanut butter or tahini. Fun fact that peanuts can tame spice!
How to Make these Gochujang Noodles
- Prep ingredients
This will make the recipe come together faster. Chop the vegetables and cook the noodles, set aside.
- Cook the Tofu
Crumble the tofu and stir fry in a large skillet or wok and cook, stirring often, until chewy and golden brown on the outside. Remove from the skillet and set aside.
- Make the sauce
Whisk together all the ingredients for the sauce. You can taste and adjust as needed here– if you are new to gochujang sauce and not sure if you like the spice level then I’d recommend starting with a small amount and increasing from there.
- Cook the vegetables
Stir-fry the veggies in a large skillet or a wok. Depending on the vegetables you are using, I’d recommend cooking heartier vegetables first and then less hearty vegetables last. For these gochujang noodles, I cooked the carrots and stems of the bok choy first and then the leafy part with the noodles.
- Add the noodles and sauce
Stir in the noodles and the sauce and cook, tossing the entire time, until the noodles are coated with the spicy sauce.
- Garnish and serve
If you want more flavor, garnish with fresh herbs like cilantro, basil, red pepper flakes, sesame seeds and thinly sliced green scallions.
What is Gochujang?
Gochujang is a new-ish ingredient to me, and one I first started cooking with in trying out the incredible recipes from the Korean Vegan cookbook. If you are new to gochujang, it’s a spicy Korean chili paste made from gochugaru (Korean chili powder), sweet glutinous rice, fermented soybeans, and salt.
I can now find it at Trader Joe’s, but you can also find it in some grocery stores (I saw it in Target recently!) and of course online.
More Stir-Fry Noodle Recipes
- Sesame Garlic Stir-Fry Noodles
- Vegan Drunken Noodle Recipes
- 15-Minute Vegan Pad Thai
- Zoodle Stir Fry with Peanut Sauce
- Vegan Curry Noodles
More Spicy Recipes
- Spicy Green Sauce
- Sheet Pan Spicy Tofu and Green Beans
- Rigatoni with Sausage and Peppers
- Spicy Chickpea, Broccoli and Potato Sheet Pan Dinner
If you make this recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day.
Print
Spicy Gochujang Noodles
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: dinner, spicy, noodlees
- Method: stove top
- Diet: Vegan
Description
Spicy Gochujang Noodles! Udon noodles stir-fried with crispy tofu, carrots, and bok choy in a spicy sesame-gochujang sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: dinner, spicy, noodlees
- Method: stove top
- Diet: Vegan
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: dinner, spicy, noodlees
- Method: stove top
- Diet: Vegan
Scale
Ingredients
- 1 tablespoon olive oil
- 1 (14-ounce) package of firm tofu, drained and pressed
- 8 ounces udon noodles*
- 1/4 cup gochujang saauce
- 3 tablespoons hoisin sauce
- 2 teaspoons toasted sesame oil
- 3 tablespoons lime juice and zest from 1 lime
- 2 clove garlic, minced, divided
- 1/3 cup water
- 2 large carrots, peeled and thinly sliced
- 3–4 baby bok choy, thinly sliced, leaves, and white part separated
- 2 teaspoons butter or vegan butter
- Sesame seeds, to garnish
- Sliced scallions, for garnish
Instructions
- Drain and press the tofu, removing as much water as possible. Heat one tablespoon of oil in a cast iron skillet (or other skillet) over medium heat. Crumble the tofu directly into the pan and stir, breaking up the tofu as much as possible. Cook until very dry and most moisture is gone, about 5-7 minutes.
- While the tofu is cooking, bring a large pot of water to a boil and add the udon. Cook until tender according to package directions, then drain and rinse thoroughly. Set aside.
- Whisk together the ingredients for the sauce: gochujang, hoisin sauce, lime juice, zest, 1 minced garlic clove, toasted sesame oil, and water. Set aside.
- Heat the remaining tablespoon of olive oil in a large skillet or wok. Add the carrots and white part of the bok choy and cook for 5 minutes, until just tender. Add in the cooked noodles, garlic clove, sauce, and green leafy parts of the bok choy and toss, stirring frequently, for 2-3 minutes until the bok choy is wilted and the sauce clings to the noodles. Add in the butter and toss again until well combined.
- Garnish with sesame seeds and scallions and serve.
Notes
*My grocery store sells a package of Udon Noodles in a 9-ounce bag– that can be used, you don’t need to portion out exactly 8 ounces.
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(2 comments) leave a comment
This was delicious & came together very quickly!
★★★★★
So glad to hear!