Gochujang Noodles

Noodles tossed with a gochujang sauce? Count me in! These gochujang noodles are so much more than just another noodle dish. The gochujang sauce has a punchy heat to it while also being characterized by a silky, sauciness—both reasons why this pasta is so craveable. 

Since rice noodles are so sticky, they work wonderfully in this recipe because they grab ahold of the flavorful sauce. Feel free to use any type of rice noodles such as pad thai, stir-fry, vermicelli, straight cut, etc.

Often times I’ll stop by my local Asian market and just grab whatever variety looks interesting that day. No need to fret about the shape or size.

If you aren’t a fan of rice noodles or don’t have any on hand, you can also use spaghetti, angel hair or linguine pasta to make these gochujang buttered noodles.

Make it a full meal by pairing the noodles with Glazed Asian Meatballs, seared scallops, Korean Meatballs.

Why Make This Recipe

• Flavor-Packed: each bite of these noodles is absolutely loaded with savory, spicy, tangy, nutty flavor. A few workhorse ingredients like gochujang, hoisin, lime, garlic and toasted sesame oil do most of the work here.
• Quick & Easy: this noodle dish comes together in 20 minutes, with just 5 minutes of active cooking. It’s a practical, yet impressive, dish.
• Healthy: I like to make this dish with both zucchini noodles and rice noodles. Not only are you sneaking in some veggies, but the zucchini noodles add a nice crunch alongside the chewy rice noodles. A perfect combo.
• Versatile: this recipe is incredibly forgiving and can be riffed on time and time again. Don’t want to make this with zucchini noodles? No problem, just increase the amount of rice noodles. Or try Udon noodles! Swap the lime juice out for rice vinegar. Add a dash of brown sugar for a slightly sweet note. Play around with the recipe, then leave a comment and tell me what you did!

What is Gochujang?

Gochujang is a fermented Korean chili paste that’s sweet, spicy and savory. It’s bright red in color, is sticky and thick, and is used as a condiment or in sauces in Korean cooking. (Think “sticky tomato paste,” to help you visualize the texture). 

You can use gochujang in all kinds of recipes! Make a glaze with gochujang for beef short ribs in this Korean Beef Stew. Or toss beef meatballs in a sweet and tangy glaze with this recipe for Korean Meatballs.

Ingredients Needed

• Zucchini: use a combination of spiralized zucchini (zucchini noodles) and rice noodles in this recipe for the ultimate combo of texture. Don’t have time to spiralize zucchini? Simply use more rice noodles.
• Rice noodles: any size or shape will do here! You’ll need 8 ounces, unless you skip the zucchini, in that case use 16 ounces.
• Gochujang: you’ll need ¼ cup for this recipe. Look for it in the Asian section of your grocery store sold in short (usually red) rectangular containers. And of course, you can always get gochujang on Amazon.
• Hoisin sauce: also called peking sauce, this sauce is actually a common Chinese condiment and is rich in salty, sweet flavor. Find hoisin in the Asian section of your grocery store.
• Lime juice: you’ll need one lime for this recipe. A bit of fresh lime juice balances out all the savory, spicy flavors of this dish. You can also use rice vinegar, it just won’t be as bright.
• Olive oil: use a mild olive oil here since you’ll also be using toasted sesame oil and butter (trust!).
• Garlic: fresh is best! You’ll need 1 teaspoon of minced fresh garlic.
• Cornstarch: a spoonful of cornstarch is essential for thickening the sauce.
• Toasted sesame oil: just a couple teaspoons really amps up the flavor of these noodles.
• Butter: 2 tablespoons of butter is essential for creating a luscious, silky sauce. You can use vegan butter or olive oil as well.
• Scallions and sesame seeds: garnish the noodles with scallions for a note of freshness and toasted sesame seeds for additional nuttiness.

How to Make

The sweet, spicy and savory qualities of gochujang make the bright red paste an ideal ingredient for pasta sauces, dipping sauces, bbq sauces, and more. 

1. Make the sauce by combining gochujang, hoisin, lime juice, olive oil and garlic.
2. Cook the noodles according to package directions.
3. Simply toss the sauce with the cooked and drained rice noodles. Just a couple minutes over medium heat is all it needs to cook that “bite” out of the garlic.
4. From there, toss in the zucchini noodles (if using) to heat through. While those are warming, whisk together some water and cornstarch to make a slurry—an essential step to create a thick, smooth sauce.
5. The cornstarch slurry gets added to the pot of noodles and cooked for a minute or so until thicken.
6. Off heat, I throw in a few pats of butter and a drizzle of toasted sesame oil to guarantee that crave-able silkiness and to add a dose of comfort.  

And you’re done! Make it a meal by pairing the gochujang noodles with Crispy Tofu (or crispy shredded tofu), Pan-Seared Chicken Breast or Korean Meatballs.

Try Some Other Gochujang Recipes

• Use gochujang to make a delicious drizzle sauce for our Korean Meatballs. (We also have a turkey version!)
• Use it as a Korean bbq sauce for any grilled steak—try Ribeye or Top Sirloin.
• Make a sweet and spicy Gochujang Caramel Corn!
• Mix a spoonful of gochujang with mayo and garlic for a quick and delicious gochujang aioli—perfect for our Meatloaf Sandwich!

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