Savory, tangy, and sweet, these saucy Gochujang Noodles are full of flavor, but only take 15 minutes to make. The perfect easy weeknight dinner meal.
- 2 tbsp gochujang
- 2 tsp light brown sugar
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1–2 tbsp maple syrup
- 3 tbsp orange juice or apple juice
- 2 cloves crushed garlic
- 2 tsp gochugaru, optional
- 175 g of wheat or rice noodles (about 2 servings worth of your favorite noodles)
- 1 1/2 cups frozen edamame, thawed
- Vegetables of choice to serve with (cucumber, carrots, cabbage, etc)
- 2 tsp freshly ground toasted sesame seeds, optional
- Herbs to garnish
- In a small bowl add the gochujang, sugar, vinegar, soy sauce, maple syrup, juice, garlic and gochugaru. Whisk everything together until well combined, then set aside to prepare the noodles.
- Prepare the wheat or rice noodles according to package. Rinse the noodles under cold water to halt the cooking process and prevent noodles from sticking.
- Place the noodles in a large bowl and coat with your sauce. Once coated serve in a bowl with your edamame, a side of vegetables of your choice and some ground sesame seeds along with any additional garnish you like.
Prepare the sauce first. Whisk everything together and set it to the side before prepping noodles or any additional proteins and veggies. This will help make everything come together faster.
Keep this recipe no cook, by using rice noodles. Just cover the noodles in a bowl with boiling water from a tea kettle, then cover the bowl and allow the noodles to sit until softened. Then rinse and drain to remove excess starch.
Reduce the spice by using less gochujang. Start with 1 tablespoon and work your way up based on your tolerance to spicy food.
Pair the noodles with any protein or veggies you like. If you’re feeling low energy, opt for easy proteins like beans or if you feel like doing some extra cooking, enjoy with some cooked tofu or seitan.
Keywords: gochujang noodles, gochujang sauce