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Gochujang Noodles

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It’s no wonder these savory, succulent Gochujang Noodles have become a viral recipe – they
just might be the best “quick & easy” vegan meal around!

Alright, so I’ve been experimenting with Gochujang- a creamy, spicy, red pepper paste – it’s versatile with a rich, tangy, umami flavor profile that is UNBELIEVABLY delicious! Of course, the first thing I wanted to make with it was NOODLES!

Specifically, thin linguine noodles with chopped cabbage, bell peppers, and scallions brought together with a spicy, store-bought Gochujang sauce. This “homemade” dish is simple, comes together FAST for lunch or dinner, and is so so good! This red pepper paste packs heat but also has some garlic and a slight sweetness to it so it adds more than just spice- it adds a a lot of flavor. You can purchase it at almost any asian grocery store, or of course you can buy it here on Amazon.

You can watch me make it here. Hope you enjoy and don’t forget to tag me on @thechutneylife when you make it! Happy Eating!

Recipes for Nutritious Noodles!

Spicy Peanut Noodles are a vegetarian variation on Chicken Pad Thai – you’ll love it!
These Sweet & Spicy Udon Noodles are out of this world!

Recipe Adjustments:

  • Just like salsa, Gochujang paste (or sauce) comes in mild, medium, or spicy versions -choose what works for your family!
  • Veggies: Feel free to swap out the cabbage for other veggies like broccoli, snap peas, and shredded carrot!
  • Noodles: I used a Linguini Fini but you could use any kind of asian noodle (like udon) in this dish, although instant Ramen isn’t sturdy enough to stand up to the other ingredients, in my opinion.

Few Important Tips!

  • You can purchase Gochujung at almost any Asian grocery store, or you can buy it here on Amazon.
  • You can easily make this a one-pot dinner by straining the pasta and using the same pan to make the sauce before adding the noodles back in!
  • I prefer linguine fini or angel hair pasta, but you can certainly use udon noodles or even
  • Throw this red pepper paste into a stir fry or fried rice, serve on wings, or even spread on a grilled cheese sandwich! This recipe is so incredibly easy and once you look at the ingredients you will quickly realize that it doesn’t take much to make this paste come alive in any meal!

What is Gochujang?

Gochujang is an earthy paste that’s made primarily from red pepper flakes, rice and fermented soy. This Korean sauce is savory, spicy, salty, and slightly sweet with a subtle smoky undercurrent. SO MANY flavors in such a small ingredient – a little goes a long way! This condiment-like ingredient originated in Korea and is popular in many Asian recipes!

Are Gochujang Noodles Spicy?

Yes, gochujang paste is inherently spicy from the red pepper flakes. This gives the noodle dish some heat, but you can easily adjust the spiciness of this recipe by: 1) Using less paste when making the noodles, or 2) Purchasing a milder version of the gochujang paste. However you choose to use it, I’m sure you’ll love it!

Gochujang Noodles

Gochujang Noodles

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SERVES: 4 servings
PREP TIME: 15 mins
COOK TIME: 20 mins
TIME: 35 mins
The Chutney Life

Ingredients


  • 1/2 box linguini fini or any other thin noodle

  • 1 tbsp garlic, finely minced

  • 1 tsp ginger, finely grated

  • 2 tbsp gochujang paste

  • 1 tbsp soy sauce

  • 2 cups cabbage finely shredded

  • 1 red bell pepper sliced

  • 1/2 cup sliced scallions (separate pale green and white parts from darker green stems)

Directions

  1. Cook pasta according to package directions, preferably to "al dente" and not over cooked.
  2. In a large skillet heat 1-2 tbsp of oil and let the oil heat up. Once the oil is hot add the sliced red peppers and scallion whites and let them cook until slightly soft, stirring continuously.
  3. Add the cabbage, garlic, and ginger and continue to stir and cook until the garlic and ginger are fragrant and the veggies have wilted a bit more.
  4. Turn the stove to medium low heat, and add the gochujang paste and continue to stir. If the pan is dry add a tbsp of water at a time- just enough to scrape up any paste that may be sticking to the pan.
  5. Add in the drained cooked noodles, along with the soy sauce, remaining green scallions and cilantro.
  6. Serve hot!
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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just made these!!! so freaking good!! subbed mushrooms for bell peppers since bell peppers gross me out!

Tried this tonight and it was delicious! I followed one of the comments and added extra veggies and a dash of half and half and it was perfect! Thank you Palak!

Love how easy it was to throw this together. I added mushrooms as my other veggie and next time will omit the red bell pepper (I’m not a fan of any bell peppers but thought I’d give it a try anyway). Overall the dish ended up kinda dry for us. I didn’t add any water per the recommendation. When I reheated it, I did add water and finished it off with a splash of half and half and it was so much better! Will be doing that the next time. Thanks for a yummy recipe!

I have made this recipe almost 4 times in one month! It’s so quick and easy to make and the flavors are delicious! Thank you for this awesome recipe!

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