Excite your taste buds with these Vegan Gochujang Noodles. The spicy Korean-inspired sauce is tossed with bouncy udon noodles and topped with scallions and sesame seeds. Ready in just 30 minutes!
For more recipes like this, check out my vegan dinner, Asian and cabbage recipe round-ups.
Ingredients for Gochujang Noodles
- Udon noodles
- Oil
- Cabbage
- Bell pepper
- Garlic
- Gochujang (Korean red chili paste)
- Rice vinegar
- Soy sauce
- Maple syrup
- Ground ginger
- Scallions
- Sesame seeds
How to Make Vegan Gochujang Noodles
Step 1:
Cook the dry udon noodles according to the package instructions. Rinse the cooked noodles under cold running water, then set aside.
Step 2:
Meanwhile, add all of the ingredients for the gochujang sauce to a small bowl and whisk to combine. Set aside.
Step 3:
Heat the oil in a large non-stick skillet or wok over medium heat. Once hot, add the shredded cabbage and bell pepper and cook until they’re tender and slightly charred around the edges (5-10 minutes). Add the garlic and cook until fragrant (about 1 minute).
Step 4:
Add the cooked noodles and gochujang sauce to the pan/wok. Toss to combine and stir fry together for about 1 minute. Serve the noodles in bowls and garnish with scallions and sesame seeds. Enjoy!
Gochujang Noodles (Vegan)
Ingredients
Noodles:
- 5.3 oz dry udon noodles (150 g)
Vegetables:
- 2 tbsp neutral-tasting high heat oil (like vegetable oil)
- 1 ½ cup shredded green or purple cabbage (125 g)
- 1 medium bell pepper (finely sliced)
- 1 small garlic clove (minced)
Gochujang sauce:
- 3 tbsp gochujang (Korean red chili paste)
- 2 tsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp ground ginger
Toppings:
- 2 stems scallions (finely sliced)
- 2 tbsp sesame seeds
Instructions
- Cook the dry udon noodles according to the package instructions. Rinse the cooked noodles under cold running water, then set aside.
- Meanwhile, add all of the ingredients for the gochujang sauce to a small bowl and whisk to combine. Set aside.
- Heat the oil in a large non-stick skillet or wok over medium heat. Once hot, add the shredded cabbage and bell pepper and cook until they’re tender and slightly charred around the edges (5-10 minutes). Add the garlic and cook until fragrant (about 1 minute).
- Add the cooked noodles and gochujang sauce to the pan/wok. Toss to combine and stir fry together for about 1 minute. Serve the noodles in bowls and garnish with scallions and sesame seeds. Enjoy!
