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!
Table of Contents
Ingredients
- 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
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!
More tasty vegan Asian recipes:
Gochujang Tofu
Tofu Noodle Stir Fry
Sweet and Sour Chickpeas
Related vegan recipe roundups:
Asian, dinner
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!