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!

Gochujang Noodles - vegan

For more recipes like this, check out my Asian-inspired 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

Gochujang Noodles (Vegan)

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!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 2 servings

Ingredients

Noodles:

  • 5.3 oz dry udon noodles 150 g

Vegetables:

  • 2 tbsp neutral-tasting high heat oil such as canola oil or 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!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating