Gochujang Noodles

These vegan Gochujang Noodles elevate the classic noodle-and-sauce combo to a whole new level. A glossy, spicy, and savory sauce gets tossed with tender udon noodles and crisp vegetables, creating a bowl that’s packed with deep, layered flavor. Best of all, it's ready in just 30 minutes!

📝 Ingredients

• 2-3 Tablespoons gochujang paste (depending on how spicy you like it, 3 TBSP is quite spicy)
• 2 Tablespoons soy sauce (low-sodium )
• 1 Tablespoon mirin
• 1 Tablespoon rice vinegar
• 1 Tablespoon brown sugar
• 2 7-ounce packages fresh udon noodles
• 1 Tablespoon avocado oil (or vegetable or canola oil)
• 1/2 yellow onion (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 3 green onions (sliced into1-inch pieces, plus more for serving)
• 4 cloves garlic (minced)
• Sesame seeds (furikake or chile oil, for serving (optional)
• Fresh basil leaves or cilantro (to garnish)

👨‍🍳 Instructions

1. 1In a medium bowl, whisk together the 2-3 Tablespoons gochujang paste, 2 Tablespoons soy sauce, 1 Tablespoon mirin, 1 Tablespoon rice vinegar and 1 Tablespoon brown sugar.
2. 2Bring a medium pot of water to boil over medium-high. Add the 2 7-ounce packages fresh udon noodles and cook according to the package directions. Drain, quickly rinse with cold water to stop the cooking, transfer to a medium bowl and drizzle with a little oil to prevent sticking.
3. 3In a wok or a large pan, heat the 1 Tablespoon avocado oil over medium-high heat. Add the ½ yellow onion and cook until just beginning to soften, 2-3 minutes. Add the 1 red bell pepper and cook for about 3 minutes longer.
4. 4Stir in the 3 green onions and 4 cloves garlic; cook for 1 minute.
5. 5Add the noodles and sauce, tossing until the noodles are coated and glossy. Taste and adjust any seasonings, if needed.
6. 6Enjoy topped with fresh basil or cilantro and sesame seeds or furikake, as desired.