My recipe for spicy gochujang noodles is quick and easy to make, with your favorite noodles tossed in a fiery gochujang sauce, done in 10 minutes or less! And very easy to customize with your favorite vegetables and proteins.
Gochujang Noodles Recipe (Spicy Korean Noodles)
Are you looking for a quick and easy stir fried noodle dish that you can not only have on the table in minutes, but also satisfies that spicy food crave? This is a recipe you're going to love!
We're making Spicy Gochujang Noodles, and I think it may become one of your new favorites.
This recipe focuses on the wonderful flavor of gochujang, the Korean fermented red chili paste I've come to love. It is thick and pungent in flavor, adding a sweet and spicy spin you won't get anywhere else.
You can often find gochujang at your local Asian market, and I'm seeing it much more in local grocery stores, as it is become more and more popular.
With gochujang, you can easily whip this noodle sauce together in minutes, toss with noodles, and boom! You're ready to go. Plus, you can very easily customize this dish with your favorite proteins and vegetables.
Let's talk about how to make gochujang noodles, shall we? Works with any noodles!
Gochujang Noodles Ingredients
The full ingredients list with measurements is listed in the recipe card at the end of the post.
- FOR THE GOCHUJANG SAUCE
- Gochujang. I am using hot gochujang, but you can use mild if you prefer.
- Soy Sauce. Low sodium soy sauce can be used.
- Sesame Oil.
- Honey. Sugar is a good substitute, optional. You can omit it if you prefer.
- Lime Juice.
- Minced Garlic. Optional, but I love it.
- FOR THE GOCHUJANG NOODLES
- Noodles. This recipe works with any of your favorite noodles. Use rice noodles, flour, egg, ramen noodles, or udon noodles.
- Vegetable Oil. Or use more sesame oil.
- Peppers. I am using sweet bell peppers and some spicy jalapenos and serranos, but you can use your favorites.
- For Garnish. Fresh chopped scallions/green onion, toasted sesame seeds, red pepper flakes, lime wedges
How to Make Gochujang Noodles (Spicy Korean Noodles) - the Recipe Method
Make the Gochujang Sauce. Whisk together the gochujang sauce ingredients and set the sauce aside.
This sauce is SO EASY to whip together in no time. If you feel it is too thick, add a couple tablespoons of water to thin it out to your desired consistency.
Prep the Noodles. Boil the noodles in hot water per the packaging directions until done, about 4-5 minutes. Drain and set into a lightly oiled bowl.
You can easily prep your noodles while you work on the next recipe steps. Be sure to cook the noodles according to your package instructions, as each product can vary.
Stir Fry the Peppers. Heat the oil in a wok or large pan over medium heat and add the chili peppers. Cook for 5 minutes to soften.
Stir Fry the Noodles. Add the noodles and stir fry for 1 minute.
Sauce it Up. Stir in the spicy noodles sauce and toss to evenly coat.
Garnish and Serve. Transfer the saucy gochujang noodles to bowls. Garnish and serve.
Boom! Done! Your gochujang noodles are ready to go! Easy enough to make, isn't it? I love quick and easy recipes, especially with lots of fiery gochujang.
Recipe Tips & Notes
- If the gochujang sauce is too thick, thin it with a few tablespoons of water to your preference.
- Customize your spicy Korean noodles with any of your favorite stir fry vegetables, like sugar snap peas, carrots, broccoli, boy choy, and others.
- You can also add in any of your favorite proteins like shrimp, chicken, or tofu.
- Feel free to use this gochujang sauce as a base that you can customize. Possible additions include rice vinegar, peanut butter, tahini, or chili crisp.
Storage & Leftovers
Leftover gochujang noodles will last up to 5 days in the refrigerator in a sealed container. To enjoy them again, gently warm them in a pot on the stovetop or in the microwave.
I do not recommend freezing leftover noodles, as it can affect the texture.
That's it, my friends. I hope you enjoy my recipe for Korean spicy noodles (gochujang noodles). Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
- Buy Gochujang (Affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Easy Thai Noodles
- Pad Thai Noodles
- Chili Oil Noodles
- Spicy Noodles
- Spicy Ramen Noodles
- Spicy Marisquera Noodles (Seafood Noodles)
- Try my Lo Mein Recipe with soft chewy noodles.
- See all of my Noodles Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Gochujang Noodles Recipe
Ingredients
FOR THE GOCHUJANG SAUCE
- ¼ cup Korean gochujang I am using hot gochujang
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon honey or use sugar, optional
- Juice from ½ lime (~1 tablespoon, or more to taste)
- 2 cloves garlic minced (optional)
FOR THE GOCHUJANG NOODLES
- 8 ounces noodles (use rice, flour, egg, or ramen noodles)
- 1 tablespoon vegetable oil
- 1 large bell pepper chopped
- 3-4 spicy chilies chopped
- For Garnish: Fresh chopped scallions/green onion, toasted sesame seeds, red pepper flakes, lime wedges
Instructions
- Whisk together the gochujang noodles sauce ingredients and set the sauce aside.
- Boil the noodles in hot water per the packaging directions until done, about 4-5 minutes. Drain and set into a lightly oiled bowl.
- Heat the oil in a wok or large pan over medium heat and add the chili peppers. Cook for 5 minutes to soften.
- Add the noodles and stir fry for 1 minute.
- Stir in the spicy noodles sauce and toss to evenly coat.
- Transfer to bowls. Garnish and serve.
Video
Notes
- If the gochujang sauce is too thick, thin it with a few tablespoons of water to your preference.
- Works with any of your favorite stir fry vegetables.
- Add in a protein like shrimp, chicken, or tofu.
Nutrition Information
NOTE: This recipe was updated on 1/12/24 to include new information, photos, and video. It was originally published on 6/21/23.
Sue says
Wow, just made this and can already see myself cooking this over & over. So versatile! I added an extra green & yellow pepper plus some pak choy to bulk it out & am already thinking about some extra additions for the next time round like mushrooms, onions, extra garlic & some kind of nut for protein like cashew or blanched almond. I didn’t have any noodles so just used curly fettuccine. Lip-smackingly delicious! Thank you.
Mike Hultquist says
Excellent! Glad you enjoyed it, Sue. Yes, very versatile and customizable! I love it.
HERNAN Arturo LECEA says
I ate this in an Asian restaurant in Alhambra, CA as a soup with ground beef in it. it was unbelievable! Sadly, the restaurant closed down. Thanks for sharing your recipe!
Mike Hultquist says
Sure thing! Glad to help!
Decatur Hank says
What noodles are you using in the video?
Mike Hultquist says
I used some guanmiao noodles for the video recipe. Any will work.
Matt Teegarden says
CPM:
Like all of your recipes, this looks amazing. Is the gochujang a spice or a pre-made paste?
Thank you.
Mike Hultquist says
Thanks, Matt! It's a pre-made paste that you can buy from most Asian stores, or in some grocery stores. You can also order it online pretty easily. It's a staple in my kitchen for sure.
Leila Johnston says
Me and my friend made this for a school assessment and we really enjoyed making it and eating it and we both got an A thank you so much for putting this out for us to use.
Mike H. says
Love hearing it, Leila. Glad you got an A! =)
Charles Pascual says
I like thus recipe. Easy to make. Terrific flavors. My stir fry included pork, red bell pepper, julienned carrot, garnished with sesame seeds. The point being, this is an easily-adaptable sauce. I can see myself making this often for whatever stir fry ingredients I have on hand. Thanks, Mike.
Mike Hultquist says
Glad you enjoyed it, Charles! Thank you!
Sam says
Is this a salad that can be served cold or should it be eaten warm? If served cold
Will the sauce stiffen up?
Mike Hultquist says
I serve it warm, Sam, though you can serve it as a chilled noodle salad. Go for it! The sauce might stiffen up a little, but you can easily swirl in a bit of liquid to loosen it up. Let me know how it goes.
Donna says
This was awesome! Added sliced pork...OMG...delicious
Mike Hultquist says
Nice!! Thanks, Donna! Glad you enjoyed it. =)
Cindy says
I made this for dinner tonight and added chicken it was delicious. Great recipe.
Mike Hultquist says
Nice! Glad you enjoyed it, Cindy!
Greg Thow says
Damn… it’s great. So customizable. Can’t wait to throw some cooked shrimp in there.
Len says
Another winner-of-a-recipe Mike BUT I have a question:
"juice of half a lime".
The limes we get up here in the GWN are usually tiny and from ONE lime I'm lucky to get 1/3oz (maybe 1t) of juice.
I really doubt that your recipe would call for 1/2-1t of lime juice.
Can you measure what "1/2 of your lime" would provide as a guide for us poor Northerners?
Thanks
Mike Hultquist says
I hear you, Len. Honestly, it really just depends on how "limey" you like your sauce. I would add 1-2 tablespoons, but then you can adjust to taste with a bit more, up to 1/4 cup (which is a lot). You can also use some of the zest. I'll make a note on the post.
Len says
Thank you 🙂
Ramya says
Cant wait to make this soon for me can i skip bell pepper as am not a big fan of bell pepper i never had gochujang noodles before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya. =)