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- 8 oz (225g) rice noodles - 2 tablespoons gochujang (Korean chili paste) - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup - 2 garlic cloves, minced - 1 cup shredded carrots - 1 bell pepper, thinly sliced (any color you like) - 2 green onions, finely chopped - Fresh cilantro for garnish (optional but recommended) - Lime wedges for serving Each serving has about 350 calories. The dish has a good balance of carbs, fats, and protein. You get around 8 grams of protein, 10 grams of fat, and 60 grams of carbs. If you need gluten-free options, use gluten-free soy sauce and rice noodles. This meal is easy to enjoy with dietary needs in mind. {{ingredient_image_2}} To cook the rice noodles, start by boiling a large pot of water. Once the water is boiling, add the rice noodles. Cook them for 5-7 minutes. You want them soft but still a bit chewy. After cooking, drain the noodles in a colander. Rinse them under cold water. This stops the cooking and helps them stay firm. Drain again and set aside. For the sauce, grab a small bowl. In it, mix the gochujang, soy sauce, sesame oil, honey, and sesame seeds. Use a whisk to blend everything well until it becomes smooth. The right ratios of ingredients make the sauce taste just right. Set this flavorful sauce aside for later. Take a large skillet or wok and heat the vegetable oil over medium heat. Add the minced garlic first. Sauté it for about 30 seconds until it smells great and turns golden. Then, add the shredded carrots and thinly sliced bell pepper. Stir-fry these for 2-3 minutes. You want them to soften a bit but still be crunchy. Now, add the drained rice noodles to the skillet. Pour in the gochujang sauce you made earlier. Using tongs or a spatula, toss everything together gently. Make sure the noodles and veggies are well-coated in the sauce. Stir-fry for another 2-3 minutes until everything is heated through. Once done, remove the skillet from the heat. Fold in the chopped green onions for extra freshness. Serve the spicy noodles hot. For a nice touch, garnish with fresh cilantro if you like. Add lime wedges on the side for a zesty kick. - Cooking time adjustments for texture: Cook the rice noodles for 5-7 minutes. This time gives them a soft yet chewy texture. If you prefer firmer noodles, reduce the cooking time by a minute or two. - Balancing spice levels: Gochujang is spicy, but you can adjust it. Start with 1 tablespoon and taste as you mix. If you want more heat, add a little more. - Avoiding overcooked noodles: Overcooked noodles turn mushy. After boiling, rinse them under cold water quickly. This stops the cooking process. - Ensuring proper sauce coating: To coat the noodles well, add the sauce gradually. Toss gently but thoroughly with tongs to mix all ingredients. - Pairing with proteins: For more protein, add grilled chicken, shrimp, or tofu. Cook them separately and mix them in at the end. - Complementary side dishes: Serve with a simple cucumber salad or steamed broccoli. These add crunch and balance to your meal. Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the overall flavor and texture of your noodles. Adjust Spice Level: If you prefer a milder dish, reduce the amount of gochujang or add more honey/maple syrup to balance the heat. Cook Noodles Al Dente: Ensure the rice noodles are cooked al dente for the perfect texture and to prevent them from becoming mushy when mixed with the sauce. Garnish for Flavor: Don’t skip the fresh cilantro and lime wedges; they add a burst of freshness that complements the spicy noodles beautifully. {{image_4}} You can easily make these spicy noodles vegetarian. For protein, try using tofu or tempeh. Both options soak up flavor well and add great texture. You can also use chickpeas for a fun twist. Add more veggies to boost flavor and nutrition! Consider using broccoli, snap peas, or mushrooms. These veggies add color and crunch to your dish. Want it spicier? Just add more gochujang! Start with a teaspoon at a time. This way, you can find the perfect heat level for you. If you prefer a milder version, reduce the gochujang. You can also add sweet chili sauce for flavor without too much heat. Another option is to mix in diced bell peppers, which add sweetness. If you're looking for lower-carb options, try zucchini noodles. They are easy to make. Just spiralize fresh zucchini for a light, healthy base. Cauliflower rice is another great choice. It’s low in carbs and adds a nice texture. You can sauté it briefly before adding your noodles and sauce for a tasty meal. To keep your spicy Korean gochujang noodles fresh, use an airtight container. Glass or plastic containers work well. Make sure the container seals tightly to keep air out. Store the noodles in the fridge for up to three days. This way, they stay tasty and safe to eat. When reheating, you have two main options: microwave or stovetop. For the microwave, place the noodles in a microwave-safe dish. Add a splash of water to keep them moist. Heat on medium power for one to two minutes, stirring halfway. For the stovetop, heat a skillet over low heat and add a bit of oil. Toss the noodles gently until they warm up. This method helps keep the noodle texture just right. You can freeze these noodles too! First, let them cool completely. Then, place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. They can last up to two months in the freezer. To thaw, place the bag in the fridge overnight. Reheat using the stovetop method to keep them from becoming mushy. Gochujang is a thick, red paste made from Korean red chili, glutinous rice, fermented soybeans, and salt. You can use it in many dishes. It adds heat and depth to recipes. The flavor is sweet, spicy, and umami-rich. It brightens up the taste of any meal. Yes, you can use different noodles. Some great options are soba, udon, or even spaghetti. Just keep in mind that cooking times may change. Soba noodles cook faster, while udon may take longer. Always check the package instructions for best results. Yes, this recipe can be gluten-free! Use rice noodles, which are naturally gluten-free. Be careful with soy sauce; choose a gluten-free version. Always check labels for hidden gluten. Cross-contamination can happen, so wash your cooking tools well before use. This blog post covers all you need to make Gochujang noodles. You learned about the ingredients, cooking steps, and how to store leftovers. With tips on texture, spice levels, and variations, you can customize your dish. Remember, you can adjust the heat and add your favorite veggies. Enjoy making this easy and delicious meal. Don't hesitate to experiment with proteins or other noodles. Have fun in the kitchen and enjoy your tasty creation!

Spicy Korean Gochujang Noodles

A flavorful and spicy noodle dish featuring Korean gochujang, fresh vegetables, and a hint of sweetness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Korean
Servings 2

Ingredients
  

  • 8 oz rice noodles
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame seeds
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 cup shredded carrots
  • 1 bell pepper thinly sliced (any color of your choice)
  • 2 green onions, finely chopped
  • Fresh cilantro for garnish (optional but recommended)
  • Lime wedges for serving

Instructions
 

  • Cook the Noodles: Start by bringing a large pot of water to a rolling boil. Once boiling, add the rice noodles and cook them for 5-7 minutes, until they become soft yet retain a slight chewiness. Drain the noodles and rinse them under cold running water to halt the cooking process. Drain again and set the noodles aside.
  • Prepare the Spicy Sauce: In a small mixing bowl, combine the gochujang, soy sauce, sesame oil, honey (or maple syrup), and sesame seeds. Whisk the ingredients together until they form a smooth, well-blended sauce. Set this flavorful sauce aside for later use.
  • Sauté the Vegetables: In a spacious skillet or wok, heat the vegetable oil over medium heat. Once hot, add the minced garlic and sauté it for about 30 seconds, or until it becomes fragrant and golden. Next, add the shredded carrots and sliced bell pepper to the skillet. Stir-fry these vegetables for approximately 2-3 minutes, just until they begin to soften but still retain some crunch.
  • Combine Noodles with Sauce: To the skillet, add the drained rice noodles along with the prepared gochujang sauce. Using tongs or a spatula, gently toss the noodles and vegetables together, ensuring that everything is well-coated in the spicy sauce. Keep stir-frying for an additional 2-3 minutes or until the dish is heated through thoroughly.
  • Garnish and Serve: Once cooked, remove the skillet from heat and fold in the chopped green onions for added freshness. Serve the spicy noodles hot, garnished with fresh cilantro (if desired) and lime wedges on the side to squeeze over the dish for an extra zing of flavor.

Notes

For a vibrant look, serve the noodles in deep bowls and sprinkle additional sesame seeds on top.
Keyword Korean, noodles, spicy