Korean Gochujang Noodle Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Calories
460 kcal
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Course
Main Course
Korean Gochujang Noodle Stir Fry
Description
The recipe combines cooked rice noodles with vegetables such as sliced onions, julienned carrots, mushrooms, and both white and green parts of spring onions. The vegetables are sautéed in neutral oil, then coated in a sauce blending gochujang paste, soy sauce, maple syrup, sesame oil, and rice vinegar. The addition of cornstarch mixed with water thickens the sauce, creating a shiny glaze around the noodles and vegetables.
The flavor profile balances the umami and heat from the gochujang with the sweetness of maple syrup and tang from rice vinegar. The noodles absorb the sauce, while the stir-fried vegetables provide some bite and contrast. The optional garnish of green onion tops adds freshness.
This dish can be served as a main meal or a flavorful side. Variations include adding kimchi or substituting gochujang with gochugaru flakes combined with chili sauce for different spiciness or flavor levels. Using different noodle types such as pad thai or spaghetti allows flexibility based on availability. The recipe offers a versatile way to enjoy spicy Korean flavors in a noodle stir fry.
Adjust the gochujang quantity to manage heat according to preference. Including kimchi or gochugaru flakes can add depth and extra spice. The recipe supports adaptations to noodle choice without changing the method.
Ingredients
- 6 ounce rice noodles or other noodles of choice, white
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 cup onion sliced
- 1/2 cup carrot julienne
- 1/4 cup mushroom thinly sliced
- 1/4 cup spring onions whites and greens separated, use greens for garnish
- 2 garlic cloves, minced
For the sauce:
- 1 tablespoon gochujang paste
- 2 1/2 tablespoons soy sauce or use tamari for glutenfree
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon corn starch mixed in 3 tablespoons of water
Instructions
- Cook your noodles according to the instructions in the package. While the noodles are cooking, heat a large skillet over medium heat. Add oil. Add in the onion, carrots, and mushrooms, white parts of the green onion and 1/4 teaspoon salt and mix well
- Cook until the mushrooms are starting to cook to preference. Add in the garlic half way through and continue to cook. Stir occasionally.
- Meanwhile, measure out the ingredients of the sauce and add everything to the skillet except corn starch mixture and mix well.
- Bring the sauce to a boil then add in corn starch mixed in water and let the sauce come to a boil. Then add in your cooked noodles and toss well to coat then take off heat. Taste and adjust salt and flavor to preference then serve and garnish with the green onions.
- If you don't have gochujang, you can also use gochugaru dried flakes along with an Asian chili garlic sauce , or you can just use Sambal oelek chili garlic sauce instead of the gochujang
Notes
- The heat of gochujang paste varies; adjust the amount up to 2 tablespoons to suit personal spice tolerance.
- Add kimchi or gochugaru pepper flakes for extra spice and flavor complexity if desired.
- Any rice noodle variety, including pad thai, vermicelli, or straight cut, can replace the rice noodles called for.
- For alternatives to gochujang, use gochugaru flakes with chili garlic sauce or Sambal oelek chili garlic sauce.
- Serve with baked tofu for a more filling meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 98g | 33% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 752mg | 31% |
| Potassium | 382mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 5488IU | 110% |
| Vitamin C | 10mg | 11% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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