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Korean Gochujang Noodle Stir Fry
5 from 24 votes

Korean Gochujang Noodle Stir Fry

This Korean Gochujang Noodle Stir Fry features rice noodles tossed in a savory, slightly sweet, and spicy sauce made from gochujang paste, soy sauce, maple syrup, and sesame oil. Stir-fried vegetables like onions, carrots, and mushrooms add texture and flavor. The sauce includes a cornstarch slurry to create a glossy coating, making the dish savory and satisfying.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2
Calories: 460 kcal
Course: Main Course
Cuisine: Asian, Korean

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

    Cup of Yum
  1. 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
  2. Cook until the mushrooms are starting to cook to preference. Add in the garlic half way through and continue to cook. Stir occasionally.
  3. Meanwhile, measure out the ingredients of the sauce and add everything to the skillet except corn starch mixture and mix well.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 460

% 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.