With these better-than-restaurant Gochujang noodles, you can enjoy Korean flavors at home and skip takeout. The best part is having vegan noodles on the table within 20 minutes. I love simple noodle dishes because they are filling and easy to make, especially on busy weeknights. With the proper sauce, they can also be very flavorful. Today’s recipe is particularly delicious. When I first made this Cilantro Lemon Gochujang noodle recipe, my son named it “Sukoon Noodles.” “Sukoon” is a Hindi word that means “peace” in English. When he first took a bite, he immediately said, “This is so good; I am feeling Sukoon.” He meant that he was feeling a sense of peace and satisfaction in his body and mind, and this meal was soul-satisfying. “We have been referring to these Cilantro Lemon noodles as Sukoon Noodles ever since.” What makes these gochujang noodles so remarkable is their flavorful sauce. The sauce combines gochujang, soy sauce, green onions, maple syrup, Lemon juice, Cilantro, and homemade chili oil, creating the perfect balance of salty, sweet, and savory flavors. This recipe focuses on the beautiful flavor of gochujang, the Korean fermented red chili paste.
Gochujang
Gochujang is a popular ingredient in Korean cuisine and one of my favorites. This fermented chili paste has a spicy, subtly sweet, tangy, and deeply savory flavor. It is typically made using gochugaru (Korean chili flakes), fermented soybeans, glutinous rice, and salt. This unique Korean paste adds spicy, sweet, and umami flavors to the dish. You can find Gochujang in the International section of your local grocery store, online, or in Asian markets.
Why does this recipe work?
Anyone can easily make these spicy gochujang noodles. It’s perfect for beginners and busy cooks. Korean gochujang adds spicy umami, soy sauce depth, chili oil richness, Cilantro and lemon juice freshness, and maple syrup sweetness to flavor every bite. The best part is that these noodles are easy to customize and can be adjusted to your taste by changing the heat level, adding different vegetables, changing the noodles, or even incorporating your favorite protein. Despite being restaurant-worthy, they take less than 20 minutes to prepare without fancy tools or methods. If you have any leftovers, this dish tastes fabulous for lunch the next day.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
Soy sauce: I use light soy sauce. Tamari is a good substitute for soy sauce. Opt for a gluten-free soy sauce or coconut aminos if you are gluten-free. Maple syrup helps sweeten the sauce and balance the tang and savory flavors. You can substitute maple syrup with brown sugar, white sugar, or honey.–. Noodles: The sauce works best with knife-cut noodles, but feel free to sub in any you love best. Soba noodles, ramen noodles, egg noodles, gluten-free pasta, or semolina pasta (such as spaghetti or linguine) would all work well here! Cook them according to the package instructions and use them in the recipe. Gochujang paste: This dish has a unique Korean fermented paste that I highly recommend not replacing. However, if you have to, consider trying it with sriracha sauce. Also, if you’re gluten-free, make sure to get a paste that is marked gluten-free. Lemon Juice: Adding a squeeze of lemon juice brightens up the dish. Make sure you use fresh lemon juice. Chili oil: Homemade chili oil works best and provides extra flavor and heat. You can also use store-bought Chili oil. Cilantro: For nice herby flavors. You will need loads and loads of Cilantro. If you don’t have Cilantro or don’t like the taste of Cilantro, feel free to use thai basil instead. Sesame seeds for the crunch add earthy flavors to the dish and make it look pretty.
Step-by-step process
Mix the sauce ingredients (chili oil, soy sauce, lemon juice, gochujang paste, Cilantro, green onion, and maple syrup) in a big mixing bowl. Keep it aside.
Boil the noodles according to the package instructions. Once the noodles are boiled, drain them. Add the hot noodles to the prepared sauce. Mix very well. Please give it a taste test and adjust the sauce according to your preference. Your Gochujang noodles are ready. Garnish with sesame seeds and green onions green. Enjoy!!
If you prefer your noodle sauce to be more liquid, save some liquid from the boiling noodles and use it. If the gochujang sauce is too thick, add water or vegetable stock to thin it to your desired consistency. Make spicy Korean noodles with your favorite stir-fried vegetables, such as bell peppers, carrots, broccoli, snap peas, and bok choy. They make a lovely topping to the dish, adding nutrients and a crunch to every bite. You can also add in any of your favorite proteins, like tofu. You’re looking for traditional gochujang, a thick paste typically sold in a plastic tub. Don’t buy “gochujang sauce”.
More Asian-inspired recipes
Veg hot and sour soup Sweet and spicy crispy tofu Summer rolls Hot pepper cauliflower Braised tofu
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