For an easy weeknight dinner, look no further than this easy gochujang noodles stir-fry. Rice Noodles are tossed with sauteed veggies and a sweet and spicy gochujang sauce. A vegan Asian noodles stir-fry that is quick and easy to make.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 2
- Category: Main Course
- Cuisine: Asian, Korean
Ingredients
- 6 ounce white rice noodles (or other noodles of choice)
- 1 teaspoon oil
- 1/2 cup sliced onions
- 1/2 cup julienne carrots
- 1/4 cup thinly sliced mushrooms
- 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)
Method
- 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
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.