Noodles tossed with a gochujang sauce? Count me in! These gochujang noodles are so much more than just another noodle dish. The gochujang sauce has a punchy heat to it while also being characterized by a silky, sauciness—both reasons why this pasta is so craveable.
Table of contents
- Gochujang Noodles
- What is Gochujang?
- Where Can I Find Gochujang?
- How to Make Gochujang Noodles
- Tips from the Test Kitchen
- Make it a Meal
- How to Use Gochujang Sauce
Gochujang Noodles
Since rice noodles are so sticky, they work wonderfully in this recipe because they grab ahold of the flavorful sauce. Feel free to use any type of rice noodles such as pad thai, stir-fry, vermicelli, straight cut, etc.
Often times I’ll stop by our local Asian market and just grab whatever variety looks interesting that day! No need to fret about the shape or size.
If you aren’t a fan of rice noodles or don’t have any on hand, you can also use spaghetti, angel hair or linguine pasta to make these gochujang buttered noodles.
Serve these gochujang noodles with Glazed Asian Meatballs, seared scallops, or simply as is!
![Saucy Gochujang Noodles (1) Saucy Gochujang Noodles (1)](https://i0.wp.com/zestfulkitchen.com/wp-content/uploads/2019/11/gochujang-noodles_-for-web-10.jpg)
What is Gochujang?
Gochujang is a fermented Korean chili paste that’s sweet, spicy and savory. It’s bright red in color, is sticky and thick, and is used as a condiment or in sauces in Korean cooking. (Think “sticky tomato paste,” to help you visualize the texture).
You can use gochujang in all kinds of recipes! Make a glaze with gochujang for beef short ribs in this Korean Beef Stew. Or toss beef meatballs in a sweet and tangy glaze with this recipe for Korean Meatballs.
Where Can I Find Gochujang?
I can always find a large container of gochujang at my local international market, but it’s becoming increasingly easier to find in mainstream grocery stores. You should be able to find it in the Asian section of most supermarkets. Otherwise, head on over to your local international or Asian market, it’s sure to be there. And of course, you can always get gochujang on Amazon.
When shopping for gochujang, look for a short bright red rectangle container (some have a gold lid)
![Saucy Gochujang Noodles (2) Saucy Gochujang Noodles (2)](https://i0.wp.com/zestfulkitchen.com/wp-content/uploads/2019/11/gochujang-noodles_-for-web-8.jpg)
How to Make Gochujang Noodles
The sweet, spicy and savory qualities of gochujang make the bright red paste an ideal ingredient for pasta sauces, dipping sauces, bbq sauces, and more.
For this gochujang pasta recipe, I use a mixture of zucchini noodles and rice noodles (although you can choose to use one or the other if you don’t want the mixture). For all rice noodles, use 14–16 ounces of rice noodles. If you choose to use all zucchini noodles, use 6–8 medium zucchini.
- Make the sauce by combining gochujang, hoisin, lime juice, olive oil and garlic.
- Instead of cooking the sauce separately from the noodles, simply toss it with the cooked and drained rice noodles. Just a couple minutes over medium heat is all it needs to cook that “bite” out of the garlic.
- From there, toss in the zucchini noodles (if using) to heat through. While those are warming, whisk together some water and cornstarch to make a slurry—an essential step to create a thick, smooth sauce.
- The cornstarch slurry gets added to the pot of noodles and cooked for a minute or so until thicken.
- Off heat, I throw in a few pats of butter and a drizzle of toasted sesame oil to guarantee that crave-able silkiness and to add a dose of comfort.
![Saucy Gochujang Noodles (3) Saucy Gochujang Noodles (3)](https://i0.wp.com/zestfulkitchen.com/wp-content/uploads/2019/11/gochujang-noodles_-for-web-2.jpg)
Tips from the Test Kitchen
- Don’t want a mixture of rice noodles and zucchini noodles?You can use one or the other.If you want just rice noodles, use 14–16 ounces of rice noodles. If you choose to use all zucchini noodles, use 6–8 medium zucchini.
- Toasted sesame oilis not the same as regular sesame oil. Be sure to seek outtoasted sesame oilat the store.
- If you’re gluten-free be sure to check the labels ofgochujang. Some products are gluten-free, while others are not.
- Storage:store leftovers in an airtight container in the refrigerator for up to 4 days.
Make it a Meal
Top this saucy gochujang pasta with Crispy Tofu (or crispy shredded tofu), Pan-Seared Chicken Breast or Korean Meatballs.
Serve the gochujang noodles as a side to Skirt Steak.
Make a little extra sauce to brush over Pan-Seared Salmon and serve it alongside the pasta.
Tofu & Tempeh
How to Make Crispy Tofu
30-Minute Meal
Perfect Pan Seared Chicken Breast
How-To
How to Cook Skirt Steak
Salmon
How to Perfectly Pan Sear Salmon
How to Use Gochujang Sauce
- Use it to make a delicious drizzle sauce for our Korean Meatballs. (We also have a turkey version!)
- As a glaze for Asian Turkey Meatballs.
- As a bbq sauce for any grilled steak—try Ribeye or Top Sirloin.
- Make Korean-inspired Grilled Steak Tacos.
Saucy Gochujang Noodles Recipe
Print Recipe Pin
4.75 from 51 votes
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Yield 6 cups (serves 6); ⅔ cup sauce
Category Side Dish
Cuisine Asian/Korean
Author Lauren
Description
Crave-worthy asian noodles with a silky smooth gochujang sauce. They’re easy to make, have a punchy heat, and are made with both rice noodles and zoodles. Although you can choose one or the other if you prefer!
Ingredients
- 3 large zucchini, spiralized*
- 1 teaspoon salt
- 8 ounces rice noodles, cooked according to package directions; drained
- ¼ cup gochujang**
- 3 tablespoons hoisin sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 teaspoon minced fresh garlic
- ½ cup water
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
- 2 tablespoon unsalted butter, vegan butter if needed
- Sliced scallions and sesame seeds for serving, optional
Instructions
Toss zucchini with salt in a strainer set over a bowl; let sit 15 minutes.
Meanwhile, whisk together gochujang, hoisin, lime juice, oil, and garlic.
Cook rice noodles according to package directions; drain and transfer back to pot over medium heat. Pour gochujang sauce over noodles and cook 2 minutes.
Squeeze zucchini noodles to release excess liquid (when you think you’re done, squeeze a bit more), discard liquid and transfer zucchini noodles to pot with rice noodles and sauce and gently toss to combine.
Whisk together water and cornstarch; pour into pan with noodles and cook until thickened and silky; about 1 minute. Off heat, stir in sesame oil and butter.
Top with scallions and sesame seeds.
Video
Notes
*Don’t want a mixture or rice noodles and zucchini noodles? You can use one or the other. If you want just rice noodles, use 14–16 ounces of rice noodles. If you choose to use all zucchini noodles, use 6–8 medium zucchini.
Toasted sesame oil is not the same as regular sesame oil. Be sure to seek out toasted sesame oil at the store.
**Gochujang: if you’re gluten-free be sure to check the labels of gochujang. Some products are gluten-free, while others are not.
Storage: store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1cupCalories: 224kcalCarbohydrates: 25.5gProtein: 3gFat: 13gSaturated Fat: 4gCholesterol: 10mgSodium: 868mgFiber: 3gSugar: 11g
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About The Author
Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.
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