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Creamy Gochujang Udon Noodles

Indulgent Creamy Gochujang Udon Noodles Ready in 25 Minutes

Creamy Gochujang Udon Noodles is a quick and flavorful dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 12 oz Udon Noodles can swap with rice noodles for a gluten-free twist
For the Sauce
  • 2 tablespoon Gochujang star ingredient for spice and depth
  • 2 tablespoon Creamy Peanut Butter substitute with almond butter for a nut-free version
  • 2 tablespoon Soy Sauce tamari is a great gluten-free alternative
  • 1 tablespoon Rice Vinegar apple cider vinegar works well in its place
  • 1 tablespoon Honey or Maple Syrup opt for maple syrup for strict vegetarians
  • 1 cup Coconut Milk can use heavy cream or dairy-free alternatives
For the Veggies
  • 2 tablespoon Vegetable Oil feel free to use olive oil instead
  • 3 cloves Garlic, minced fresh will always be best
  • 1 teaspoon Fresh Ginger, grated can use frozen ginger for convenience
  • 1 cup Broccoli, florets swap with green beans if desired
  • 1 cup Bell Peppers, sliced any bell pepper variety works
  • 1 cup Snap Peas can be replaced with snow peas
For Garnishing
  • Green Onions adds freshness, can be replaced with chives
  • Sesame Seeds sprinkle on top for that extra crunch

Equipment

  • Pot
  • skillet
  • whisk
  • colander

Method
 

Step-by-Step Instructions
  1. Cook the Udon Noodles: Bring a large pot of water to a rolling boil, add udon noodles, and cook according to package instructions for 8-10 minutes, then drain and set aside.
  2. Sauté Aromatics: Heat vegetable oil over medium heat, add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
  3. Stir-Fry Vegetables: Add broccoli, bell peppers, and snap peas, stir-fry for 5-7 minutes until tender-crisp.
  4. Whisk the Sauce: In a separate bowl, whisk together gochujang, peanut butter, soy sauce, rice vinegar, honey (or maple syrup), and coconut milk until smooth.
  5. Combine Sauce and Noodles: Pour the sauce over the sautéed vegetables and gently toss in the drained udon noodles.
  6. Heat and Serve: Cook for another 2-3 minutes until heated through, then serve hot garnished with green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 25IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Leftovers can be stored in an airtight container for up to three days. Reheat with a splash of coconut milk to restore creaminess.

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