Gochujang Noodles

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These vegan Gochujang Noodles take sauce and noodles to an entirely different level! A lustrous spicy-and-savory sauce is tossed with udon noodles and vegetables, leaving you with a noodle bowl that’s layered with incredible flavors. Ready in just 30 minutes!
Prep 20 minutes
Cook 10 minutes
Total 30 minutes
5 from 143 votes

You’ll never look at noodles and sauce the same way after trying these saucy Gochujang Noodles. Addictively delicious and slurpable, it’s a seriously flavorful dinner that tosses udon noodles and stir-fried vegetables in a spicy, savory, and nutty gochujang sauce

Bonus: you can have it on the table in just 30 minutes!

Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Variations
6. Frequently Asked Questions
7. Recipe card with notes

Woman sitting at a table eating gochujang noodles from a bowl with chopsticks.

Why this recipe works

Crazy good sauce. 
This recipe begins with an unbelievably good sauce that puts hard-hitting ingredients on display. 

Korean superstar ingredient gochujang adds a spicy umami funk, soy sauce savory depth, toasted sesame oil nutty richness, and mirin a complex sweet tang. Every bite is bursting with just the right amount of spice, savoriness, and tang.

Incredible texture. 
The combination of sticky, lustrous gochujang, rich toasted sesame oil, and syrupy mirin creates a sauce that perfectly clings to the noodles. While you can use any noodle, fresh or frozen udon noodles take this dish to the next level with their bouncy, supple, and slurpable texture

Big flavor, easy to make. 
While you will definitely find restaurant-worthy flavors here, this entire dish comes together in just 30 minutes. No fancy methods or tools are needed, either.

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You can stop cravings in their tracks by making a double batch of the gochujang sauce. Keep it in your fridge for at least a week, and pull it out when you’re craving saucy, spicy noodles in a hurry!

Finished gochujang noodles in a saucepan and small ingredient bowls on a tan table.

Ingredient notes

The crave-worthy flavors in this recipe come from a handful of Korean and Japanese ingredients.

Gochujang noodle ingredients in various bowls and plates on a wooden cutting board.

Gochujang 

Gochujang is a Korean staple and one of my favorite ingredients. A fermented chili paste that’s spicy, subtly sweet and tangy, and deeply savory, it’s made of gochugaru (Korean chile flakes), fermented soybeans, glutinous rice, and salt (read more about gochujang here!). It’s the backbone of my Korean Cucumber Salad as well as the sauce for these noodles.

Substitute: There is no substitute that has the same supercharged flavors of gochujang. Gochujang isn’t typically gluten free, so seek out a gluten-free variety if you need to (the brands Sempio and Chung Jung One sell GF options). 

Check out the FAQ section for more details on where to buy gochujang.

Soy sauce

Just like gochujang, this builds another layer of umami-richness, making the sauce irresistibly tasty. 

Substitute: You can use tamari or gluten free soy sauce if you’re gluten free. 

Toasted sesame oil

Used often in Korean cooking, toasted sesame oil gives the sauce a nutty flavor and rich mouthfeel. 

I’ve tried a lot of brands, and this toasted sesame oil is hands down my favorite (affiliate link). 

Mirin

This is a type of Japanese fermented rice wine that lends deeply funky, tangy, and slightly sweet flavors, as well as a rich body to the sauce. 

Where to buy: Mirin is sold at many well-stocked grocery stores (it may be labeled as Aji-Mirin, which means “tastes like mirin”), in East Asian markets, and online.

Substitute: Use rice vinegar if you can’t find mirin. Rice vinegar isn’t sweet like mirin though, so use more brown sugar (2 TBSP instead of 1.5 TBSP). If you don’t have either, Bon Appetit suggests using dry sherry, marsala wine, or white wine vinegar. 

Brown sugar

This adds the necessary sweetness to the sauce, taming the heat from the gochujang and enhancing the savoriness. You can use coconut sugar, but we don’t recommend using a liquid sweetener like maple syrup or agave, as it will thin the sauce out. 

Udon noodles

Fresh or frozen udon noodles always came out on top when testing this recipe. No surprise there! Just like in my 15-Minute Vegan Chili Garlic Noodles, they came out bouncy, chewy, and slurpy every time, and never left too much sauce behind.

Udon noodles are a type of thick Japanese wheat noodle made from just flour, water, and salt. Both fresh and frozen noodles work well here. 

Where to buy: You can find udon noodles at East Asian markets in the refrigerated or frozen section. You may also find shelf-stable, vacuum-sealed udon noodles at these markets. 

Substitute: If you can’t find them, use dried udon noodles or another noodle variety that isn’t too thin (thin noodles, like rice vermicelli, will wilt under the weight of the sauce). Even Italian pasta, like linguine or spaghetti, will work well, despite its unconventionality.

When subbing dried noodles, the weight of noodles will be different, so check out the Tips section! 

Vegetables

Go ahead and get creative here – any quick-cooking vegetable works great. I love this dish with shredded Napa cabbage and/or red bell peppers, but check out the Variations section for more suggestions. 

Backlit view of gochujang noodles in a saucepan on a tan table.

Step-by-step instructions

Cook the noodles according to the package instructions, but cook for 1 minute less than the package instructions to prevent a soggy dish.

Drain, reserving some noodle water, and set aside. 

Next, make the gochujang sauce by whisking the gochujang, toasted sesame oil, soy sauce, mirin, sugar, and gochugaru in a bowl.

Heat the oil in a large skillet over medium-high heat. Once hot, add the scallion whites and greens, garlic, and ginger, as well as vegetables like bell peppers or broccoli.

Sauté for a few minutes, then add delicate vegetables like Napa cabbage, bok choy leaves, or snow peas. Stir fry until crisp-tender.

Pour the gochujang sauce into the pan along with the sesame seeds. Next, add the cooked noodles and toss to coat. If needed, add a splash of noodle water to help bring the sauce together. 

Tip: You shouldn’t need to add noodle water if using fresh or frozen udon noodles. It’s more likely you’ll need to add it if using dried noodles.

Take off the heat and garnish with reserved scallion greens and Thai basil or cilantro. Gently toss, then enjoy!

Person using tongs to stir udon noodles into saucy veggie mixture.

Tips for making this recipe

Follow these helpful tips before putting the noodles and sauce together:

Udon noodles: fresh vs. dried

While both fresh and dried noodles will yield the same results, you’ll need to adjust the amount you use depending on the variety you choose:

Fresh udon noodles = use 16 ounces (450g) 
Frozen udon noodles = use 24 ounces (680g) (they’re heavier)  
Dried udon or other dried noodles = use 8 to 9 ounces (230 to 250g) 

Close up photo of two squares of fresh udon noodles.

Save the noodle water

That starch in the leftover noodle water will help your sauce cling to the noodles, especially if using dried noodles. Set a bowl underneath your colander so you don’t forget to save some water! 

Use roasted or toasted sesame seeds

The sesame seeds need to be toasted or roasted ahead of time to bring out their full flavor. You can buy pre-roasted sesame seeds at many grocery stores and Asian markets, but it’s easy to toast them yourself.

Just heat a frying pan over medium heat for a couple minutes, then add the sesame seeds. Toss occasionally until they’re lightly golden and slightly fragrant, about 3 to 4 minutes. 

Make a trip to your Asian market

Your local Asian market will have some or all of these ingredients, especially the gochujang, mirin, and udon noodles. Using the proper ingredients also means you’ll have an easier time achieving the best flavors and textures… All while having fun exploring new cuisines!

Pro tip: Pick up some Thai basil if you see it! It adds incredible flavor as a finishing ingredient here. 

Finished gochujang noodles in a saucepan and small ingredient bowls on a tan table.

Variations 

You can customize these gochujang noodles quite a bit! 

Swap out the vegetables

Pick one vegetable or use half the amount of two vegetables! 

Napa cabbage: 6 to 8 cups or handfuls, thinly sliced (~250g) 
Bell peppers: 2 medium, thinly sliced (red, yellow, or orange)
Snap peas or snow peas: 8 to 9 ounces (230-250g), ends trimmed
Baby bok choy: 2 heads (3 if small); leafy tops cut into 1” pieces; cut white stems into 1” or bite-sized pieces 
Broccoli: 8 ounces (230g), chopped very finely 

Add your favorite protein 

Serve gochujang noodles with your favorite protein, like baked or fried tofu, stir-fried tempeh, or store-bought pre-baked tofu. 

Here’s my go-to method for simple baked tofu. To keep things efficient, bake the tofu in the oven while you cook the gochujang noodles. 

  • Preheat the oven to 425ºF/218ºC. Line a rimmed sheet pan with parchment paper. 
  • Slice a block of extra-firm tofu into 4 vertical slabs, and gently press down on them with a towel several times to remove excess water. Press for 10 minutes, changing the towels in between. 
  • Chop the tofu into ~ ¾ inch (2 cm) cubes.
  • In a large bowl, add the tofu, 1.5 TBSP neutral-flavored oil, 1 tsp kosher salt, and black pepper to taste, tossing to coat. Add 2 TBSP potato starch (or arrowroot powder), and as gently as possible, toss with your hands. 
  • Arrange tofu on the pan in a single layer, spreading out the pieces so they don’t touch.
  • Bake for 15 minutes, or until lightly golden on the bottom. Flip with a spatula or carefully turn the tofu with your hands. Bake for 15 minutes until golden and crisp. 
Sliced vegetables and aromatics in three small bowls on a tan table.

Frequently Asked Questions

Where can I buy gochujang?

You can buy gochujang at Korean and large Asian markets, like H-mart. It’s also carried at well-stocked grocery stores, like Whole Foods, or online (affiliate link).

Remember: You’re looking for traditional gochujang, which is a thick paste and is typically sold in a plastic tub. Don’t buy “gochujang sauce” like this

Some gochujang brands also offer differing heat levels. It’s pretty spicy as-is, so skip the ones labeled “extra hot” if you’re worried about spice.

Can I make this gluten free? 

Yes, it can be made gluten free with a few substitutions. (1) Seek out gluten-free gochujang*, (2) use tamari instead of soy sauce, and (c) use a relatively thick rice noodle variety (thin varieties will wilt under the sauce). 

* I know the brands Sempio and Chung Jung One sell GF options.

How spicy is this?

It’s spicy enough that you’ll have a little sweat on your brow (depending on your tolerance).

If that sounds like it will be too spicy for your taste, reduce the amount of gochujang to 1 1/2 to 2 tablespoons and omit the gochugaru (Korean chile flakes, which are optional). 

Can I add more vegetables to this?

Sure. You can add in an extra cup of veggies if you’d like! 

How should I store and reheat this dish?

The leftovers can be stored in an airtight container in the fridge for up to 6 days (more likely 4 days if using dried noodles). 

If you really want to save time, whisk the gochujang sauce together and keep it in a sealed jar in the fridge until it’s time to make the noodles.

You can reheat the leftover noodles and sauce quickly in the microwave or in a skillet over medium heat. Add a splash of water if you need to help loosen the texture of the sauce.

More East Asian-Inspired Recipes 

Close up view of finished gochujang noodles.

That’s all you need to know about making these saucy Gochujang Noodles! If you love this recipe, please rate and review it below!

Gochujang Noodles

5 from 143 votes
These vegan Gochujang Noodles take sauce and noodles to an entirely different level! A lustrous spicy-and-savory sauce is tossed with udon noodles and vegetables, leaving you with a noodle bowl that’s layered with incredible flavors. Ready in just 30 minutes!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dinner, Side Dish
Cuisine: Korean-Inspired
Diet Vegan, Vegetarian
Serving size: 3

Ingredients

  • 16 ounces (450g) fresh udon noodles (see Note 1 for subs)

Gochujang sauce

  • 3 tablespoons gochujang (see Note 2)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons soy sauce (use tamari for GF)
  • 2 tablespoons mirin (or rice vinegar)
  • 1 ½ tablespoons organic brown sugar (see Note 3)
  • 1 tablespoon gochugaru (optional)

Aromatics and vegetables

  • 1 heaping tablespoon neutral-flavored oil
  • 1 bunch (about 6) scallions, whites and light greens chopped into 1-inch pieces (dark green tops sliced thinly on a bias, reserved for garnish)
  • 4 garlic cloves, finely chopped
  • 1- inch piece ginger, grated or minced
  • 6 to 8 cups (or handfuls) thinly sliced Napa cabbage (250g) OR 2 medium bell peppers, thinly sliced (see Note 4)
  • ¼ cup (32g) roasted white sesame seeds (see Note 5)

Finishing

  • A few handfuls of Thai basil leaves (or fresh cilantro, chopped)
  • A drizzle of toasted sesame oil

Instructions

  • Cook the noodles according to the package, but cook for a minute less to avoid a soggy dish. For fresh udon noodles, add to a pot of boiling water and cook for 1 minute; use a chopstick to loosen the noodles from their bundle and cook for another 30 seconds.
  • Scoop out some noodle water, then drain the noodles.
  • Make the sauce. Whisk together the gochujang, toasted sesame oil, soy sauce, mirin or vinegar, sugar, and gochugaru if using. Set aside.
  • Cook the aromatics. Heat the oil in a large frying pan over medium-high heat. Once shimmering, add the scallion whites and greens, garlic, and ginger (and bell pepper, if using). Season with a pinch of salt and cook for 1 to 2 minutes over medium-high heat. If using Napa cabbage, add it now; season with a pinch of salt, and stir-fry for 3 minutes, or until it reduces in size and is tender but not soft.
  • Add in the gochujang sauce and the sesame seeds and allow to sizzle. Add in the cooked noodles and use tongs to coat them in the sauce. If it feels dry, add a spoon or two of noodle water to bring the sauce together (more likely the case when using dry noodles; fresh udon noodles usually don’t need the water). Cook for 1 to 2 minutes, or until the sauce clings to the noodles.
  • Off the heat, stir in the Thai basil and a drizzle of toasted sesame oil.

Notes

  1. This is equivalent to about 24 ounces (680g) frozen udon noodles, or 8 to 9 (230 to 250g) ounces of dried udon or wheat noodles of choice.
  2. Prefer only moderate heat? Use 2 tablespoons of gochujang instead.
  3. If using rice vinegar instead of mirin, use 2 tablespoons of sugar, as mirin is slightly sweet. You can sub with coconut sugar as needed but I don’t recommend a liquid sweetener like maple syrup or agave, as it will thin out the sauce.
  4. Or, you can use a combination of both Napa cabbage and bell peppers, like we did in this photo (4 cups shredded cabbage + 1 bell pepper).
  5. If your sesame seeds aren’t roasted, toast them first for the best flavor. To do so, heat a frying pan over medium heat. After a minute or two, add the raw sesame seeds. Toss occasionally until lightly golden, 3 to 4 minutes.

Calories: 437kcal | Carbohydrates: 69g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 895mg | Potassium: 611mg | Fiber: 8g | Sugar: 13g | Vitamin A: 861IU | Vitamin C: 50mg | Calcium: 278mg | Iron: 3mg

Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello

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4.95 from 143 votes (43 ratings without comment)

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232 comments on Gochujang Noodles

  1. Wren

    5 stars
    WOW! This is truly amazing! I followed it to the letter but added what the cluck vegan chicken. So good! I was initially hesitant in making this due to the source being spicy with noodles and vegetables being different to what I would usually put in a stir fry but it was the best stir fry I have ever tasted. Going to try your Tempah Kecap next!

    1. Kaitlin @ Rainbow Plant Life

      We’re over the moon to hear you enjoyed the recipe, Wren. Thanks for your kind words!

  2. John

    5 stars
    I made this again tonight with crispy tofu and pak choi, it was even better than last time 😁 I will rate it 5 again 💕

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, John!

  3. Lisa

    5 stars
    My wife and I have added this to our regular dinner roster. We love it! My wife is vegan/vegetarian, and I’m not, but I’ve been eating exclusively plant based at home for the last 3 years now. Your recipes hit really well with me and have definitely helped me a lot in not only loving vegan food but you have also sparked a joy for cooking in me (which I’ve never had before). Thank you for sharing your recipes!

    1. Kaitlin @ Rainbow Plant Life

      That’s awesome, Lisa! So cool to hear you eat plant based at home and use many of the RPL recipes! Thanks for the review :)

  4. Nina

    5 stars
    Soooo yummy!!
    I used bell pepper, thin carrot slices, and broccoli. Also the tofu recipe was perfect!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely words, Nina! Sounds like a delicious dish you had there!

  5. John

    If I had 280 grams of tofu to this, should there still be enough sauce to cover everything nicely?

    1. Nisha

      Yes, definitely! I regularly add a 400g block of crispy baked tofu to this dish.

      1. John

        I’m going to try this again next week with the crispy tofu, which seasonings would you recommend for the tofu? I will be doing it in an air fryer. It was delicious last time, I can’t wait to try it with tofu as well :)

        1. Kaitlin @ Rainbow Plant Life

          So glad you loved it last time! There are a lot of strong flavors in this gochujang sauce so I think you can keep it simple with just salt and pepper. Or salt, white pepper, and a bit of garlic powder and onion powder would be nice :)

          1. John

            Ooh I used a lot more than just that and it was still lovely 😁 I think I used soy sauce, sesame oil, paprika, garlic powder, onion powder, salt, pepper, and chilli powder

          2. Kaitlin @ Rainbow Plant Life

            Good to know, John!

  6. Annelies

    5 stars
    Just made it, wow! I make noodle dishes often, also with home made sauces with Gochujang or other flavors. But, you win!! Man, this sauce is good. I didn’t had ginger on hand, and used bell peper, bok Choi and spinach as veggies. Also added some vegan mince and couldn’t find udon noodles so grabbed some dried rice noodles. Turned out very well. Really a flavor bomb! Will definitely make this again.

    1. Kaitlin @ Rainbow Plant Life

      Hi Annelies, it makes us happy to know you’re such a fan of the recipe! Thanks for taking the time to leave a review!

  7. John

    Hey this looks delicious :) but the only udon noodles I can find are meant to be stir fried, should I just skip the water? But when should I fry the noodles if I need to skip boiling them, still before everything else?

    1. John

      Please reply today if you see this, I was going to make it tomorrow evening :)

      1. Kaitlin @ Rainbow Plant Life

        Hi John, I am not sure myself, I was going to ask Nisha and she gets to the questions once a week. What brand did you find?

        1. John

          Hey Kaitlin :) thank you for your reply, I can wait a little longer if you aren’t sure. The brand I am able to get is Amoy

          1. Kaitlin @ Rainbow Plant Life

            Hi John, if they’re precooked noodles, my best guess is to follow the instructions as written, except disregard steps 1 and 2, and just use a spoon or two of regular water in step 5 if needed!

        2. John

          Hey again 😁 I don’t think they’re precooked, they need to be cooked by frying them. I don’t actually have them yet, but I will check the package when I buy them. Thank you very much

          1. Kaitlin @ Rainbow Plant Life

            Hi John, okay great! I’ll let you know what Nisha says.

          2. John

            I got the noodles and there are instructions on the package. It says to stir fry the vegetables then add the sauce, then the noodles, then cook for a further two minutes so I think this will work :) I’m going to make it this evening

          3. John

            5 stars
            It turned out really lovely :) I might order some gochugaru chilli flakes for next time I make it, does it make much of a difference? I have loads of habanero and Carolina reaper flakes already, would they be similar? I used a tea spoon of habanero flakes, it was very spicy 🥰

          4. Kaitlin @ Rainbow Plant Life

            Hi John, the gochugaru chile flakes add a subtle smoky, sweet, and fruity flavor and just a little heat. They are fairly mild in heat, certainly mild compared to habanero flakes. If you enjoyed the noodles last time, you can just use the same chile flakes–it’s up to you!

  8. Rowan

    5 stars
    Have been waiting to cook since the YouTube video, made for 4 of my friends and we all LOVED it. Adding to my regular rosta of meals!

    1. Kaitlin @ Rainbow Plant Life

      Yay!! Thanks for trying the recipe and leaving such a kind comment, Rowan!

  9. Angela

    5 stars
    Absolutely LOVE this recipe!! I didn’t have udon noodles so I doubled the vegetables and put the saucy veggies over pasta. Going to have to make it again with fresh udon noodles but I know this will definitely be a staple meal. Thank you!!

    1. Kaitlin @ Rainbow Plant Life

      We appreciate your feedback and support, Angela. Thank you for leaving a review!

  10. Sanjana Sachdeva

    5 stars
    I made this with yakisoba noodles. Forgot to add the basil but it was just so good even without. I did add plant based chicken and king mushrooms.

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy that the gochujang noodles turned out well for you, Sanjana. Thank you for taking the time to leave a comment and for trying out the recipe!

  11. Lallie

    5 stars
    Absolutely delicious and best recipe so far.
    Your recipe became famy favourite

    1. Kaitlin @ Rainbow Plant Life

      Lallie, So glad to hear your family has been loving the recipes! :)

  12. Ashna Tiwari

    5 stars
    What a delicious noodle dish! Thank you !

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Ashna!

  13. Samantha

    4 stars
    Pretty good. No substitutions other than stir fried some small cauliflower pieces instead of cabbage bc that’s what we had. First bite was very spicy but it is a gentle spice that doesn’t build upon itself.

    1. Kaitlin @ Rainbow Plant Life

      It makes us happy to know you enjoyed the recipe, Samantha. Thanks for the review!

  14. Melissa

    5 stars
    I’ve tried so many recipes from your blog and I have to say none have been below 5 stars!!! These noodles were amazing, as always!
    A genuine thanks for sharing your recipes that are easy to make and taste delish!!

    1. Kaitlin @ Rainbow Plant Life

      What a compliment, Melissa! Thanks for the kind words :)

  15. Alex

    5 stars
    I made this yesterday and it was AMAZING!! My whole family loved it! I added a block of tofu for protein (I followed you baked tofu recipe and it turned out great). I also used a combination of bell peppers, broccoli, and bok choy for the veggies. I will definitely be making this again.

    1. Kaitlin @ Rainbow Plant Life

      Hey Alex! Wow, I can feel your enthusiasm about this recipe through the screen! Love it!

    2. Dash

      5 stars
      Absolutely loved it! Used brocolli and button mushrooms (as thats what I had at home) plus some stir fried tofu, along with the noodles. The sauce was just right – not too spicy , but bursting with umami flavor and a whole lotta flavor thanks to the herbs and aromatics ! Looking forward to making this again, with some gochugaru next time 😀

      1. Kaitlin @ Rainbow Plant Life

        Thanks for sharing, Dash! We’re very happy you had success with the recipe.

  16. Betani

    LOVED THIS RECIPE! I have “baby mouth”, so instead of 3 tablespoons of gochujang, I did 1 tablespoon gochujang + 2 tablespoons white miso paste. (That way the sauce was still a similar consistency, plus white miso paste has a fun & funky flavor too!

    1. Kaitlin @ Rainbow Plant Life

      Hi Betani, we’re thrilled to hear you enjoyed this recipe! Thanks for sharing your experience :)

      Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  17. Tasnim

    5 stars
    I made this today and OMG!
    Mind Blown ! Spicy, Sweet, Slurpy, Tangy. All good things under the sun :-D
    Thank you Nisha for sharing.

    1. Kaitlin @ Rainbow Plant Life

      Thank you for your lovely comment, Tasnim! It makes us happy to know that you enjoyed the recipe.

  18. sarah koloms

    5 stars
    My son and I made this last night. Flavors are fantastic! We added chopped spinach and small pieces of broccoli as well as the baked tofu. We doubled the sauce because we thought we would have leftovers, but only had about a cup of noodles left! Definitely will be making this again, thanks for a great easy delicious recipe!!

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy that the gochujang noodles turned out well for you, Sarah. Those additions sound lovely!

      Thank you for taking the time to leave a comment and for trying out the recipe!

  19. Cindy Kautzmann

    5 stars
    OOOOOH, this is a new fave. I finally braved the Asian market to get the gochujang, which I found incredibly intimidating….it was so worth it! I can’t wait to get some mirin (I subbed rice vinegar) and try it again with some tofu.

    1. Kaitlin @ Rainbow Plant Life

      Hi Cindy, Thank you so much for such a fantastic review! Appreciate you taking the time!

  20. Jackie

    5 stars
    This is my very first time cooking a Korean dish. I’m very impressed and will def remake it in the future. :) I thought 2 tbsp of gochujang was still a bit too spicy for my baby mouth but my husband loved it. I think next time I’m gonna try 1.5 tbsp so see if I sweat less at the dinner table. Lol. Thanks Nisha!

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy that the gochujang noodles turned out well for you, Jackie. Thank you for taking the time to leave a comment and for trying out the recipe. We hope you are able to tailor it exactly to your preferences going forward!

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