Need a spicy quickie? These 15 Minute Gochujang Noodles are packing the heat in minimal time! These noodles are saucy, silky and topped off with a crispy fried egg, fresh cucumber and crunchy peanuts.
Looking for something with a little less heat that's still big on flavour? Try these Red Curry Tofu Noodles. Want 15 minute pasta instead of noodles? You might prefer my 15 Minute Creamy Prawn Pasta.
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Why you need to make these 15 Minute Gochujang Noodles
1. Ready in 15 minutes
The beauty of using fresh udon noodles is that they only take a couple of minutes to cook! I personally HATE spending hours on dinner mid week so this is perfect mid week go to dish.
2. Spicy and flavourful
Gochujang is a red chilli paste from Korea. It's spicy but also has a delicious umami flavour and is the perfect addition to any asian dish if you're looking for some heat. You can find Gochujang in all major supermarkets in Australia in the asian section.
Ingredients for 15 Minute Gochujang Noodles
- Udon Noodles: The base of the recipe
- Gochujang: For heat and flavour
- Brown onion: for flavour
- Spring onion: Because it's yum
- Tamari: Salty flavourness
- Garlic: Because every recipe needs garlic
- Lemon: To freshen things up
- Brown sugar: To balance things out
- Ginger: Because its yum
- Sesame oil: For a touch of toasty flavour
See recipe card for quantities.
Instructions for 15 Minute Gochjang Noodles
Saute aromatics
Top with crispy fried egg, cucumber, peanuts and chilli oil. Enjoy!
Hint: Give the cornstarch slurry a good mix immediately before adding to the noodles. The starch can settle at the bottom of the bowl/cup when left for a few minutes and if its not mixed well it will cause lumps in your dish.
Substitutions
- Gluten free: Use gluten free noodles like rice noodles to make this gluten free.
- Vegan - Replace the egg with tofu to make this vegan, or just leave the egg out.
Storage
Store noodles in the fridge for up to 3 - 4 days. I would recommend frying the egg fresh when you go to eat this!
Related
Looking for other recipes like this? Try these:
15 Minute Gochujang Noodles
Ingredients
- 200g udon noodles fresh
- ½ brown onion sliced
- 4 spring onions white ends separated from green ends (you'll be using both)
- 2 teaspoon ginger minced
- 3 garlic cloves minced
- 1 tablespoon brown sugar
- 1 tablespoon tamari or soy sauce
- ¼ cup gochujang
- 2 teaspoon corn flour aka corn starch
- 3 tablespoon water for the corn starch slurry
- ¼ water extra
- 1 teaspoon sesame oil
- ½ lemon juiced
- ¼ teaspoon sea salt
- 1 tablespoon sunflower oil or whatever oil you like
Toppings
- fried egg
- crispy chilli oil
- cucumber thinly sliced
- peanuts crushed and toasted
Instructions
- Cook the fresh udon noodles to packet instructions, rinse with cold water, drain and leave aside.
- Prepare the cornstarch slurry by mixing the cornflour with the 3 tablespoon of water and leaving aside.
- Bring a large pan to medium/high heat with the sunflower oil. Add the brown onion with the white spring onion along with the sea salt and sauté for 2 minutes.
- Add the ginger and garlic and sauté for a further minute.
- Add the brown sugar, tamari and Gochujang along with the extra ¼ cup of water, stir and cook for 2 - 3 minutes.
- Bring the heat down to medium. Add the cooked noodles with the cornstarch slurry and toss to combine. Once the sauce begins to thicken (should only take 30 - 60 seconds) add the green spring onions and sesame oil, stir/toss these through then turn off the heat.
- Serve the noodles topped with fried egg, cucumber, peanuts and chilli oil and enjoy!
Nutrition
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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