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chopsticks holding noodles over a bowl

Gochujang Noodles

Korean-style Gochujang noodles are made in under 20 minutes, with rice noodles and gochujang paste
Course Dinner, Lunch
Cuisine asian
Diet Vegan, Vegetarian
Prep Time 7 minutes
Cook Time 10 minutes
Servings 4 people
Calories 112kcal
Author Shinta


  • 10 oz Rice Noodles Approx 300 grams
  • 2 tablespoons Gochujang Paste
  • 1 teaspoon Miso Paste Optional
  • 1 tablespoon Lemon Juice
  • teaspoon Rice Vinegar see notes
  • 1 tablespoon Honey
  • 1 tablespoon Peanut Butter or Almond Butter
  • tablespoon Sesame Oil
  • 1 tablespoon Soy Sauce
  • 1 tablespoon minced ginger and garlic


  • Cook the rice noodles (or any variety of noodles that you are using) as per the packet instructions, keep aside. Reserve some of the cooking water.
  • In a large mixing bowl, combine minced ginger and garlic with soy sauce.
  • In a saucepan, heat sesame oil until it is hot. Immediately, pour the hot sesame oil over the ginger garlic and soy sauce in the mixing bowl, until it sizzles.
  • In the mixing bowl, add honey, lemon juice, miso paste, gochujang, rice vinegar and peanut butter.
  • Use a whisk to whisk all the ingredients into a thick paste.
  • Add the noodles into the mixing bowl and using a pair of tongs, toss them together until well combined.
  • If you want to loosen up the sauce and make the noodles a little runny, add some of the reserved noodle cooking water.


Noodles - Use any variety of noodles for this recipe, rice noodles, ramen noodles, lo mein noodles, or udon noodles work very well. 
Rice Vinegar - Can be substituted with regular vinegar or apple cider vinegar. 


Calories: 112kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 331mg | Potassium: 79mg | Fiber: 1g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg