These gochujang noodles will make you forget all about take-out!
I’m not sure what’s gotten into me, but I’ve been all about the Asian inspired recipes recently. Stir fry is a staple for us, but I’ve also been making batches of my Pineapple Fried Rice a lot. And that Asian Quinoa Salad is so perfect for lunches during the work week! But this next recipe is unlike any I’ve made before. It’s spicy and slurpy and comforting and I know you guys are going to love it. Meet Gochujang noodles.
Gochujang is a red chili paste made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barely malt powder) and salt. This fermented condiment is both sweet and savory, with a major kick of spice. If you’ve ever had bibimbap, you’ve probably tried gochujang without even knowing it! You know that bright red paste that you can put on top and mix in? That’s gochujang paste!
Once I heard that it’s also delicious with noodles, I had to try it. Spicy ramen noodles?? Yes, PLEASE! To give these gochujang noodles a little bit of a healthier spin, I added thinly sliced peppers, a mix of shredded cabbage and carrots (buy it pre-shredded at most grocery stores!), and lean ground turkey. And even though it might seem a little exotic, you can get the key ingredient right at Whole Foods, Thrive Market, Amazon, and a lot of other grocery stores. I used Mother in Law’s paste for this recipe, but there are a bunch of other brands at grocery stores, too!
Gochujang Noodles Recipe
2-4 tbsp gochujang paste
2 tablespoons coconut aminos or soy sauce
1 tsp toasted sesame oil
2 tablespoons rice vinegar
2 tbsp water
1 tablespoon ginger paste
1 tablespoon olive oil
9.5-10 ounces ramen noodles (I also like these brown rice noodles, too!)
1 pound ground turkey
¼ cup finely chopped green onions
1 red pepper, thinly sliced
1 cup shredded cabbage/carrots (buy this pre-shredded at most grocery stores!)
finely chopped green onions for garnish
Whisk the gochujang paste, coconut aminos or soy sauce, sesame oil, rice vinegar, water, and ginger paste together. If you bought the Extra Spicy Gochujang instead of the regular (or if you are just sensitive to spice), only add 2 tbsp and work your way up!
Cook the noodles according to package instructions. Drain, rinse with water, and set aside. I made the whole package and then decided how many noodles I wanted to add when I tossed everything together.
Heat a nonstick pan over medium high heat. Add the ground turkey and saute for about 5 minutes, breaking it up as it cooks.
Add thinly sliced red pepper, one cup shredded cabbage/carrot mixture (buy this pre-shredded at most grocery stores!), and 1/4 cup green onions. Stir in about half of the sauce. Saute for 2 minutes.
Add noodles to the pan, along with the rest of the sauce. Stir to combine over a low heat. (Side note: if you like it spicier/saucier, you don’t need to add all of the noodles.)
Garnish with more green onions and enjoy!
So much better than takeout, right?!
How To Serve Gochujang Noodles
Make these for…
I personally think this is a great recipe for when you’re craving takeout. It’s carb-y and comforting, and you’re still sneaking some crisp veggies in there! It would also be perfect for a potluck or casual dinner party – any occasion when people aren’t afraid to slurp some spicy noodles 😂
Do they need to stay warm?
No! They’re obviously great right off the stove, but they’re also great cold – just like takeout lo mein that you want to dive your fork into the next day. This is one reason why they’re great for a potluck! They can be served at whatever temperature works for everyone else’s dishes.
What should I serve them in?
Literally anything! If you’re making them for a cozy night in, scoop them into bowls straight from the pan! If you’re hosting a dinner party or bringing them to a potluck, a big serving bowl would work great. That being said, if you’re hosting a party (and you are crafty), it would be SO cute to scoop individual servings into little takeout containers. Maybe with chopsticks? SO cute! Can’t you just see the instagrams now?! 😉
- 2-4 tbsp gochujang paste
- 2 tablespoons coconut aminos or soy sauce
- 1 tsp toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tbsp water
- 1 tablespoon ginger paste
- 1 tablespoon olive oil
- 9.5-10 ounces ramen noodles
- 1 pound ground turkey
- ¼ cup finely chopped green onions
- 1 red pepper, thinly sliced
- 1 cup shredded cabbage/carrots (buy this pre-shredded at most grocery stores!)
- finely chopped green onions for garnish
1. Whisk the gochujang paste, coconut aminos or soy sauce, sesame oil, rice vinegar, water, and ginger paste together. If you bought the Extra Spicy Gochujang instead of the regular (or if you are just sensitive to spice), only add 2 tbsp and work your way up!
2. Cook ramen noodles according to package instructions. Drain, rinse with water, and set aside.
3. Heat a nonstick pan over medium-high heat. Add the ground turkey and saute for about 5 minutes, breaking it up as it cooks.
4. Add thinly sliced red pepper, 1 cup shredded cabbage/carrot mixture, and 1/4 cup green onions. Stir in about half of the sauce. Saute for 2 minutes.
5. Add the noodles to the pan, along with the rest of the sauce. Stir to combine over a low heat. Garnish with more green onions and enjoy!
I am convinced that each batch of gochujang has a different amount of spice - so I recommend tasting it before you get started!! If it's knock-your-socks-off spicy, then only add 2 tbsp into the sauce. If it's got a kick, but nothing too crazy - add all 4 tbsp.
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Amount Per Serving: Calories: 450Total Fat: 15.4gSaturated Fat: 2.2gCholesterol: 84mgSodium: 1355mgCarbohydrates: 47.6gFiber: 2.7gSugar: 6.9gProtein: 31.3g
Want to remember this gochujang noodles recipe later? Pin the image below!
PS. You might also like Pineapple Fried Rice (great with salmon), Asian Quinoa Salad (perfect for lunches during the work week), and my Go-To Stir Fry Recipe (if you don’t want to make the sauce, I like Trader Joe’s Soyaki Sauce!). Let me know if you try any of them!