Spicy Gochujang Noodle Stir-fry
A vibrant, spicy Korean-inspired stir-fry featuring chewy wheat noodles tossed in a bold gochujang sauce with crisp vegetables. Quick enough for a wee...
4 servings
Korean fusion Cuisine
🟡Intermediate★★★☆☆
May 28, 2025
24 views
Ingredients
🌾
200 g
dried wheat noodles
about 7 oz
🌾
1 tablespoon
rice vinegar
💧
2 tablespoons
soy sauce
🥬
1 inch piece
ginger
minced (about 1 tablespoon)
💧
2 tablespoons
hot water or vegetable broth
optional, to adjust sauce consistency
📦
3 tablespoons
Gochujang
🫒
2 tablespoons
vegetable oil
🫒
1 tablespoon
sesame oil
📦
1 tablespoon
honey
🥬
1
small yellow onion
thinly sliced
📦
1 teaspoon
toasted sesame seeds
for garnish
🥬
1
medium carrot
julienned
🥬
1
red bell pepper
thinly sliced
🥬
3
garlic cloves
minced
📦
3
scallions
white and green parts separated, thinly sliced
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Bring a large pot of water to a rolling boil (vigorous bubbles across the surface). Add dried wheat noodles and cook until al dente, about 5–6 minutes; this timing ensures a firm, chewy texture that holds up during stir-frying.
Step 2
Drain dried wheat noodles in a colander and rinse under warm water to remove surface starch. Shake off excess water and toss with a thin film of vegetable oil to prevent any clumping; set aside.
Step 3
In a medium bowl, whisk together Gochujang, soy sauce, sesame oil, rice vinegar and honey until a smooth, homogeneous sauce forms. Resting the mixture for 5 minutes allows the chili paste to hydrate and flavors to meld.
Step 4
Place a wok or large skillet over medium-high heat until a drop of water sizzles instantly. Add vegetable oil and swirl to coat the cooking surface; a properly heated pan develops the signature wok hei aroma.
Step 5
Add white parts of scallions, small yellow onion, medium carrot and red bell pepper. Stir continuously for 2–3 minutes, tossing vegetables until they just begin to soften and their natural colors intensify; this flash-cooking preserves both crunch and visual appeal.
Step 6
Push the vegetables to the edges of the wok, creating a well in the center. Add garlic cloves and ginger. Stir rapidly for 30 seconds until fragrant, taking care not to let the garlic brown to avoid bitterness.
Step 7
Pour the sauce into the center of the wok, stirring to deglaze the pan and reduce slightly for about 1 minute. You should see gentle bubbling and the sauce should coat the back of a spoon, concentrating its umami-rich intensity.
Step 8
Add the prepared dried wheat noodles. Using tongs, toss vigorously to ensure each strand is evenly coated. If the sauce feels too thick or begins to stick, drizzle in hot water or vegetable broth, flipping the noodles until a glossy sheen develops.
Step 9
Taste the noodles and adjust seasoning with a pinch of salt or extra soy sauce if needed. Cook for an additional 30 seconds to fully marry the flavors.
Step 10
Transfer Spicy Gochujang Noodle Stir-fry to warmed serving plates or a shallow platter. Garnish with green parts of scallions and toasted sesame seeds. Serve immediately to maintain maximum texture and heat.
✨Chef's Tips
- ★Rinse and toss the noodles with vegetable oil immediately after draining to remove excess starch and prevent clumping, ensuring each strand remains distinct in the final dish.
- ★Keep the wok or skillet at medium-high heat throughout to achieve a quick flash-cook on the vegetables, preserving their vibrant color and crisp-tender bite.
- ★Allow the whisked sauce to rest for 5 minutes before using; this hydrates the Gochujang, resulting in a smoother texture and deeper flavor development.
- ★Use a splash of hot water or vegetable broth to adjust the sauce consistency on the fly, creating a glossy coating that adheres perfectly to the noodles without drying out.
- ★For restaurant-style plating, use tongs to twirl individual portions into neat nests on shallow bowls, then finish with a delicate scatter of sesame seeds and scallion ribbons.
gochujangnoodle stir-fryspicyweeknight dinnervegetarian