15-minute Creamy Gochujang Noodles

These creamy gochujang noodles are my go-to whenever I’m craving something cozy, spicy and full of flavor, but don’t want to spend much time cooking. The sauce is rich and silky from the peanut butter, slightly sweet, a little tangy and balanced with that deep umami heat you can only get from gochujang – the iconic Korean chili paste.

INGREDIENTS YOU’LL NEED

• Udon noodles: Fresh udon works best for that chewy, bouncy texture, but shelf-stable or frozen udon will also do the job. These are the base of your gochujang udon noodles.
• Peanut butter: Makes the sauce creamy and smooth. Use creamy peanut butter for best results.
• Gochujang: The star ingredient – a Korean chili paste that brings heat, umami, and depth to your gochujang noodles.
• Soy sauce: Adds saltiness and savory balance.
• Rice vinegar: Brings brightness and acidity to cut through the creamy sauce.
• Honey or maple syrup: A little sweetness to balance the spice and vinegar.
• Hot noodle water: Helps emulsify and thin the sauce so it coats the noodles perfectly.
• Spring onions & sesame seeds: For topping. They add crunch, freshness, and a little color.
• Optional add-ons: Fried egg, soft-boiled egg, sautéed greens, crispy tofu or cooked chicken. They are all great additions to turn these creamy gochujang noodles into a more filling meal.

HOW TO MAKE CREAMY GOCHUJANG NOODLES

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Cook the noodles

Boil the udon noodles according to package instructions. Just before draining, scoop out a few tablespoons of the starchy noodle water – you’ll need it for the sauce. Drain and set the noodles aside.

Step 2: Make the sauce

In a large bowl, whisk together the peanut butter, gochujang, rice vinegar, soy sauce, honey (or maple syrup), and 2 tablespoons of the hot noodle water. Keep whisking until the sauce looks smooth and glossy. (It may seem thin at first – that’s perfect.)

Step 3: Toss & serve

Add the cooked noodles to the bowl and toss until each strand is coated in the creamy, spicy sauce. Top with sliced spring onions, sesame seeds, and any extras you like. I love adding a fried egg on top.

NOTES FROM MY KITCHEN

When I’m craving something fast, comforting, and a little spicy, these gochujang noodles are one of my favorite “instant satisfaction” dinners. The sauce comes together in seconds, and because udon is so bouncy and chewy, every bite feels cozy and indulgent without much effort at all.

Taste as you go – gochujang can vary in heat and saltiness depending on the brand. If you want it spicier, add more gochujang. If you want it creamier, whisk in a little extra peanut butter or noodle water. The sauce should be silky and loose before you toss in the noodles; it thickens as it clings to them.

I love topping mine with a fried egg, but it’s also amazing with sautéed bok choy, crispy tofu, or leftover chicken. It’s the kind of quick noodle dish you can play with depending on your mood and it always comes out satisfying.

15-minute Creamy Gochujang Noodles

Recipe by Magda | Good Food Discoveries

5.0 from 4 votes

These creamy gochujang noodles are my go-to whenever I’m craving something cozy, spicy and full of flavor, but don’t want to spend much time cooking. The sauce is rich and silky from the peanut butter, slightly sweet, a little tangy and balanced with that deep umami heat you can only get from gochujang – the iconic Korean chili paste.

Course: LunchCuisine: Korean, AsianDifficulty: Easy

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Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories per serving

540

kcal

Total time

15

minutes

Cook Mode

Keep the screen of your device on

INGREDIENTS

• 2 portions fresh udon noodles (about 400g)

• 2 tbsp peanut butter (creamy works best)

• 1 tbsp gochujang (Korean chili paste)

• 1 tbsp rice wine vinegar

• 2 tbsp soy sauce

• 1 tbsp honey or maple syrup

• 2 tbsp noodle cooking water

• Spring onions, thinly sliced

• Sesame seeds

• Optional: fried egg, soft-boiled egg, sautéed greens, crispy tofu, or cooked chicken

DIRECTIONS

• Boil the udon noodles according to package directions. Just before draining, scoop out a few tablespoons of the noodle water – you’ll use this to loosen the sauce. Drain and set aside.
• In a large bowl, whisk together the peanut butter, gochujang, rice vinegar, soy sauce, honey (or maple syrup) and 2 tablespoons of the hot noodle water. Stir until smooth and creamy. (It’ll look thin at first but thickens up once the noodles go in.)
• Add the cooked noodles to the bowl and toss until they’re fully coated in that glossy, spicy sauce.
• Top with sliced spring onions, sesame seeds, and whatever extras you like – I almost always fry an egg to throw on top.

Notes

• Store leftovers of these gochujang noodles in an airtight container for up to 2 days.
• Gochujang can vary in heat depending on the brand. Taste as you go and add more gochujang if you want it spicier. If you want it creamier, whisk in a little extra peanut butter or noodle water. The sauce should be silky and loose before you toss in the noodles; it thickens as it clings to them.
• I love topping mine with a fried egg, but it’s also amazing with sautéed bok choy, crispy tofu, or leftover chicken. It’s the kind of quick noodle dish you can play with depending on your mood and it always comes out satisfying.
• The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

• Total number of serves: 2
• Calories: 540kcal
• Fat: 22g
• Carbohydrates: 70g
• Protein: 15g

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