Spicy, Creamy Gochujang Noodles: Your 20-Minute Weeknight Obsession

This recipe for Gochujang Noodles is both spicy and incredibly savory, creating a dish you won’t be able to stop eating! Ready in just 20 minutes, it’s the perfect foundation for any protein, making it an ideal weeknight meal. Each bite of these creamy gochujang noodles is buttery and luxuriously smooth.

Using rice noodles is key here. Their natural starchiness creates a luscious, thick sauce, while their inherent stickiness ensures every strand is coated in that flavorful goodness. If you prefer to use up pasta from your pantry, spaghetti, angel hair, or linguine can be fantastic alternatives for these gochujang buttered noodles.

Speaking of pantry staples, this 20-minute recipe relies on just a few key ingredients to infuse these Korean Gochujang Noodles with serious flavor. Gochujang, hoisin, fresh lime, garlic, and toasted sesame oil do all the heavy lifting to deliver an unforgettable taste.

Completely optional, but I love making this dish with a mix of both zucchini noodles and rice noodles. Not only are you sneaking in extra veggies, but the zucchini noodles add a delightful crunch that perfectly complements the chewy rice noodles. It’s a match made in heaven!

This recipe article was originally published in November of 2019, it has since been updated with helpful tips, ingredient notes and step-by-step images.

Ingredients Needed

Below are a handful of notes to help make this recipe a resounding success. The full recipe, with precise ingredient amounts, can be found in the recipe card below.

• Zucchini: I love incorporating spiralized zucchini (zucchini noodles) alongside rice noodles. They add a wonderful crisp-tender texture to the finished dish.
• Rice Noodles: Feel free to use any variety of rice noodles you prefer, such as pad thai, stir-fry, vermicelli, or straight cut. You’ll need 8 ounces, but if you decide to omit the zucchini, use 16 ounces of rice noodles.
• Gochujang: This is a cornerstone ingredient! Gochujang is a fermented Korean chili paste that delivers a unique blend of sweet, spicy, and savory notes. It has a vibrant red color, a sticky, thick texture, and is widely used as a condiment or in sauces in Korean cuisine. (Imagine a “sticky tomato paste” to get a sense of its consistency). You can typically find it in the Asian section of your local grocery store, often sold in short, red rectangular containers. Alternatively, gochujang is readily available online.
• Hoisin Sauce: Also known as Peking sauce, this common Chinese condiment brings a rich, salty-sweet depth of flavor to the sauce. Look for hoisin in the Asian aisle of your supermarket.
• Lime Juice: You’ll need one fresh lime for this recipe. A squeeze of fresh lime juice is crucial for balancing out the savory and spicy elements of the dish. Rice vinegar can also be used as a substitute.
• Olive Oil: Opt for a mild olive oil here, as you’ll also be adding fragrant toasted sesame oil and butter (trust me on the butter!).
• Garlic: Fresh is always best! You’ll need 1 teaspoon of minced fresh garlic.
• Cornstarch: A spoonful of cornstarch is essential for achieving that beautifully thick and smooth sauce.
• Toasted Sesame Oil: Just a couple of teaspoons of this ingredient will significantly amp up the nutty, aromatic flavor of these noodles.
• Butter: Two tablespoons of butter are vital for creating that luscious, silky texture that makes these gochujang noodles so irresistible.
• Scallions and Sesame Seeds: Garnish your finished noodles with sliced scallions for a fresh, oniony note and toasted sesame seeds for an extra touch of nuttiness. These are optional but highly recommended!

How To Make Easy Gochujang Noodles

1. Spiralize the zucchini, then toss the strands with salt and let them drain in a colander set over a bowl for about 15 minutes while you prepare the other components.

Tip: Cut any excessively long strands of zucchini noodles. If they are too long, they can create a tangled knot of noodles.

2. Prepare the gochujang sauce by whisking together the gochujang, hoisin, lime juice, olive oil, and minced garlic in a bowl.

3. Cook the rice noodles according to their package directions. Once cooked, drain them and transfer them back to the pot over medium heat. Pour the prepared gochujang sauce over the noodles and cook for 2 minutes, tossing to coat.

Tip: Cooking the pasta and sauce together over medium heat for just a minute or so is all you need to cook out the raw “bite” from the fresh garlic.

4. Firmly squeeze the drained zucchini noodles to release as much excess water as possible (you’ll be surprised how much comes out!). Reserve this liquid for later. Add the squeezed zucchini noodles to the pot with the rice noodles and sauce, and gently toss until everything is well combined and coated.
5. In the bowl with the reserved zucchini water, whisk together about ½ cup of the water with the cornstarch to create a slurry. This is an essential step for a thick, smooth sauce. Add the cornstarch slurry to the pot of noodles and cook for about 1 minute, stirring constantly, until the sauce thickens to your desired consistency.
6. Remove the pot from the heat and stir in the unsalted butter and a drizzle of toasted sesame oil. Toss until the butter is melted and everything is glossy and delicious.

Serving Suggestions

Honestly, I often find myself eating this dish straight out of the pot with a fork – it’s that good! But when I practice a bit more self-control, I love topping each serving of these creamy gochujang noodles with a protein.

Crispy tofu strips or crispy shredded tofu are both fantastic options for a satisfying meatless meal. Pan-seared chicken breast is a personal favorite, offering a delightful contrast. These noodles also make an excellent side dish for steak, especially thinly sliced grilled skirt steak.

Pair these noodles with:

Crispy Tofu

Shredded Tofu

Pan Seared Chicken Breast

Grilled Skirt Steak

Storage and Reheating

Store any leftover gochujang noodles in an airtight container in the refrigerator for up to four days. When reheating, gently warm them in the microwave on partial power until they are warmed through and saucy again. You might need to add a splash of water to loosen them up a bit.

For longer storage, these noodles can be frozen for up to two months.

More Gochujang Delights

Gochujang is incredibly versatile! I use it in all sorts of recipes. It’s fantastic in one of my favorite weeknight meals, sheet pan Korean Meatballs. Its sticky and slightly sweet qualities also make it perfect for glazes, like in a savory Korean Beef Stew with glazed short ribs.

You can also quickly whip up an easy gochujang aioli by mixing it into mayonnaise, perfect for all kinds of sandwiches, especially leftover meatloaf sandwiches!

And for a truly unexpected twist, try upgrading homemade caramel corn with a touch of gochujang for a sweet and spicy kick!

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