Ingredients
Scale
For the Sauce:
- 2 tablespoons Korean gochujang
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
For the Noodles:
- 8 ounces noodles (ramen, udon, rice noodles, or spaghetti)
- 2 green onions, thinly sliced (for garnish)
- 1 teaspoon sesame seeds (optional)
Optional Add-Ins:
- Vegetables: julienned carrots, spinach, bok choy, or bell peppers
Proteins: chicken, shrimp, or tofu
Instructions
- Cook the Noodles
-
- Bring a pot of water to a boil and cook noodles according to package instructions. Reserve 1/4 cup of noodle water before draining.
- Make the Sauce
-
- In a bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic until smooth.
- Sauté the Vegetables (Optional)
-
- Heat 1 tablespoon of oil in a skillet over medium heat. Sauté vegetables until tender but still vibrant in color.
- Combine Noodles & Sauce
-
- Add cooked noodles and sautéed vegetables (if using) to the skillet. Pour the sauce over the noodles and toss until evenly coated. If the sauce is too thick, add a splash of reserved noodle water.
- Garnish & Serve
-
- Serve noodles on a plate or bowl. Garnish with green onions, sesame seeds, and an extra drizzle of sesame oil if desired.
Notes
- Adjust the amount of gochujang to your spice tolerance.
- Sauce can be prepared ahead of time and stored in the fridge for up to a week.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to refresh the noodles.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: ~350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg