Description
Creamy Gochujang Udon Noodles combine the chewy texture of udon noodles with a rich, spicy, and slightly sweet Korean chili paste sauce. Enhanced with fresh vegetables and a luscious creamy sauce made from heavy cream or coconut milk, this stir-fried dish offers a perfect balance of heat, creaminess, and vibrant flavors. Ideal for a flavorful weeknight meal, it can be customized with your choice of protein such as tofu, chicken, or shrimp.
Ingredients
Scale
Noodles
- 200 g dried or fresh udon noodles
Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup heavy cream or coconut milk
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
Stir-Fry
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 1 cup mixed vegetables (such as bell peppers, carrots, and snap peas), julienned
Garnish
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Optional Protein
- Protein of choice (such as tofu, chicken, or shrimp), cooked and sliced
Instructions
- Cook Noodles: Prepare the udon noodles according to package instructions. Once cooked, drain them well and set aside to prevent sticking.
- Make Sauce: In a small bowl, combine the gochujang, soy sauce, sesame oil, minced garlic, grated ginger, heavy cream (or coconut milk), sugar, and rice vinegar. Whisk together until a smooth, uniform sauce is formed.
- Sauté Onions: Heat vegetable oil in a large skillet over medium-high heat. Add the thinly sliced onions and cook, stirring occasionally, until they become translucent and release a fragrant aroma.
- Cook Vegetables: Add the julienned mixed vegetables to the skillet. Stir-fry for about 3 to 4 minutes until the vegetables are tender but still crisp.
- Add Sauce: Pour the prepared gochujang sauce into the skillet with the vegetables. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to thicken slightly and meld with the vegetables.
- Combine Noodles and Protein: Gently add the cooked udon noodles to the skillet. Toss everything to coat the noodles evenly with the sauce and vegetables. If using your choice of cooked protein, add it now and stir well to incorporate.
- Finish Cooking: Continue cooking for another 2 to 3 minutes, stirring occasionally, until everything is heated through and well combined.
- Serve and Garnish: Serve the creamy gochujang udon noodles hot, garnished with sliced green onions and toasted sesame seeds for added flavor and texture.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adjust the amount of gochujang to control the spice level according to your preference.
- Feel free to add your favorite protein such as tofu, chicken, or shrimp to make it a complete meal.
- Use fresh vegetables preferred in your region for variation and seasonality.
- Leftover noodles can be stored in an airtight container in the refrigerator for up to 2 days.
