These spicy Korean Gochujang noodles are loaded with veggies and tofu. A satisfying and easy dinner in under 30 minutes! Vegan and gluten-free.
My love for Asian-style noodles is not hidden from you. If you love them too then do not miss out on trying these chili garlic noodles or these Hakka noodles. These make an easy weeknight dinner.
What is Gochujang?
Gochujang is a Korean fermented red chili paste that is spicy with a little hint of sweetness. It is extremely versatile as it can add so much flavor to any recipe. If you love spicy food and haven’t tried Gochujang yet then you are missing out on some great flavor.
I was introduced to Gochujang here in the USA at a local restaurant. Then I stumbled upon this Korean paste in Traders Joe and now it is a staple in my pantry. As a spicy food lover, I like to add a dash of Gochujang in stir-fry like noodles, veggies, rice, or Tofu.
Have you tried adding it to your curries, creamy pasta sauce, or soup?? OMG!!!! It is just too amazing. You can say that we are hooked on it for life!!
The ingredient list
Noodles – I have used rice noodles for this recipe. You can use the noodles of your choice. Do not use vermicelli or very thin noodles.
Veggies – For convenience, I have used a readymade pack of veggies. You can choose from the recommendations mentioned in my substitute list.
Tofu – Firm or extra firm tofu is my choice for a stir-fry recipe. Silken tofu is too soft and will break easily.
Oil – I like a combination of sesame and veg oil. Sesame is too strong in taste so combining the oils gives a balanced taste.
Ginger and garlic – Lots of it for maximum flavor.
It’s all about the sauce!!
Gochujang – This is the main ingredient of this sauce. Spicy and flavorful.
Low-sodium soy sauce – For the tanginess. I prefer my soy sauce with less salt.
Maple Syrup – To balance out the spice from the gochujang. I like my noodles spicy and sweet.
Best way to prep tofu for a stir-fry.
- Pressing the water out of the tofu is the key to cooking it. So that it can absorb the flavors of the sauce.
- Take off the tofu block from the package. I press the tofu to get rid of excess water by placing it on a strainer/colander.
- And top the tofu gently with some weight so that the tofu is pressed down and excess water drains slowly.
- You will even need to place the colander on a bowl to collect the dripping water from the tofu.
- Now, this weight can be a stack of sturdy bowls or a heavy pan. Press it down for at least 20 minutes.
Steps to make spicy Gochujang noodles.
- Make the stir-fry sauce and keep aside.
- In the wok, add the vegetable oil. Once warm, fry the chopped tofu. Fry until golden brown on both sides, flipping them once in between.
- In the wok, add the sesame oil. On a high flame cook the ginger and garlic. Once brown, add in the veggies. Cook it for a minute stirring occasionally.
- Add the sauce and the noodles. Add in the cooked tofu and spring onions. Mix well. Taste and adjust the seasoning if needed. Serve warm.
What kind of noodles to use?
I used brown rice and buckwheat soba noodles, but you can use ramen noodles, regular white or brown noodles, udon noodles, or even just spaghetti. Whatever you have on hand is fine!
Possible substitutes
- Trader Joe’s “Ready Veggies” pack features Kale, brussels sprouts, carrots, broccoli, red cabbage, and snow peas. It is a very convenient blend of vegetables great for stir-frying.
- You can easily swap it with 3 cups of vegetables of your choice. I would recommend choosing from bell peppers, onion, spring onion, bok choy, zucchini, cauliflower, green beans, cabbage, mung bean sprouts, edamame, baby corn, bamboo shoots, water chestnut.
- Swap maple syrup with agave, brown sugar, or palm sugar.
- Substitute soy sauce with liquid aminos.
- Add peanuts or cashews for a crunch.
- A handful of Thai basil leaves or chopped cilantro tastes amazing. Fold it towards the end of cooking.
Important notes
- Prepare all the ingredients before starting to stir-fry including mixing the sauce.
- Stir-fry in a deep pot or wok on high heat for maximum taste.
- Do not overcook the veggies.
- A little charred or burnt garlic and ginger make this noodle recipe very delicious.
- This stir-fry sauce is very forgiving. You can add or reduce the sauces to your preference.
- Do not add salt as soy sauce and gochujang has it.
Storing leftovers.
- This noodle recipe makes a great next-day office lunch. It doesn’t get soggy like pasta.
- Store any leftovers in an air-tight container in the fridge for up to 3 days. Reheat when you want to eat.
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Spicy recipes you should try –
Chili Garlic Green Beans Stir-Fry
Gochujang Noodles Vegetable Tofu Stir-Fry
Ingredients
- 10 oz Rice noodles or of choice
- 2 tablespoons minced garlic
- 1.5 tablespoons grated ginger
- 2 tablespoons sesame oil OR oil of choice.
- 3 tablespoons vegetable oil divided.
- 12 oz Trader Joes Ready veggies pack Or Vegetable medley of your choice see notes
- 1/2 cup spring onions chopped (optional)
- 16 oz firm or extra firm tofu
For making the sauce mixture.
- 1/3 cup low-sodium soy sauce
- 2 tablespoons maple syrup see notes
- 3 tablespoons gochujang paste
- A couple of twists of Pepper to taste
Instructions
- Cook the noodles according to the package. Keep aside.
Prep the tofu.
- Take off the tofu block from the package. I press the tofu to get rid of excess water by placing it on a strainer/colander. And top the tofu gently with some weight so that the tofu is pressed down and excess water drains slowly. You will even need to place the colander on a bowl to collect the dripping water from the tofu.
- Now, this weight can be a stack of sturdy bowls or a heavy pan. Press it down for at least 20 minutes.
- Now cut the tofu into cubes. Sprinkle some salt and pepper over it.
Make the sauce mixture.
- Whisk up everything called for the sauce in a bowl. Keep aside.
Stir-fry process.
- In the wok, add the vegetable oil.
- Once warm, fry the chopped tofu.
- Fry until golden brown on both sides, flipping them once in between.
- take them out and keep them aside.
- In the same wok, add the sesame oil.
- On a high flame cook the ginger and garlic.
- Once brown, add in the veggies, and pepper to taste.
- Cook it for a minute stirring occasionally.
- Add the sauce and the noodles.
- Add in the cooked tofu and spring onions.
- Mix well. Taste and adjust the seasoning if needed.
- Serve warm.
Notes
Possible substitutes
- You can use the noodles of your choice. I recommend soba, udon, whole wheat spaghetti, and rice noodles.
- Trader Joe’s “Ready Veggies” pack features Kale, brussels sprouts, carrots, broccoli, red cabbage, and snow peas. It is a very convenient blend of vegetables great for stir-frying.
- You can easily swap it with 3 cups of vegetables of your choice. I would recommend choosing from bell peppers, onion, spring onion, bok choy, zucchini, cauliflower, green beans, cabbage, mung bean sprouts, edamame, baby corn, bamboo shoots, water chestnut.
- Swap maple syrup with agave, brown sugar, or palm sugar.
- Substitute soy sauce with liquid aminos.
- Add peanuts or cashews for a crunch.
- A handful of Thai basil leaves or chopped cilantro tastes amazing. Fold it towards the end of cooking.
Important tips!
- Prepare all the ingredients before starting to stir-fry including mixing the sauce.
- Stir-fry in a deep pot or wok on high heat for maximum taste.
- Do not overcook the veggies.
- A little charred or burnt garlic and ginger make this noodle recipe very delicious.
- This stir-fry sauce is very forgiving. You can add or reduce the sauces to your preference.
- Do not add salt as soy sauce and gochujang has it.
comments and suggestions are welcome