Udon Noodles with Gochujang Sauce and Stir-Fried Veggies
If you’re craving a bold, flavor-packed meal that comes together quickly, these Udon Noodles with Gochujang Sauce and Stir-Fried Veggies are for you! This dish delivers the perfect balance of heat, umami, and sweetness with a velvety sauce coating chewy udon noodles and crisp-tender vegetables. Whether you’re looking for an easy weeknight dinner or a delicious meal prep option, this recipe will satisfy every craving.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes, this dish is perfect for busy weeknights.
- Customizable: Swap out vegetables, adjust the spice level, or add protein like tofu, shrimp, or chicken.
- Healthy & Flavorful: Loaded with nutrient-dense vegetables and a well-balanced sauce, this meal is both wholesome and satisfying.
- Vegetarian-Friendly: Easily make it vegetarian by replacing the oyster sauce with a vegetarian alternative.
Ingredients You’ll Need
Noodles & Stir Fry:
- 8 oz. udon noodles (may sub lo mein, ramen, or spaghetti)
- 3 tablespoons neutral oil (like canola or vegetable)
- 8 oz. cremini mushrooms, sliced
- 1 red bell pepper, sliced
- 2 carrots, sliced
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, minced
- 1 bunch green onions, sliced (white and green parts separated)
- 3 cups fresh baby spinach, torn
- 1 cup Thai basil, chopped (may sub regular basil)
- Toasted sesame seeds and lime wedges for serving
Stir Fry Sauce:
- 3-4 tablespoons gochujang (4 tablespoons for a spicier kick)
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons oyster sauce (or vegetarian substitute)
- 2 tablespoons dark brown sugar (may sub light brown sugar)
- 2 tablespoons tahini (may sub peanut butter)
- 2 tablespoons lime juice
- 2 tablespoons water
- 2 teaspoons toasted sesame oil
- 1 teaspoon molasses
- 1 teaspoon cornstarch
Kitchen Equipment Needed
- Large pot for boiling noodles
- Large cast iron skillet or wok
- Cutting board & knife
- Mixing bowls for sauce preparation
- Whisk for combining sauce ingredients
- Tongs or chopsticks for tossing noodles
How to Make Udon Noodles with Gochujang Sauce
1. Cook the Noodles
Cook the udon noodles in a large pot of boiling water according to package directions. Drain and rinse under cool running water. Lightly drizzle with neutral oil and toss to prevent sticking. Set aside.
2. Cook the Mushrooms
Heat 3 tablespoons of neutral oil in a large cast iron skillet over medium-high heat. Once hot, add the mushrooms and stir to coat. Spread them into an even layer and cook undisturbed until golden brown on the bottom (about 10 minutes).
3. Make the Stir Fry Sauce
While the mushrooms are cooking, whisk together all the stir fry sauce ingredients in a medium bowl. Set aside.
4. Caramelize the Mushrooms
Once the mushrooms have developed a golden crust, give them a stir and continue to cook, stirring occasionally, until they are deeply caramelized (about 5 more minutes).
5. Stir Fry the Vegetables
Add the bell peppers, carrots, ginger, garlic, and the white parts of the green onions to the mushrooms. Cook for an additional 2 minutes, or until the onions have softened slightly.
6. Combine Everything
Pour the prepared sauce into the skillet and bring to a simmer. Stir until slightly thickened (about 1 minute). Add the cooked noodles, spinach, and Thai basil, then toss until the spinach is wilted (about 1 minute).
7. Garnish & Serve
Top with the green parts of the green onions and sprinkle with toasted sesame seeds. Serve with lime wedges for an extra burst of freshness.
Recipe Variations & Substitutions
- Protein Boost: Add crispy tofu, shrimp, or shredded chicken for extra protein.
- Gluten-Free: Use gluten-free noodles and swap soy sauce for tamari.
- Milder Heat: Reduce gochujang to 2 tablespoons and add an extra tablespoon of brown sugar.
- Extra Crunch: Add chopped peanuts or cashews before serving.
How to Store & Reheat Leftovers
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a skillet over medium heat with a splash of water or soy sauce to revive the sauce.
- Freezing: Not recommended, as the noodles may become mushy upon thawing.
FAQ
Can I make this ahead of time?
Yes! You can prep the sauce and chop the vegetables ahead of time to make cooking even quicker.
What is gochujang?
Gochujang is a Korean fermented chili paste that adds depth, spice, and a touch of sweetness to dishes.
Can I use different noodles?
Absolutely! Lo mein, ramen, or even spaghetti work well as substitutes.
What other vegetables can I use?
Broccoli, snap peas, or bok choy make great additions or substitutions.
How can I make this completely vegetarian?
Swap the oyster sauce for a vegetarian version or use hoisin sauce instead.
What to Serve with Udon Noodles
- Drink Pairings: Green tea, jasmine iced tea, or a crisp white wine like Sauvignon Blanc.
- Side Dish Ideas: Serve with Korean cucumber salad, kimchi, or a simple miso soup for a well-rounded meal.
Try It & Share!
We hope you love this Udon Noodles with Gochujang Sauce and Stir-Fried Veggies as much as we do! If you try it, be sure to leave a comment below and let us know how it turned out. Don’t forget to share this recipe with your friends and subscribe to our blog for more delicious meal ideas. Happy cooking!
