Extra Veggie Vegan Gochujang Noodles

Created by Laura Wright
5 from 11 votes

Ready in 30 minutes and loaded with spicy and deep flavour, these slightly creamy vegan Gochujang noodles combine with plenty of chopped vegetables and protein-rich edamame for a satisfying and nourishing meal.

An overhead shot shows an individual bowl serving of veggie-filled vegan Gochujang noodles. A fork is sticking out of the noodles.

Learn how to make these extra veggie Gochujang noodles in about 30 minutes with 3 simple steps. With plenty of chopped broccolini and snap peas, these gluten-free and vegan noodles are perfect for anyone that loves spicy noodles and upping their veg intake! The sauce is made from a blend of Gochujang, raw cashew butter, lime, garlic, ginger, Tamari, and a few more pantry ingredients, striking a perfect balance of spicy, savoury, and creamy. I love eating these hot straight from the skillet on the stovetop, but they also work great as cold noodles the next day.

An overhead shot shows a bunch of vegan Gochujang noodles in a skillet with lots of sautéed chopped vegetables. The noodles are garnished with sliced green onions and sesame seeds.
An overhead shot shows ingredients used for a vegan noodle stir fry dish.
An overhead shot shows a hand using a wooden utensil to stir up fine cuts of vegetables in a sauté pan.

Another quick and highly flavourful vegan dinner for you! I particularly enjoy the simple prep methods for this one. You just blend up the sauce and then quickly cook the noodles and veg on the stove. I usually have all of the sauce ingredients on hand or in my pantry, and the vegetables can be swapped based on what you need to use up. The pops of edamame throughout are delightful and add some plant-based protein. I’m always in the mood for a saucy and spicy stir fried noodle dinner. I do love to load it up with vegetables though.

Inspiration for this recipe:

  • What is Gochujang? This is a foundational ingredient in Korean cuisine that is usually used in combination with other items like soy sauce and acid-containing components. It’s a paste made of fermented soybeans, glutinous rice, gochugaru chili flakes, and more. Eric Kim has a great article about it here (NYT gift link). The spicy and savoury profile is pretty irresistible in my books and is perfect for adding flavour quickly.
  • This recipe does borrow from Korean bibim guksu (mixed noodles), a cold noodle dish that uses Gochujang in combination with sweet and acidic components to form a sauce. My recipe is not authentic to this particular dish or 100% directly inspired by it, but does work with a similar flavour profile. If you were looking for a recipe in that style, I recommend this one from My Korean Kitchen.

The assembly steps for this recipe are straightforward. Blend the sauce first and then chop up your vegetables. Cook the noodles according to package directions minus a minute or two (I used these millet and brown rice ramen). Then simply sauté the veggies and combine them with the sauce and noodles, tossing until hot.

If you’re like me, once you introduce Gochujang to your cooking, you won’t be able to stop. It really does enhance almost anything! Fans of this recipe may also like: Spicy Maple Tofu Bowls with Golden Garlic Rice & Broccolini, One-Pan Harissa Eggplant & Pearl Couscous, and Cold Ginger Noodle Salad with Mint, Edamame & Orange.

An up close, overhead shot shows "cakes" of ramen noodles in water.
An overhead shot shows thawed and shelled edamame being poured into a pan with sautéed chopped vegetables.
An overhead shot shows a Gochujang sauce being poured over sautéed vegetables and cooked brown rice ramen noodles.
An up close, overhead shot shows a bunch of vegan Gochujang noodles with lots of sautéed chopped vegetables. The noodles are garnished with sliced green onions and sesame seeds.
An overhead shot shows a apir of tongs lifting some Gochujang noodles out of a skillet.

Extra Veggie Vegan Gochujang Noodles

Ready in 30 minutes and loaded with spicy and deep flavour, these vegan Gochujang noodles combine with plenty of chopped vegetables and protein-rich edamame for a satisfying meal.
5 from 11 votes
An overhead shot shows an individual bowl serving of veggie-filled vegan Gochujang noodles. A fork is sticking out of the noodles.
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings 3 -4

Ingredients

Gochujang Sauce

  • 2 tablespoons Gochujang
  • 2 tablespoons Tamari
  • 2 tablespoons raw cashew butter
  • 1-2 tablespoons maple syrup or agave nectar
  • 1 tablespoon lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon tomato paste
  • 2 cloves garlic, peeled
  • 1- inch piece of ginger, peeled
  • 2 teaspoons arrowroot powder
  • 1 cup vegetable stock

Noodles & Veggies

  • 10 oz (294 grams) noodles of choice
  • 1 tablespoon avocado oil
  • 1 medium carrot, thinly sliced
  • 1 bunch broccolini, chopped
  • 2 cups snap peas, ends trimmed and chopped
  • 1 cup frozen shelled edamame, thawed
  • sea salt and ground black pepper, to taste
  • 3 green onions, sliced
  • sesame seeds to garnish, optional

Equipment

Notes

  • You can swap cashew butter with tahini or smooth raw almond butter.
  • Feel free to make this work with whatever vegetables you have on hand! Just as long as you have about 5 cups of chopped vegetables total.
  • I used millet and brown rice-based ramen noodles for this version. Any noodles that you like should work fine!

Instructions

  • In an upright blender, combine the Gochujang, Tamari, cashew butter, maple syrup, lime juice, rice vinegar, tomato paste, garlic, ginger, arrowroot, and vegetable stock. Blend on high until smooth, about 30 seconds. Set aside.
  • Cook the noodles according to package directions minus 1-2 minutes. Drain and set aside.
  • Heat a large, deep skillet over medium heat. Once hot, pour in the oil and swirl it around. Add the carrots, broccolini, and snap peas and sauté until all vegetables are beginning to soften, about 5 minutes. Add the edamame and cook for another 2 minutes or so, stirring often. Season with salt and pepper.
  • Add the noodles and all of the sauce to the skillet. Stir and toss with tongs until noodles are hot all the way through and sauce is starting to thicken, about 1 minute. Add the green onions and toss once more. Enjoy the Gochujang noodles hot garnished with sesame seeds if you like.
24/04/2024
Posted in: autumn, broccoli, carrots, creamy, gluten free, main course, nut free, quick, salty, side dish, spicy, spring, summer, umami, vegan, winter

18 comments

Recipe Rating




  • Andrea

    Looks delicious! Is there anything I could substitute the arrowroot powder with? Or maybe just leave it out altogether?

  • Melanie

    5 stars
    This sauce! Everything about this recipe is good, but that sauce is a 10/10 flavor bomb. Thanks for another amazing vegan meal!

  • Karen Witthoeft

    5 stars
    This was such an easy and really delicious recipe. I added some tofu to the mix. It was .

  • Jen

    5 stars
    Delicious! Perfect flavourful week night meal. Will definitely have it on regular rotation. Thanks so much Laura!

    • Laura Wright

      Thanks for leaving this comment and review, Jen! Really glad you enjoyed it :)
      -L

  • Katie

    5 stars
    This was quick, healthy, and delicious! Will definitely make again.

  • marion

    5 stars
    Tasty, perfectly balanced and very versatile recipe ! I used what i had in my fridge (asparagus, carrots, spinach) , peanut butter and added some vegan meat to boost the protein content.
    Will definitely redo ! Thank you very much

  • Caroline

    5 stars
    Super easy and quick, delicious, my new go to recipe thank you

  • Kate

    5 stars
    Phenomenal. So easy and delicious.

  • Nicole

    5 stars
    This recipe popped up in my inbox on a day I was looking for a stir-fry type recipe to use up an obscene amount of bok choy I bought! The flavour is INCREDIBLE. I’m already making this again today. Thank you!!!!

  • Feli

    Hi, do you recommend a Gochujang brand? The products I found in our local Asian stores all had long lists of unpronounceable ingredients.
    I would love to find a high-quality product.
    Thanks <3

  • Elmore

    5 stars
    The blender sauce was the hook for me!
    Super easy and customizable to taste preference (sweet/sour/salt ratio). Enough sauce to double amount of veg (used addl cabbage, bell peppers, asparagus I had on hand). My grandkids gobbled it down! Thank you!

  • Ruth

    5 stars
    So delicious and easy to make! I used small chopped vegetables I had on hand..red pepper, cabbage, broccoli and frozen peas.

  • Wendy

    5 stars
    This was delicious! I didn’t modify the recipe at all. It had lots of veggies, a touch of spiciness, and good depth of flavor. Not hard to make and a lovely weeknight dinner. I’ll be making it again!

  • Teresa

    Please,please add the option when printing your recipes to allow the picture to print as well. This helps tremendously when going through printed out recipes and deciding on a meal. We eat with our eyes first!

    • Laura Wright

      Thank you for this suggestion Teresa. I will look into it!
      -L