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.

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.

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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 12 votes

Print Recipe

Prep Time: 18 minutes mins

Cook Time: 12 minutes mins

Total Time: 30 minutes mins

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

• Blender

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.

Author: Laura Wright

Course: Main Course, Side Dish

Diet: Gluten Free, Vegan

Keyword: 30 minutes, agave nectar, arrowroot powder, avocado oil, blender, broccolini, brown rice noodles, carrots, cashew butter, edamame, fall, garlic, ginger, gochujang, lime, maple syrup, noodles, ramen noodles, rice vinegar, sesame seeds, skillet, snap peas, spring, summer, tahini, tamari, winter