Korean Spicy Noodles
Korean Spicy Noodles is a bowl recipe ready in 25 min. It makes 2 servings, each 550 kcal with 13 g protein. Beginner level, 18 ingredients, and it keeps for work lunches.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 25 min20 min hands-on
- Beginnerlevel
- 550kcal a serving
- 13 gprotein
What is Korean Spicy Noodles
Chewy udon noodles stir-fried with cabbage, carrot, mushrooms and bok choy in a slightly spicy gochujang sauce.
- Bowls · Vegetarian
- Knife basics
- Sautéing & stir-fry
- Work lunch
How to make Korean Spicy Noodles
Tips from the cook
- Prep everything before you start: the cooking takes only minutes.
- The heat depends on your gochujang and gochugaru, so check the packs. Mild gochugaru with medium gochujang is a good start.
- Never add udon straight from the pack: soak it, or boil it 1–3 minutes, or it breaks and the vegetables overcook.
- Add chicken, or top with a fried egg, for more protein.
Step by step with timers, in your shopping list in one tap.
Meal prep and storage
Still good after 2 to 3 days in the fridge, cold or microwaved.
Keeps 3–4 days in the fridge; reheat with a little water.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Korean Spicy Noodles substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Udon noodles1 option
- Rice noodles (thick) 1:1 by weight
Less chew.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
Mushrooms3 options
- Zucchini (courgette), salted and drained 1:1 by weight
Soft and watery.
- Caramelised onions 1:1 by weight
Sweeter.
- Extra-firm tofu 1:1 by weight
Breaks down in long cooking.
Still contains soy.
Spring onions2 options
- Chives 1:1 by volume, add at end
Not cooked well.
- Leek, thin use 1/2 as much (stronger)
Gochujang2 options
- Miso + chilli powder or paprika + pinch cayenne + honey 1 tbsp = 1/2 tbsp miso + 1/2 tbsp chili
Less sweet.
Still contains soy.
- Chilli powder + mushroom powder + honey (soy-free) 1:1
Less depth.
Gochugaru2 options
- Sweet paprika + cayenne (3:1) 1:1 by volume
Less fruity.
- Sweet paprika alone 1:1
No heat.
Soy sauce2 options
- Tamari (labelled gluten-free) 1:1
Still soy.
Still contains soy.
- Coconut aminos 1:1 (sweeter, use a bit more salt)
Less salty; dark, sold in health-food aisles.
Sesame oil2 options
- Neutral oil (sunflower or rapeseed) 1:1
Loses the toasted nutty flavour in dressings.
- Peanut oil (not for peanut allergy) 1:1
Still contains peanuts.
Roasted seaweed1 option
- Leave out garnish only
Sesame seeds2 options
- Leave out (garnish only) leave out (garnish only)
- Poppy seeds 1:1
Different flavour.
Serve it with
- Kimchi
- Pickled radish
- Miso soup
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