Go Go Gochujang Noodles — a plant-based Other recipe by BOSH!
Jump to recipeMore Dinner recipes →

Go Go Gochujang Noodles

We make these gochujang noodles on repeat, honestly. There's something about that deep, smoky, spicy kick from the gochujang combined with silky shiitake mushrooms and crispy tenderstem broccoli that just hits every single time. It's got that perfect balance of heat, savouriness, and a little sweetness that makes you go back for another forkful before you've even finished the first. The whole thing comes together in about 20 minutes too, which means it's genuinely weeknight-doable even when you're tired. Make it tonight, trust us on this one.

Cook: 20 min
Serves 2

Before You Start

  • Wok
  • Tongs
  • Large pan for boiling noodles

Ingredients

  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp tomato paste
  • 1 tbsp brown sugar
  • 1 tsp ginger paste
  • 60g gochujang paste
  • 1 x 400g can of coconut milk
  • 2 tbsp toasted sesame oil
  • 150g sugar snap peas
  • 200g tenderstem broccoli
  • 250g Shiitake mushrooms
  • 2 garlic cloves
  • 2 red bell peppers
  • 150g dried plant-based noodles
  • Salt & pepper to taste
  • 2 tbsp sesame seeds
  • 4 spring onions

Method

1

Prep your veg

  • Start by slicing your shiitake mushrooms in half, then peel and chop the garlic down to a paste
  • Chop the ends off the tenderstem broccoli and slice the red pepper into thin strips
2

Start cooking

  • Place a wok over a medium heat and pour in the sesame oil, make sure the pan is well coated in the oil before adding the shiitake mushrooms
  • Sweat the mushrooms for around 5 minutes until soft, if they begin to stick add a splash of water
  • Next, add your chopped garlic and red pepper
  • Stir for 2 - 3 minutes until the peppers are soft
  • Time to build some flavour, add the gochujang paste along with rice wine vinegar, soy sauce, ginger paste, tomato paste and brown sugar
  • Stir everything together until all the veg is well coated
  • Then add the tin of coconut milk, tenderstem broccoli and sugar snap peas
  • Let this bubble away for 5 - 10 minutes on a medium heat, turning the temperature down to low once the broccoli is cooked
3

For the noodles

  • Boil a kettle of water then pour it into a pan on a high heat
  • Drop your noodles in, refer to the instructions on the back of the pack but it should only take 1 - 2 minutes to cook the noodles
  • Grab a pair of tongs and scoop the noodles out of the pan and drop them straight into your wok
  • Mix everything together until the noodles are well coated

Tips & Variations

  • Go easy on the gochujang at first: It varies a lot in heat level depending on the brand, so start with a little less than you think you need and taste as you go. You can always add more but you can't take it out.
  • Swap the veg: We love this with tenderstem broccoli and red pepper but you could easily throw in pak choi, sugar snap peas, or even frozen edamame if that's what you've got in the fridge.
  • Noodle choice matters: We use thick wheat noodles here because they hold the sauce beautifully, but ramen noodles or even soba work really well if that's what you've got to hand.

Why This Works

The trick here is sweating those shiitake mushrooms low and slow in sesame oil first, letting them go properly soft and golden before anything else goes in. That's where a huge amount of the depth comes from. The gochujang then coats everything in this sticky, spicy glaze that clings to every strand of noodle, and the garlic paste melts right into the sauce rather than sitting in chunks.