Gochujang Chilli Oil Noodles

Gochujang Chilli Oil Noodles

These noodles are genuinely one of those recipes we keep coming back to on weeknights when we want something that feels special but takes almost no effort. The gochujang and chilli oil combo hits that perfect sweet, spicy, nutty note that just makes you want to keep eating. There's real depth from the toasted sesame and peanut butter, and the hot oil poured over everything at the end is a bit of a magic trick. Honestly, 20 minutes and you've got something that tastes like it took way longer. Make these tonight, you won't regret it.

Cook: 20 min
Serves 2

Before You Start

  • Mortar and pestle
  • Small saucepan
  • Small pan

Ingredients

  • 1 tbsp toasted sesame seeds
  • 2 spring onions
  • 1 big garlic clove
  • 1 tsp chilli flakes
  • ½ tsp caster sugar
  • 1 tbsp rice wine vinegar
  • 2 tbsp gochujang paste
  • 1 tbsp peanut butter
  • 3 tbsp vegetable oil
  • 2 portions of udon noodles
  • spring onion
  • roasted peanuts
  • edamame beans

Method

1

Prepare the veg

  • Slice the spring onions thinly and peel the garlic.
2

Prepare noodle aromatics

  • In a small pan, toast the sesame seeds on a medium to low heat until fragrant.
  • In a mortar and pestle, grind the sesame seeds until almost a powder.
  • Grate the garlic and add to the sesame seeds, then add the chilli flakes, sugar, rice wine vinegar, gochujang, peanut butter and a pinch salt.
3

Heat the oil

  • In a small saucepan, heat the oil until sizzling.
  • Once hot, pour it into the mortar and carefully stir everything together so that you have a smooth sauce.
4

Prepare noodles

  • Cook the noodles according to instructions on the pack.
5

Time to serve

  • Transfer the cooked noodles to a bowl, then smother them in your sauce, add a generous splash of boiling water for extra creaminess.
  • Stir through the sliced spring onions, saving some for garnish.
  • Finish with chopped roasted peanuts, your reserved spring onions and edamame if you like.

Tips & Variations

  • Toast your sesame seeds properly: Keep the heat low and your eye on the pan. They go from perfect to burnt really quickly, and the flavour difference is massive so it's worth the attention.
  • Adjust the heat your way: Gochujang varies in spice level depending on the brand, so taste as you go. If you want it milder, dial back the chilli flakes first. If you want it hotter, Ian always adds an extra pinch.
  • Add something on top: We love finishing these with sliced cucumber, shredded spring onion, or a soft-boiled egg if you want to make it feel a bit more substantial. A handful of roasted peanuts on top is also absolutely brilliant.

Why This Works

The trick here is toasting and grinding the sesame seeds before building the sauce. It sounds like a small thing but it unlocks this deep, nutty flavour that you just don't get from pre-ground sesame. Then pouring the hot oil directly over the aromatics blooms everything at once, and that's what gives these noodles that proper restaurant-level hit.