Gochujang Noodles

Gochujang Noodles

We are genuinely obsessed with these gochujang noodles right now. That sauce, smoky, spicy, creamy, and a little bit tangy, comes together in about the same time as the noodles cook, which feels like magic every single time. It's the kind of dinner that tastes like you really know what you're doing in the kitchen, even if you're exhausted and just want something quick and incredible. The gochujang brings this deep, fermented heat that you just can't fake, and the cream rounds it all out into something seriously silky and satisfying. If you've got six minutes and a craving for something bold, this is your answer tonight.

Cook: 6 min
Serves 2

Before You Start

  • Large pot for boiling noodles
  • Frying pan
  • Garlic crusher

Ingredients

  • 2 portions of noodles of your choice
  • 2 cloves of garlic
  • 2 spring onions
  • 1 tbsp olive oil
  • 2 tbsp gochujang paste
  • 2 tbsp tomato purée
  • 150ml plant-based cream
  • sesame seeds

Method

1

For the noodles

  • Cook the noodles in boiling water for 3-4 minutes, or according to the instructions on the pack
2

While the noodles are simmering, make the gochujang sauce

  • Peel and crush the garlic
  • Trim and slice the spring onions
  • Heat 1 tbsp olive oil in a frying pan over medium heat. Once warm, gently fry the garlic until golden, taking care not to burn it. Add the gochujang, tomato puree, cream and 100ml of water to the pan. Stir to combine, and let it bubble for 2 minutes. Add the cooked noodles and fold to cover and coat. Finally, stir through the spring onions
3

Time to serve

  • Transfer the noodles to bowls and garnish with sesame seeds

Tips & Variations

  • Don't rush the garlic: This is the one step where patience really pays off. Medium heat, gentle frying, and you're looking for golden, not brown. It makes a huge difference to the final flavour.
  • Adjust the heat: Gochujang varies in spice level by brand, so taste your sauce before you toss in the noodles and add more if you want more fire, or a tiny splash of extra cream to mellow it out.
  • Toppings make it: We love finishing this with sliced spring onions, sesame seeds, and a drizzle of sesame oil. It goes from great to properly restaurant-level with those little finishing touches.

Why This Works

The trick here is getting the garlic perfectly golden before you add anything else, because that's where all the depth comes from. Burnt garlic will ruin it, so keep the heat medium and keep your eye on it. Once you add the gochujang and tomato puree to that golden, fragrant base, the whole sauce just comes alive, and the cream ties everything together into something that coats the noodles beautifully.