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Spicy Vegan Gochujang Noodles

Updated: May 18

Vegan Recipes Lacto Vegetarian Plant based Recipes Creamy Spicy Vegan Gochujang Noodles
Spicy Vegan Gochujang Noodles

Ignite a fiery delight in your vegan recipes with these Spicy Vegan Gochujang Noodles. Laden with the zest of Gochujang and the crunch of fresh bell peppers, this vegan noodle dish promises a burst of flavours that's sure to enliven your dining experience. A vegan and lacto vegetarian recipe that will impress everyone.



Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes



For the Gochujang Sauce:

  • 2 tablespoons miso paste (preferably Korean soybean paste, if available)

  • 2 tablespoons tomato paste

  • 1 tablespoon maple syrup or sugar

  • 1 tablespoon Korean red pepper flakes (gochugaru)

  • 1 teaspoon soy sauce

  • 1 teaspoon rice vinegar

  • 2 cloves of garlic, finely minced

  • 1 small piece of ginger, grated

  • 2 teaspoons sesame oil

  • 60ml water, or as needed to reach desired consistency

For the Noodles:

  • 200g udon noodles

  • 1 red bell pepper, julienned

  • 1 yellow bell pepper, julienned

  • 2 spring onions, finely sliced

  • 1 tablespoon sesame seeds

  • 2 tablespoons vegetable oil



  1. Start by preparing the Gochujang sauce. In a bowl, combine the miso paste, tomato paste, maple syrup, gochugaru, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk together until well combined. Gradually add water, stirring continuously until the sauce reaches a smooth, paste-like consistency. Adjust seasoning to taste.

  2. Cook the udon noodles according to the package's instructions. Once al dente, drain and rinse with cold water to stop the cooking process. This ensures the noodles retain their texture and do not overcook when added to the pan.

  3. In a large pan, heat the vegetable oil over medium heat. Add the julienned bell peppers and stir fry until they start to soften but still retain some crunch, about 3 to 4 minutes.

  4. Reduce the heat to low and add the prepared Gochujang sauce to the peppers. Stir the sauce in the pan for a couple of minutes to gently cook the garlic and ginger, allowing the flavours to meld.

  5. Increase the heat back to medium, add the noodles to the pan, and toss everything together ensuring that the noodles are evenly coated with the Gochujang sauce. If the sauce is too thick, a splash of water can be added to loosen it. Stir fry for another 2 minutes until everything is well combined and the noodles are warmed through.

  6. Transfer the noodles to serving bowls. Garnish with a generous sprinkle of spring onions and sesame seeds.

  7. Serve immediately and enjoy the rich, bold flavours of your homemade spicy vegan Gochujang noodles.


Additional Tips:

  • If you desire an extra kick, sprinkle some chilli flakes on top before serving.

  • Remember to adjust the level of heat according to your preference by altering the amount of gochugaru.

  • For a quick version you can purchase vegan gochujang instead of making it from scratch.


Allergy information / alternatives:

  • For a gluten-free alternative, ensure that the udon noodles and soy sauce are gluten-free.


Nutritional Information (per serving):

  • Calories: Approximately 450

  • Protein: 12g

  • Fats: 14g (Saturated: 2g)

  • Carbohydrates: 68g (Sugars: 10g)

  • Fibre: 5g

  • Sodium: 1000mg

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.


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