These Gochujang Peanut Sauce Noodles are beyond delicious, with a spicy and flavorful sauce and lots of bright veggies. If you’re looking for a new go-to lunch or light dinner, this dish is for you!
These noodles are the perfect combination of spice, tang, and savory goodness balanced with loads of nutritious and crisp vegetables. The sauce is my new favorite and is perfectly irresistible made with gochujang.
Gochujang sauce is a Korean chili paste that has a kick and goes so well in this peanut sauce and countless other dishes. I always keep a bottle on hand. It is an ingredient that adds big flavor in no time. You can find gochujang in the international aisle of the supermarket near the teriyaki and soy sauces.
If you want to try a substitute, use hoisin sauce – the flavor is different but it will also work really well in this dish. Alternatively, if you would like to avoid the level of spiciness, use a small amount to start with.
Other Delicious Noodle Recipes
Udon Noodles with Veggies and Soy Curls
Stir Fry Noodles with Crispy Tofu
Gochujang Peanut Sauce Noodles
- 4 oz. brown rice noodles
- 1 cup thinly sliced red cabbage
- 3/4-1 cup edamame to taste
- 1 cup broccoli florets cut into small bite-sized pieces
- 2 tbsp chopped cilantro
Gochujang Peanut Sauce
- 1/4 cup natural peanut butter
- juice of 1 lime
- 2 tsp toasted sesame oil
- 2 tbsp gochujang sauce*
- 2 tbsp tamari
- 2 tbsp maple syrup
- 2 tsp garlic powder
- 4 tsp ginger paste
- 1 1/2 to 3 tbsp water
- Cook noodles according to package directions, then drain and rinse them in warm water. Drain them well then drizzle in 1 tsp toasted sesame oil. Meanwhile, in a small bowl, add all sauce ingredients and whisk them together, starting with 1 tbsp water and adding more water slowly until desired consistency.
- Serve the noodles with sauce, red cabbage, edamame, broccoli florets, and cilantro.