If you’re craving a super flavorful noodle dish that is so craveworthy and simple to make, look no further! These Spicy Caramelized Onion Gochujang Noodles are delicious and pack a flavor and spice punch, thanks to Korean gochujang.
These noodles are my new favorite, with a sauce that is SO simple to put together, and the veggie combinations for this dish are endless!
Ways To make this dish your own
We used bell pepper and cabbage here for our veggies, along with lots of fresh cilantro and mint (if you don’t like cilantro, you can use fresh parsley). I know that some people do not like cilantro, but if you’re a cilantro lover like me, well…I think you will appreciate the copious amount of cilantro in these noodles. With the combination of mint, it’s a winner!
Having said that, the dish would also work with fresh parsley or even basil. They are all fragrant and would allow you to change up the flavor to your liking.
Regarding veggies, feel free to use what you have in the fridge. Bell pepper and cabbage are a great combination, but you can also use broccoli or cauliflower, carrots or mushrooms, even eggplant and zucchini. If you’re using carrots, be sure to thinly slice them or shred them for faster cooking.
You can use your noodles of choice. Some good options are udon noodles, brown rice vermicelli, or soba noodles. Just be sure to not overcook the noodles, as some varieties can easily break apart when overcooked. You’ll want the noodles to hold up to the vegetables and sauce.
How These Spicy Caramelized Onion Gochujang Noodles Come Together
Start by putting a pot of water on to boil, for the ramen noodles. When the noodles are done cooking, drain and rinse the noodles, then toss them in 1 tsp sesame oil.
During the noodle cooking process, thinly slice the onions. Heat a large pan on medium heat and add the avocado oil and sliced onions. Toss and cook the onions on medium-low heat for 10-15 min, stirring occasionally. Add a bit of water during the cooking process if needed to prevent burning. Then add the diced bell peppers, stir and cover the pan. Cook 4-6 min until peppers become tender. Then add the shredded cabbage, and stir. Cook another 2-4 min, covered.
While the veggies are cooking, whisk up the sauce and finely chop the cilantro and thinly slice the mint. To make the sauce, grab a bowl and add all the sauce ingredients: gochujang, maple syrup, rice vinegar, reduced sodium soy sauce, sesame oil, garlic paste, and ginger paste. Whisk up the sauce until everything is fully combined.
By this time, the veggies should be ready. Add the sauce to the pan, as well as the cooked noodles. Stir well and add in the chopped herbs. Stir and top with toasted sesame seeds.
Other Delicious Noodle Recipes
Gochujang Peanut Sauce Noodles
Udon Noodles with Veggies and Soy Curls
Vegan Stir Fry Noodles with Crispy Tofu
Spicy Caramelized Onion Gochujang Noodles
Ingredients
- 6 oz. dry ramen 2 ramen “cakes”
- 2 tsp avocado oil
- 1/4 large white or yellow onion sliced
- 1 bell pepper diced
- 1 cup shredded cabbage or cole slaw mix
- 1-2 tbsp fresh cilantro finely chopped, to taste
- 1-2 tbsp fresh mint thinly sliced, to taste
- Sauce Ingredients
- 2 tbsp gochujang sauce*
- 1/4 cup maple syrup
- 6 tbsp reduced sodium soy sauce
- 2 tbsp rice vinegar / rice wine vinegar
- 4 tsp sesame oil
- 4 tsp ginger paste**
- 4 tsp garlic paste**
- 2 tsp toasted sesame seeds
Instructions
- Start by putting a pot of water on to boil, for the ramen noodles. When the noodles are done cooking, drain and rinse the noodles, then toss them in 1 tsp sesame oil.
- During the noodle cooking process, thinly slice the onions. Heat a large pan on medium heat and add the avocado oil and sliced onions. Toss and cook the onions on medium-low heat for 10-15 min, stirring occasionally. Add a bit of water during the cooking process if needed to prevent burning. Then add the diced bell peppers, stir and cover the pan. Cook 4-6 min until peppers become tender. Then add the shredded cabbage, and stir. Cook another 2 min-4 min, covered, until cabbage has wilted.
- While the veggies are cooking, whisk up the sauce and finely chop the cilantro and thinly slice the mint. To make the sauce, grab a bowl and add all the sauce ingredients: gochujang, maple syrup, rice vinegar, reduced sodium soy sauce, sesame oil, garlic paste, and ginger paste. Whisk up the sauce until everything is fully combined.
- By this time, the veggies should be ready. Add the sauce to the pan, as well as the cooked noodles. Stir well and add in the chopped herbs. Stir and top with toasted sesame seeds.
Notes
**Ginger paste and garlic paste can typically be found in the produce section of the grocery store. If you can’t find it, use around 1 inch of grated fresh ginger and 3-4 cloves of garlic (grated or minced).