Intro to Gochujang Fire Noodles:
These are spicy, tangy, just a little sweet, and absolutely delicious. Gochujang is a Korean chili paste and if it’s not already in your cabinet, after trying this dish, it will surely become an essential!
Gochujang Sauce v. Paste
I typically use the gochujang from the brand “Chung Jung One” from the grocery store, Ralphs. (Not sponsored lol). This version is more of a sauce consistency and a bit milder than traditional gochujang paste. It is also vegan and doesn’t contain alcohol which is why I like to purchase this particular version. It reminds me of the gochujang sauce that is served at my local bibimbap place!
If you would like to use traditional gochujang paste, which I have been told has a stronger flavor, I recommend significantly reducing the quantity that is called for in this recipe.
The Perfect Toppings:
Feel free to use whatever veggies you prefer in this dish to add some extra substance and a little crunch. I love using green cabbage but shredded carrots, mushrooms, or bean sprouts would work well in this too.
For protein I also love adding tofu to these noodles (and pretty much to all my noodle dishes actually). To get the perfectly baked tofu, use a block of extra firm tofu and cut it into cubes. Spread the cubes evenly apart on top of parchment paper and bake it in the oven at 350 degrees for 30 minutes to get the perfect texture.
Keys to Success:
PRO TIP: Make sure to let your sauce thicken up before adding in your noodles. The cornstarch slurry will help with process but it will take a minute or two to thicken. So let the sauce thicken and then add the noodles in to get the appropriate texture; if you add the noodles too soon the consistency of the sauce will be too thin to stick to the noodles and coat them evenly.
PRO TIP: Make sure to garnish with scallions and sesame seeds for an added boost of flavor that will elevate this dish.
More Recipes You’ll Love
Gochujang Fire Noodles
- 1/2 a Shallot (sliced)
- 2 tbsp Garlic (finely chopped)
- 4 tbsp Gochujang Sauce (I used the Chung Jung One Brand which is a milder sauce rather than a strong paste)
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 2 tbsp Honey
- 3/4 tsp Red Chili Flakes
- 1 tbsp Corn Starch
- 1/4 c Water
- 1 tbsp Canola Oil
- Extra Firm Tofu
- Green Cabbage
- Green Onions (for garnish)
- Sesame Seeds (for garnish)
- Noodles (I used one serving of wei chuan low mein noodles)
- Press your tofu, cube it, and bake in the oven at 350 degrees for 30 minutes.
- Sauté your shallot in the canola oil on medium heat until translucent.
- Add chopped garlic and sauté for another minute or so.
- Add in your cabbage and sauté until it slightly wilts.
- Add in gochujang sauce, soy sauce, rice vinegar, honey, and red chili flakes.
- Mix cornstarch in with the water and then add in this mixture to the sauce.
- Let the sauce simmer on low for a couple of minutes until it thickens.
- Add in baked tofu and any other toppings of choice, along with your noodles.
- Garnish with green onions and sesame seeds.