15-Minute Creamy Gochujang Noodles

Why You’ll Love This Recipe

I love this dish for how quickly it comes together and how satisfying it is with minimal effort. The sauce is creamy, spicy, slightly sweet, and completely addictive. I can customize it depending on what I have—toss in a fried egg, sautéed greens, or leftover tofu or chicken to make it a full meal. It’s quick, flexible, and always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 portions fresh udon noodles (about 400g)

• 2 tbsp creamy peanut butter

• 1 tbsp gochujang (Korean chili paste)

• 1 tbsp rice wine vinegar

• 2 tbsp soy sauce

• 1 tbsp honey or maple syrup

• 2 tbsp noodle cooking water

• Spring onions, thinly sliced

• Sesame seeds

Optional toppings: fried egg, soft-boiled egg, sautéed greens, crispy tofu, cooked chicken

Directions

1. I cook the udon noodles according to the package directions. Right before draining, I scoop out a few tablespoons of the hot noodle water—this helps loosen the sauce.

2. In a large bowl, I whisk together the peanut butter, gochujang, rice vinegar, soy sauce, honey (or maple syrup), and 2 tablespoons of the noodle water until smooth and creamy. It may look thin at first, but it thickens as it coats the noodles.

3. I add the drained noodles to the sauce and toss until fully coated and glossy.

4. I top everything with spring onions, sesame seeds, and any extras I’m in the mood for—my go-to is a fried egg, but sautéed bok choy or crispy tofu also taste amazing.

Servings and timing

This recipe makes 2 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Each serving has about 540 calories—just right for a quick lunch or dinner.

Variations

I often adjust the spice level by adding more or less gochujang. When I want it creamier, I mix in an extra spoonful of peanut butter or a splash of noodle water. Sometimes I swap the udon noodles for ramen or rice noodles if that’s what I have on hand. Toppings are endless—think leftover rotisserie chicken, roasted veggies, or even crushed peanuts for crunch.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 2 days. To reheat, I warm the noodles in a pan or microwave with a splash of water to loosen the sauce and bring back that silky texture. They’re best enjoyed fresh, but they still taste great the next day.

FAQs

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that’s spicy, slightly sweet, and full of umami. I usually find it in the international aisle of my grocery store or at Asian markets.

Can I make this dish nut-free?

Yes! I swap the peanut butter for sunflower seed butter or tahini when I want a nut-free option. The result is still creamy and flavorful.

Is there a substitute for udon noodles?

Definitely. I’ve used ramen noodles, rice noodles, or even spaghetti in a pinch. Udon gives the best chewy texture, but any noodle works.

How spicy is this dish?

That depends on the gochujang brand and how much I use. I usually start with 1 tablespoon and adjust from there. For extra spice, I add chili flakes or a dash of hot sauce.

Can I make this ahead of time?

It’s best fresh, but I sometimes prep the sauce ahead and store it in the fridge. Then I just cook the noodles and mix everything when I’m ready to eat.

Conclusion

These Creamy Gochujang Noodles are a fast, flavorful dish I can always count on. With just a few ingredients and 15 minutes, I get a spicy, creamy bowl of comfort that’s endlessly customizable. It’s the kind of recipe I keep coming back to—easy, satisfying, and full of bold, delicious flavor.

Print