Ingredients
Scale
- 8 oz dried udon noodles
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup (for vegan)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp water
- 1 tbsp vegetable oil
- Sesame seeds and sliced green onions for garnish
- Sliced jalapeño (optional)
Instructions
- Boil udon noodles according to package instructions; drain and set aside.
- In a small bowl, whisk together gochujang, soy sauce, honey, garlic, ginger, and water.
- Heat sesame oil and vegetable oil in a large skillet over medium heat. Sauté garlic and ginger for 30 seconds until fragrant.
- Pour in the gochujang sauce and simmer for 1–2 minutes until slightly thickened.
- Add cooked noodles and toss until evenly coated.
- Serve immediately, garnished with sesame seeds, green onions, and jalapeño.
Notes
- For extra protein, add cubed tofu or sliced chicken.
- Adjust spice level by adding more or less gochujang.
- Use tamari for gluten-free option.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 12g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 0mg
