Description
A warm, comforting bowl of udon noodles tossed in a rich and creamy gochujang sauce, loaded with fresh vegetables and optional protein. Perfect for cozy weeknight dinners or whenever you crave bold, spicy, and savory flavors in a satisfying noodle dish. Inspired by Korean flavors, this recipe combines creaminess, umami, and a touch of heat for a deliciously balanced meal.
Ingredients
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12 oz (340 g) fresh or frozen udon noodles
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1 small onion, thinly sliced
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1 bell pepper, thinly sliced
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1 medium carrot, julienned
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1 zucchini, julienned
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3 tablespoons gochujang (Korean chili paste)
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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1 teaspoon sugar or honey
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1 cup vegetable broth
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1/2 cup heavy cream or coconut cream for dairy-free option
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1 teaspoon toasted sesame seeds
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2 green onions, sliced for garnish
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Optional protein: tofu, chicken, shrimp, or beef strips
Instructions
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Bring a large pot of water to a boil. Cook the udon noodles according to package instructions. Drain and set aside.
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In a large skillet or wok, heat sesame oil over medium heat. Add garlic and onions and sauté for 2–3 minutes until fragrant.
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Add bell peppers, carrot, and zucchini. Stir-fry for 3–4 minutes until vegetables are slightly tender but still crisp.
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In a small bowl, whisk together gochujang, soy sauce, rice vinegar, sugar, and vegetable broth until smooth. Pour over the vegetables and bring to a gentle simmer.
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Reduce heat to low and stir in the heavy cream or coconut cream. Cook for 2 minutes until the sauce thickens slightly.
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Add the cooked udon noodles to the skillet and toss until noodles are evenly coated with the creamy sauce.
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If using protein, add it now and gently mix to combine. Heat through for 2–3 minutes.
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Sprinkle with toasted sesame seeds and sliced green onions. Serve hot.
Notes
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Adjust the spice level by adding more or less gochujang.
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Fresh vegetables provide better texture, but seasonal vegetables can be used.
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Protein can be added for a more filling meal.
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Leftover noodles can be stored in the fridge for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes