Chewy udon noodles tossed with shiitake mushrooms and red pepper in a spicy, savoury gochujang sauce with soy, rice vinegar and garlic.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 2
Cuisine: Korean
Course: Main Dish
Tags: Gochujang Noodles · Udon Noodles · Korean Recipes · Spicy Noodles · Vegetarian · Quick & Easy
Ingredients
For the Noodles
- 200g HAKUBAKU udon noodles
- 1 cup shiitake mushrooms, sliced
- 1 red pepper, sliced
- 2 spring onions, thinly sliced
- 2 cloves garlic, minced
- Oil, for cooking
For the Gochujang Sauce
- 2 tbsp CJ-Bibigo gochujang
- 2 tbsp Lee Kum Kee Premium Light Soy Sauce
- 1 tbsp OBENTO Rice Wine Vinegar
- 1 cup chicken or vegetable stock
To Garnish
- Sliced spring onions
Method
1. Prepare the vegetables
Slice the shiitake mushrooms, red pepper and spring onions.
Reserve some of the sliced spring onions for garnish.
2. Stir-fry the vegetables
Heat a little oil in a large frying pan over medium heat.
Add the shiitake mushrooms, red pepper and spring onions.
Stir-fry for approximately 5 minutes, until the vegetables begin to soften.
3. Add the garlic
Add the minced garlic to the pan.
Stir-fry for approximately 1 minute, until fragrant.
4. Make the gochujang sauce
In a small bowl, combine the gochujang, light soy sauce, rice wine vinegar and chicken or vegetable stock.
Mix until smooth and well combined.
5. Cook the noodles
Cook the udon noodles according to the packet instructions until tender.
Drain well and set aside.
6. Add the sauce
Pour the prepared gochujang sauce into the pan with the vegetables.
Stir well and cook for a couple of minutes until heated through.
7. Add the noodles
Add the cooked udon noodles to the pan.
Toss everything together until the noodles are evenly coated in the sauce and heated through.
8. Serve
Divide the noodles between two bowls.
Garnish with the reserved sliced spring onions and serve hot.
Notes
- Adjust the spice: Add more or less gochujang depending on your preferred spice level.
- Use vegetable stock: Use vegetable stock to keep the dish vegetarian.
- Add protein: Chicken, prawns, tofu or sliced beef can be added for a more substantial meal.
- Keep the noodles chewy: Avoid overcooking the udon and drain them as soon as they are tender.
