I'm a huge fan of Korean cuisine, peanut sauce, and of course noodles. What makes this noodle dish stand out is its creamy peanut flavor, enhanced by a spicy kick from Gochujang paste.
I opted for cut noodles for their chewy texture and perfect size, making each bite so satisfying. Give it a try, and I promise you'll be coming back for more!
Remember to top the noodles with a sunny-side-up egg.
What is Gochujang?
Gochujang paste is like the MVP of Korean cooking. It's this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder.
You'll find it in a lot of Korean dishes, adding that delicious kick and depth of flavor.
It's basically a must-have in your pantry if you're into Korean cooking or just want to spice up your meals with something delicious.
Why you'll love this recipe
You’ll love this spicy Gochujang peanut noodle for several reasons!
The combination of creamy peanut sauce and spicy Gochujang paste creates a flavor explosion that’s both bold and addictive.
The creamy richness of the peanut sauce is perfectly complemented by the spice of the Gochujang, resulting in the perfect blend of flavors that will leave your taste buds tingling with delight.
Ingredients
Noodles:
- Thick Cut Noodles - I used thicker, squiggly wheat noodles but feel free to use whichever you like!
For the Sauce:
- Szechuan chili flakes - these aren't as spicy as it sounds but a little goes a long way for flavor and spice.
- Garlic - can't be skipped!
- Green onion - complements the dish well with extra kick of flavor.
- Peanut butter - one of the key ingredients for that nutty flavor. You can use creamy or crunchy for this!
- Gochujang - the other key ingredient here. This gives the dish spice and also helps thicken up the sauce.
- Soy sauce - adds umami flavor to the dish.
- Avocado oil - this will be heated up and poured over the above ingredients. I like avocado oil because it is more heart healthy but feel free to use any neutral oil with a high smoke point.
- Noodle water - save a bit of that starchy water that was used to cook the noodle to loosen up the sauce to desired consistency.
Garnishes:
- Sesame seed, green onions, soft-boiled or fried egg - You can garnish with anything to your heart's desire!
How to Make Spicy Gochujang Peanut Noodles
Step 1: Cook the Noodles
Bring a pot of water to a boil, add the noodles, and cook until chewy and al dente, following the instructions on the package.
Reserve about ⅓ cup of the starchy cooking water for later, then drain the noodles.
Step 2: Prepare the Sauce
Heat avocado oil in a small pan for 3-4 minutes, ensuring it doesn’t burn.
In a heatproof bowl, combine chili flakes, garlic, green onion, peanut butter, gochujang, and soy sauce. Carefully pour the hot oil over the mixture and let it sizzle. Stir well to combine.
Step 3: Adjust the Sauce Consistency
Gradually add the reserved starchy noodle water to the sauce, a little at a time, until it reaches a thick, creamy consistency. Add salt to taste.
Step 4: Combine and Serve
Pour the sauce over the cooked noodles and mix until evenly coated. Garnish with green onions and sesame seeds.
For an optional topping, add a soft-boiled or fried egg before serving. Enjoy!
Tips
- This noodle dish is incredibly versatile. You can customize it with your favorite protein or vegetables to make it your own.
- Adjust the spice level to your liking by adding more or less Gochujang paste and Szechuan chili flakes.
Storage
Store in an air-tight container in the fridge up to 2-3 days
Ingredients
4 oz. wheat noodles
1 tablespoon Szechuan chili flakes
1 small clove garlic, minced
1 tablespoon chopped green onion
3 tablespoon peanut butter
2 tablespoon gochujang
1 tablespoon soy sauce
3 tablespoon avocado oil
⅓ cup cooked noodle water, plus more to adjust for sauce consistency
Salt to taste
Garnish: Sesame seed, green onions, soft boiled or fried egg
Instructions
1. Add water to pot and bring to boil. Add noodles and cook until chewy and al-dente (follow instructions on package). Save about ⅓ cup of the starchy water for later
2. Heat avocado oil but be careful not to let it burn (about 3-4 minutes). Add chili flakes, garlic, green onion, peanut butter, gochujang, and soy sauce to a bowl then add hot oil and let it sizzle. Mix well to combine.
3. Add starchy cooked noodle water to loosen the sauce and add more little by little as needed to ensure thickened, creamy consistency. Add salt to taste.
4. Pour sauce over cooked noodles and mix well. Garnish with green onions and sesame seed. Add optional soft boiled or fried egg.
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