A vibrant and hearty noodle dish combining the bold, fermented chili paste of Korean gochujang with the creamy richness of peanut butter. This vegetarian-friendly recipe delivers a satisfying balance of sweet, savory, and spicy flavors in a comforting bowl of noodles.
Spicy Gochujang Peanut Noodles
A vibrant and hearty noodle dish combining the bold, fermented chili paste of Korean gochujang with the creamy richness of peanut butter. This vegetarian-friendly recipe delivers a satisfying balance of sweet, savory, and spicy flavors in a comforting bowl of noodles.
Ingredients
- 200 g ramen noodles or other desired noodles
- 2 tbsp gochujang Korean chili paste
- 4 tbsp peanut butter creamy or crunchy
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp maple syrup or honey for non-vegan
- 1 clove garlic minced
- 0.5 inch ginger grated
- 0.5 cup vegetable broth or water
- 0.25 cup water for thinning sauce
- 0.5 cup edamame shelled
- 1 cup spinach fresh
- 0.25 cup green onions sliced
- 2 tbsp crushed peanuts for garnish
Instructions
- 1. Cook noodles according to package directions. Drain and set aside. 2. While noodles cook, prepare the sauce: In a medium bowl, whisk together gochujang, peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, grated ginger, and vegetable broth until smooth. Add the extra water to reach desired consistency. 3. In a large skillet or wok, heat a drizzle of oil over medium heat. Add edamame and cook for 2-3 minutes. 4. Add the cooked noodles and the prepared sauce to the skillet. Toss to coat evenly. 5. Stir in the fresh spinach and cook until wilted, about 1-2 minutes. 6. Serve immediately, garnished with sliced green onions and crushed peanuts.
Notes
For extra protein, add pan-fried tofu or tempeh. Adjust gochujang for desired spice level. Garnish with chopped peanuts, cilantro, or a squeeze of lime for added freshness. Add more water or broth to thin the sauce if desired.
