Name: Creamy Gochujang Udon Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean Fusion
Ingredients: 2 packs fresh or frozen udon noodles; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1/4 cup chopped scallions (white and green parts separated); 2 tablespoons gochujang (Korean red chili paste); 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon maple syrup or honey; 1/2 cup unsweetened coconut milk or heavy cream; 1 tablespoon tahini or peanut butter (optional for extra creaminess); Salt to taste; Toasted sesame seeds, for garnish; Additional chopped scallions, for garnish

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Creamy Gochujang Udon Noodles are coated in a rich, velvety sauce that combines the heat of gochujang with the nutty depth of sesame and a touch of sweetness. With every bite, I get a comforting, spicy-sweet fusion experience that feels both cozy and bold. This dish comes together fast, making it perfect for weeknight dinners or whenever I’m craving something creamy and satisfying with a kick.

Creamy Gochujang Udon Noodles

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 packs fresh or frozen udon noodles

1 tablespoon sesame oil

3 cloves garlic, minced

¼ cup chopped scallions (white and green parts separated)

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon maple syrup or honey

½ cup unsweetened coconut milk or heavy cream

1 tablespoon tahini or peanut butter (optional for extra creaminess)

Salt to taste

Toasted sesame seeds, for garnish

Additional chopped scallions, for garnish

Directions

I start by cooking the udon noodles according to the package directions. If I’m using frozen ones, I just boil them for 1–2 minutes until they separate, then drain and rinse them under cold water.

In a large skillet or wok, I heat sesame oil over medium heat. Then I add the minced garlic and the white parts of the scallions, sautéing for 1–2 minutes until fragrant.

Next, I stir in the gochujang, soy sauce, rice vinegar, and maple syrup. I let it cook for about 30 seconds so everything blends and caramelizes a bit.

I lower the heat and stir in the coconut milk or cream, and tahini or peanut butter if I’m using it. I whisk until it’s smooth and creamy, letting it simmer for 2–3 minutes.

Then I add the cooked noodles to the sauce, tossing them gently to coat. I cook them for another 1–2 minutes until they’re warmed through.

I always taste and adjust the salt or spice as needed before serving.

Finally, I plate the noodles and top them with sesame seeds and the green parts of the scallions.

Servings and timing

Servings: 2

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Calories per serving: Approximately 410 kcal

Variations

Make it vegan: I stick with coconut milk and maple syrup.

Extra creamy: I like to add both coconut milk and tahini for a double dose of creaminess.

Add protein: Sometimes I toss in tofu cubes, shredded chicken, or a poached egg.

More veggies: I often stir in spinach, mushrooms, or julienned carrots during the simmering step.

Spice it up: I add extra gochujang or a sprinkle of red pepper flakes if I want more heat.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. The noodles soak up the sauce as they sit, so I usually add a splash of water, broth, or coconut milk when reheating on the stovetop or in the microwave. I reheat gently until warmed through to keep the sauce smooth and the noodles tender.

FAQs

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that’s savory, spicy, and slightly sweet. I usually find it in the international aisle of the grocery store, at Asian markets, or online.

Can I use dried udon noodles instead of fresh or frozen?

Yes, I can use dried udon, but I make sure to cook them according to the package instructions. The texture might be a bit firmer, but it still works well with the sauce.

Is there a substitute for tahini or peanut butter?

If I don’t have either, I simply skip it. The sauce is still creamy thanks to the coconut milk or cream, but the nutty addition does add a deeper flavor if I want it richer.

Can I make this dish ahead of time?

I prefer making it fresh since the noodles taste best right after cooking, but I can prep the sauce in advance and store it in the fridge for up to 3 days. Then I just reheat it and toss with cooked noodles when ready to eat.

How do I make it less spicy?

To reduce the heat, I use a bit less gochujang and add a touch more coconut milk or sweetener. The flavor will still be great, just milder.

Conclusion

Creamy Gochujang Udon Noodles are my go-to when I want something bold, fast, and comforting. The rich sauce clings perfectly to the chewy noodles, creating a dish that satisfies every spicy-creamy craving. Whether I’m keeping it vegan or customizing it with add-ins, this recipe always hits the spot and delivers serious flavor in just 15 minutes.

Recipe:

Creamy Gochujang Udon Noodles

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Author: Cheryl
Total Time: 15 minutes
Yield: 2 servings
Diet: Vegetarian

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Description

Creamy Gochujang Udon Noodles are a quick and flavorful fusion dish featuring chewy noodles coated in a rich, spicy-sweet sauce made with gochujang, coconut milk, and sesame. Perfect for busy weeknights, this comforting recipe is customizable and comes together in just 15 minutes.

Instructions

Cook the udon noodles according to package directions. If using frozen noodles, boil for 1–2 minutes until separated, then drain and rinse under cold water.
In a large skillet or wok, heat sesame oil over medium heat.
Add minced garlic and the white parts of the scallions. Sauté for 1–2 minutes until fragrant.
Stir in gochujang, soy sauce, rice vinegar, and maple syrup. Cook for about 30 seconds until well blended.
Lower the heat and add coconut milk or cream, and tahini or peanut butter if using. Whisk until smooth and creamy. Simmer for 2–3 minutes.
Add cooked noodles to the sauce and toss to coat evenly. Cook for another 1–2 minutes until heated through.
Taste and adjust seasoning with salt or extra gochujang if desired.
Serve hot, garnished with sesame seeds and green parts of scallions.