Gochujang Noodles Vegetable Tofu Stir Fry Carve Your Craving

My love for Asian-style noodles is not hidden from you. If you love them too then do not miss out on trying these chili garlic noodles or these Hakka noodles. These make an easy weeknight dinner.

What is Gochujang?

Gochujang is a Korean fermented red chili paste that is spicy with a little hint of sweetness. It is extremely versatile as it can add so much flavor to any recipe. If you love spicy food and haven’t tried Gochujang yet then you are missing out on some great flavor. I was introduced to Gochujang here in the USA at a local restaurant. Then I stumbled upon this Korean paste in Traders Joe and now it is a staple in my pantry. As a spicy food lover, I like to add a dash of Gochujang in stir-fry like noodles, veggies, rice, or Tofu. Have you tried adding it to your curries, creamy pasta sauce, or soup?? OMG!!!! It is just too amazing. You can say that we are hooked on it for life!!

The ingredient list

Noodles – I have used rice noodles for this recipe. You can use the noodles of your choice. Do not use vermicelli or very thin noodles. Veggies – For convenience, I have used a readymade pack of veggies. You can choose from the recommendations mentioned in my substitute list. Tofu – Firm or extra firm tofu is my choice for a stir-fry recipe. Silken tofu is too soft and will break easily. Oil – I like a combination of sesame and veg oil. Sesame is too strong in taste so combining the oils gives a balanced taste. Ginger and garlic – Lots of it for maximum flavor.

It’s all about the sauce!!

Gochujang – This is the main ingredient of this sauce. Spicy and flavorful. Low-sodium soy sauce – For the tanginess. I prefer my soy sauce with less salt. Maple Syrup – To balance out the spice from the gochujang. I like my noodles spicy and sweet.

Best way to prep tofu for a stir-fry.

Steps to make spicy Gochujang noodles.

What kind of noodles to use?

I used brown rice and buckwheat soba noodles, but you can use ramen noodles, regular white or brown noodles, udon noodles, or even just spaghetti. Whatever you have on hand is fine!

Possible substitutes

Trader Joe’s “Ready Veggies” pack features Kale, brussels sprouts, carrots, broccoli, red cabbage, and snow peas. It is a very convenient blend of vegetables great for stir-frying. You can easily swap it with 3 cups of vegetables of your choice. I would recommend choosing from bell peppers, onion, spring onion, bok choy, zucchini, cauliflower, green beans, cabbage, mung bean sprouts, edamame, baby corn, bamboo shoots, water chestnut. Swap maple syrup with agave, brown sugar, or palm sugar. Substitute soy sauce with liquid aminos. Add peanuts or cashews for a crunch. A handful of Thai basil leaves or chopped cilantro tastes amazing. Fold it towards the end of cooking.

Important notes

Prepare all the ingredients before starting to stir-fry including mixing the sauce. Stir-fry in a deep pot or wok on high heat for maximum taste. Do not overcook the veggies. A little charred or burnt garlic and ginger make this noodle recipe very delicious. This stir-fry sauce is very forgiving. You can add or reduce the sauces to your preference. Do not add salt as soy sauce and gochujang has it.

Storing leftovers.

This noodle recipe makes a great next-day office lunch. It doesn’t get soggy like pasta. Store any leftovers in an air-tight container in the fridge for up to 3 days. Reheat when you want to eat.

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