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- 8 oz rice noodles - 2 tablespoons gochujang (Korean red chili paste) - 1 tablespoon honey or maple syrup - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 teaspoon rice vinegar - 2 cloves garlic, minced - 1-inch piece ginger, grated - 1 cup sliced bell peppers (red, yellow, and green) - 1 carrot, julienned - 1 cup snap peas or snow peas - 2 green onions, sliced - Sesame seeds for garnish - Fresh cilantro for garnish Gochujang is the star of this dish. It has a bold heat and sweet depth. Honey or maple syrup balances the spice. Use soy sauce for umami flavor. Sesame oil adds a nutty taste. Rice vinegar gives a little tang. The fresh veggies add crunch and color. Bell peppers and carrots brighten the plate. Snap peas bring freshness. Green onions add a mild onion flavor. Garnish with sesame seeds and cilantro for a pop of flavor. - For gochujang, try sriracha or chili paste if needed. - Use tamari or coconut aminos for a gluten-free soy sauce substitute. - For vegan options, swap honey with maple syrup or agave nectar. These alternatives keep your dish tasty while meeting your needs. They ensure everyone can enjoy these sweet and spicy gochujang noodles. To start, bring a large pot of water to a boil. This is crucial for cooking the rice noodles. Once the water is bubbling, add the 8 oz of rice noodles. Follow the package instructions for cooking time, usually around 4-6 minutes. You want the noodles to be al dente, which means they should have a little bite to them. After cooking, drain the noodles and rinse them with cold water. This stops the cooking process and keeps them from sticking together. Next, let’s make the sauce. In a small bowl, combine 2 tablespoons of gochujang, 1 tablespoon of honey (or maple syrup), 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of rice vinegar. Add 2 cloves of minced garlic and 1-inch piece of grated ginger. Whisk everything together until it’s smooth. If you like it sweeter, add more honey. For extra heat, add more gochujang. Now, heat a teaspoon of oil in a large skillet or wok over medium-high heat. Add 1 cup of sliced bell peppers, 1 julienned carrot, and 1 cup of snap peas. Stir-fry these for about 3-4 minutes. You want them to be tender-crisp, which means they should still have some crunch. This keeps the veggies fresh and bright. Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles. Use a gentle tossing technique to coat the noodles evenly. This ensures that every bite is packed with flavor. Heat everything together for an additional 2-3 minutes. This helps the flavors meld beautifully. Finally, remove the skillet from heat. Stir in 2 sliced green onions for a fresh touch. Transfer the noodles to a serving dish. Garnish with sesame seeds and fresh cilantro for a pop of color. You can serve these noodles on their own or pair them with a side of pickled veggies for added crunch. Enjoy your Sweet & Spicy Gochujang Noodles! To avoid mushy noodles, cook rice noodles just until they are al dente. Follow the package instructions closely. This means checking them a minute or two before the time is up. Drain them right away to stop cooking. Then, rinse the noodles under cold water. This cooling technique helps them stay firm and prevents sticking. To boost the flavor, try adding more spices. A pinch of chili flakes can add extra heat. You might want to toss in some chopped peanuts for crunch. If you want more sweetness, add a bit more honey or maple syrup. Adjust the sauce based on your taste. A little extra gochujang can make it spicier, while more soy sauce can deepen the umami flavor. For this dish, a large skillet or wok works best for stir-frying. These pans allow even heat distribution. A non-stick surface helps to prevent sticking. Use a wooden spatula or tongs for easy mixing. Essential tools include a sharp knife for chopping and a cutting board for prep. Having these will make your cooking smoother and more fun! {{image_2}} You can add protein to your Sweet & Spicy Gochujang Noodles. Chicken, tofu, or shrimp work great. - For chicken: Cut it into bite-sized pieces. Cook for about 6-8 minutes until golden and cooked through. - For shrimp: Cook until they turn pink, about 3-4 minutes. - For tofu: Use firm tofu. Cook until golden on all sides, around 8-10 minutes. This allows you to mix flavors and textures. Choose what you like best! Feel free to swap out the veggies. Seasonal choices can add freshness. - Spring: Try asparagus or snap peas. - Summer: Use zucchini or cherry tomatoes. - Fall: Add butternut squash or kale. - Winter: Go for Brussels sprouts or carrots. If you have kids, keep it simple. Bell peppers, carrots, and peas are usually a hit. They add color and crunch! You can adjust this dish to fit your diet. - For low-carb or keto: Replace rice noodles with zucchini noodles or spaghetti squash. - For veggie-centric or vegan diets: Omit honey and use maple syrup. Swap chicken or shrimp with extra tofu or mushrooms. These changes keep the dish tasty while meeting your needs. Enjoy experimenting! To keep your Sweet & Spicy Gochujang Noodles fresh, store them in the fridge. Use airtight containers to prevent moisture loss. Divide the noodles and sauce into separate containers to keep flavors intact. This method helps maintain the texture of the noodles. When it's time to enjoy leftovers, use a skillet for the best results. Heat the noodles over medium heat. Add a splash of water to help steam them. Stir gently to keep the noodles from sticking. You can also microwave the noodles, but do so in short bursts. This helps to retain their flavor and texture. For longer storage, freeze the noodles and sauce separately. Place the noodles in a freezer-safe bag, removing excess air. For the sauce, use a small container. To thaw, place the noodles in the fridge overnight. For quick reheating, you can also run the bag under warm water. This keeps your dish delightful and fresh when you are ready to eat! Gochujang is a Korean red chili paste. It has a sweet, spicy, and savory flavor. The paste uses red chili powder, glutinous rice, fermented soybeans, and salt. This unique mix gives dishes depth and heat. Nutritionally, gochujang is rich in antioxidants. It contains vitamins A and C. It also has probiotics, which are good for gut health. A tablespoon has about 30 calories and 6 grams of carbs. Yes, you can make this dish ahead of time. Cook the noodles and prepare the sauce early. Store them separately in airtight containers. For busy weeknights, meal prep helps. You can chop the veggies and store them in the fridge. This way, dinner is quick to put together. Prepped ingredients are safe in the fridge for 3-4 days. Just reheat the noodles and sauce when ready to eat. You can serve this dish with various sides. Try spring rolls or a simple cucumber salad. Steamed dumplings also pair well. For drinks, a light tea or cold beer works great. Sparkling water with lime is refreshing, too. This post covered how to make delicious Sweet & Spicy Gochujang Noodles. We explored key ingredients, cooking steps, and helpful tips to boost flavor. You can swap ingredients to fit your needs or add proteins and veggies for variety. Proper storage and reheating ensure your leftovers stay tasty. Enjoy this dish for a quick weeknight meal or share it with friends. Get ready to impress with easy steps and bold flavors!

Sweet & Spicy Gochujang Noodles

Spice up your dinner with these Sweet & Spicy Gochujang Noodles! This quick and easy recipe blends the rich flavors of gochujang with fresh veggies for a delicious, satisfying meal. Perfect for a weeknight dinner or meal prep, these noodles are packed with flavor and ready in under 30 minutes. Click through for the full recipe and step-by-step instructions to create this tasty dish tonight! #GochujangNoodles #EasyRecipes #SpicyFood #DinnerIdeas
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Ingredients
  

8 oz rice noodles

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon honey or maple syrup

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon rice vinegar

2 cloves garlic, minced

1-inch piece ginger, grated

1 cup sliced bell peppers (red, yellow, and green)

1 carrot, julienned

1 cup snap peas or snow peas

2 green onions, sliced

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

Cook the noodles: In a large pot, bring water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.

    Prepare the sauce: In a small bowl, whisk together the gochujang, honey (or maple syrup), soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth. Adjust the sweetness or spiciness by adding more honey or gochujang if desired.

      Stir-fry vegetables: In a large skillet or wok, heat a teaspoon of oil over medium-high heat. Add the sliced bell peppers, carrot, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

        Combine noodles and sauce: Add the cooked noodles to the skillet with the vegetables. Pour the gochujang sauce over the noodles and toss everything together until the noodles are well coated and heated through. Cook for an additional 2-3 minutes.

          Garnish and serve: Remove from heat and stir in the sliced green onions. Transfer the noodles to a serving dish and garnish with sesame seeds and fresh cilantro.

            Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings