A quick weeknight dinner combining spicy, savory, sweet, funky, and tangy flavors. Fresh udon noodles coated in a umami-rich gochujang sauce, tossed with quick-cooked vegetables like Napa cabbage or bell peppers, topped with sesame seeds, fresh herbs, and optional protein such as baked tofu or edamame. Ready in about 30 minutes.
Gochujang (Korean red chili paste)or 2 tbsp if you prefer less heat. Choose traditional paste-style gochujang in a tub; avoid gochujang sauce, which has additional ingredients and is too sweet.3 tbsp
Mirinor rice vinegar. Adds acidity and slight sweetness; specific amount varies based on preference—see transcript for guidance.
Brown sugarBalances spiciness and saltiness. Can use coconut sugar, but solid sugar keeps the sauce thick.
Gochugaru (Korean red chili flakes)Optional. These are the Korean chili flakes used to make gochujang; they are mild in heat and can be omitted.1 tbsp
Scallions (green onions)Separate the white to light green parts (cut into 1-inch pieces for cooking) from the dark green tops (cut on a bias for garnish).1 bunch
Garlic clovesFinely chopped4
Fresh gingerGrated or finely minced1 inch
Napa cabbage or bell peppersNapa cabbage: 6–8 cups, thinly sliced. Alternatively, 2 small to medium red, orange, or yellow bell peppers, or any quick-cooking vegetables like snow peas, snap peas, chopped broccoli, or baby bok choy.6 cups
Toasted sesame seeds¼ cups
OilFor the frying pan; add more as needed.1 tbsp
SaltFor seasoning to taste.
Thai basil or cilantroOptional garnish for brightness. Thai basil is preferred; cilantro is a fine substitute.
Extra-firm tofu or edamame (optional protein)Optional. For baked tofu: press extra-firm tofu, cut into cubes, toss with olive oil, salt, pepper, and potato starch, spread on parchment-lined baking sheet, and bake at 425°F for 30 minutes, stirring halfway through until golden. Alternatively, use store-bought pre-cooked tofu or defrosted edamame.
Steps
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1
Cook the fresh udon noodles according to package directions (usually 1 minute). If using dried noodles, consult the blog post for different weights and cooking times. Drain and set aside.
2
Whisk together soy sauce, toasted sesame oil, gochujang, mirin (or rice vinegar), brown sugar, and gochugaru in a bowl until well combined. The sauce should have body but not be overly thick.
3
Prep aromatics and vegetables: separate scallions, cutting the white to light green parts into 1-inch pieces and thinly slicing the dark green tops on a bias. Finely chop garlic and grate ginger. Thinly slice Napa cabbage (6–8 cups) or cut bell peppers (2 small to medium) or other quick-cooking vegetables into bite-sized pieces.
4
Heat a large frying pan or sauté pan over medium-high heat. Once hot, add about 1 tbsp oil and stir-fry the garlic, ginger, and white scallion pieces until the garlic begins to color, about 1 minute. Lower the heat.
5
Add the cabbage or peppers, season lightly with salt, and stir-fry for about 3 minutes until the vegetables have shrunk significantly but remain tender-crisp, not soft.
6
Pour in the prepared gochujang sauce and add the toasted sesame seeds. Stir to coat the vegetables evenly with the sauce.
7
Add the cooked noodles and toss with tongs for 1 to 2 minutes until evenly coated in sauce. If using dried noodles, save some noodle cooking water and add as needed to bring the sauce together.
8
Optionally fold in your chosen protein: store-bought pre-cooked tofu, defrosted edamame, or homemade baked tofu (see ingredient notes for baking instructions).
9
Finish with the reserved dark green scallion slices and Thai basil (or cilantro), torn by hand or left whole if small leaves. Drizzle lightly with toasted sesame oil. Serve immediately.
PrimedTableBETA
