These spicy Korean Gochujang Noodles are a comforting weeknight meal which comes together under 30 minutes. Its easy to make this flavorful dinner using simple ingredients.
Cook rice noodles as per the package instructions and keep it aside.
In a nonstick pan/wok heat oil and sauté garlic until golden in color.
Add onions and sauté until translucent. Toss in mushrooms and cook until mushrooms are brown and cooked well.
Add carrots and mix well for about 1 minute.
Add soy sauce, gochujang paste, maple syrup and vinegar to it and stir well. Cook at medium flame for 2 minutes stirring continuously.
Fold in cooked noodles. Cook at low flame for 2-3 minutes mixing with the help of tongs at intervals. Turn it off and garnish with chopped green onions and sesame seeds. Serve hot.
- I used pad Thai rice noodles for this recipe. You may use thin spaghetti as well. Measure the noodles to 8 oz before cooking.
- I used regular pad Thai rice noodles which was little wide for this recipe.
- This recipe tastes best when served immediately. However, leftovers can be refrigerated to be used the next day. Warm it well before serving.
Calories: 274kcal | Carbohydrates: 54g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 915mg | Potassium: 93mg | Fiber: 1g | Sugar: 4g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg