Description
Enjoy a creamy gochujang udon dish featuring tender noodles and vibrant vegetables in a rich, spicy-sweet sauce. This quick and satisfying meal is perfect for weeknights, delivering a burst of flavor in every bite!
Ingredients
Scale
- 200g udon noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 medium carrot, julienned
- 1 bell pepper (red or yellow), sliced
- 100g shiitake mushrooms, sliced
- 1 cup baby spinach
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 200ml coconut milk
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions (about 8-10 minutes) until tender but still al dente. Drain and rinse under cold water to stop cooking. Set aside.
- In a small bowl, mix gochujang, soy sauce, sesame oil, and coconut milk. Add honey or maple syrup if desired. Whisk until smooth and well combined.
- Heat vegetable oil in a large skillet or wok over medium heat. Add minced garlic and sliced onion; sauté for 2-3 minutes until translucent.
- Add julienned carrot and sliced bell pepper; stir-fry for 3-4 minutes until softened.
- Add sliced shiitake mushrooms; stir-fry for another 3-4 minutes until tender.
- Toss in baby spinach and stir until wilted, about 1-2 minutes.
- Lower heat to medium-low. Add cooked udon noodles to the skillet with vegetables.
- Pour the creamy gochujang sauce over the noodles and vegetables. Gently toss to coat everything evenly. Cook for an additional 2-3 minutes until heated through and sauce thickens slightly. Add water or vegetable broth if needed for desired consistency.
- Remove from heat. Serve in bowls, garnished with sesame seeds and chopped green onions.
Notes
- Customize with proteins like tofu, chicken, or shrimp for a heartier meal.
- Adjust spice level by increasing gochujang or adding red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or coconut milk to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes