Description
These Saucy Gochujang Noodles are a flavorful and easy Korean-inspired dish featuring spiralized zucchini and a rich, spicy-sweet sauce made with gochujang, hoisin sauce, and fresh lime juice. The noodles are tossed in a luscious mixture of sesame oil, butter, and garlic for a comforting yet healthy meal that comes together quickly on the stovetop.
Ingredients
Scale
Zucchini Noodles
- 3 large zucchini, spiralized
- 1 teaspoon kosher salt
Sauce
- ¼ cup gochujang
- 3 tablespoons hoisin sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 teaspoon minced fresh garlic
- 1 tablespoon cornstarch
Other
- 8 ounces rice noodles, cooked according to package directions; drained
- 2 tablespoons unsalted butter (vegan butter if needed)
- 1 tablespoon toasted sesame oil
- Sliced scallions and sesame seeds for serving (optional)
Instructions
- Prepare the zucchini noodles: Spiralize the zucchini into noodles and place them in a colander. Sprinkle with 1 teaspoon kosher salt and toss to combine. Set aside for 10 minutes to draw out excess water, then gently squeeze the zucchini to remove moisture.
- Cook the rice noodles: Boil the rice noodles according to the package instructions, then drain thoroughly and set aside.
- Make the sauce: In a bowl, whisk together the gochujang, hoisin sauce, fresh lime juice, olive oil, minced garlic, and cornstarch until smooth and well combined.
- Sauté the noodles: Heat a large skillet over medium heat and melt the unsalted butter along with the toasted sesame oil. Add the drained rice noodles and zucchini noodles to the skillet, tossing gently to combine and warm through.
- Add the sauce: Pour the gochujang mixture over the noodles in the skillet. Continue to toss gently and cook for 2-3 minutes until the sauce thickens slightly and coats the noodles evenly.
- Serve: Transfer the saucy gochujang noodles to serving bowls. Garnish with sliced scallions and sesame seeds, if desired, and serve immediately.
Notes
- Spiralizing the zucchini and salting it helps to remove excess water, ensuring the noodles aren’t soggy.
- You can substitute vegan butter to keep this recipe vegan-friendly.
- Adjust the amount of gochujang to your spice preference.
- Toast your own sesame seeds for enhanced flavor if desired.
- Rice noodles should be drained very well to prevent the dish from becoming watery.
Keywords: gochujang noodles, Korean noodles, zucchini noodles, spicy Korean sauce, easy Korean recipe, vegetarian noodle dish, rice noodles