Name: Creamy Gochujang Udon Noodles for a Spicy Night In
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons Butter (Substitute with olive oil for a dairy-free version.); 3 cloves Minced Garlic (Using fresh garlic yields the best flavor.); 1 finely chopped Shallots (Yellow onion can be a substitute.); 3 tablespoons Gochujang (Key ingredient for spice and sweetness.); 1 cup Heavy Cream (Coconut milk is a great dairy-free option.); 2 tablespoons Soy Sauce (Use tamari for gluten-free.); 1 teaspoon Gochugaru (Adjust to suit your spice preference.); 14 ounces Frozen Udon Noodles (Fresh udon works too if preferred.); 1/4 cup Grated Parmesan Cheese (Use nutritional yeast for a vegan option.); 2 tablespoons Chopped Green Onions (Chives can be a good alternative.); 1 whole Egg Yolk (Omit for a vegan dish.)

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The first time I cooked with gochujang, I had no idea I was about to stumble upon a kitchen game-changer. Enter the Creamy Gochujang Udon Noodles—a dish that brings a delightful heat and rich creaminess together in perfect harmony! These chewy udon noodles, enveloped in a luscious garlicky sauce, come together in just 20 minutes, making them an ideal choice for those busy weeknight dinners. Not only do they satisfy with every spicy, creamy bite, but this quick meal can also be tailored to fit a vegetarian lifestyle. So, are you ready to elevate your dinner game with this easy, comforting dish? Let’s dive in!

Why are Creamy Gochujang Udon Noodles a must-try?

Quick Preparation: This recipe comes together in just 20 minutes, perfect for those nights when time is of the essence.

Bold Flavors: The delightful fusion of gochujang creates an irresistible spicy kick that keeps you coming back for more.

Versatile Ingredients: Feel free to swap in your favorite twists, like adding veggies or proteins, making this dish adaptable to your pantry and preferences.

Comforting Texture: The combination of chewy udon noodles and creamy sauce delivers a satisfying, rich bite you won’t forget.

Vegetarian-Friendly: Depending on substitutions, this dish can easily cater to a vegetarian lifestyle, giving you more options!

If you’re on the hunt for something just as quick and comforting, check out my recipes for Sticky Honey Gochujang and Garlic Butter Chicken. You’ll love both!

Creamy Gochujang Udon Noodles Ingredients

For the Sauce

Butter – Adds richness and flavor; substitute with olive oil for a dairy-free version.
Minced Garlic – Aromatic base for the sauce; using fresh garlic yields the best flavor.
Shallots – Enhances depth with a mild onion flavor; yellow onion can be a substitute.
Gochujang – The key ingredient providing spice and sweetness; using other hot sauces may change the flavor profile.
Heavy Cream – Contributes creaminess; coconut milk is a great dairy-free option, but flavors will differ.
Soy Sauce – Adds umami flavor and saltiness; for gluten-free, use tamari.
Gochugaru – Provides extra heat and color; adjust to suit your spice preference.

For the Noodles & Toppings

Frozen Udon Noodles – The main component that gives a chewy texture; fresh udon works too if preferred.
Grated Parmesan Cheese – Finishes the dish with richness and umami; use nutritional yeast for a vegan option.
Chopped Green Onions – Enhances flavor and appearance; chives can be a good alternative.
Egg Yolk – An optional garnish for extra richness; omit for a vegan dish.

With these Creamy Gochujang Udon Noodles ingredients, you’re all set to whip up a dish that’s not just quick and easy, but also brimming with flavor!

Step‑by‑Step Instructions for Creamy Gochujang Udon Noodles

Step 1: Cook the Udon Noodles
Begin by cooking the frozen udon noodles according to package instructions, usually about 6-8 minutes in boiling water until they’re tender. Before draining, remember to reserve ½ cup of the noodle water to help adjust the sauce later. Drain the noodles and rinse them briefly under cold water to halt the cooking process, then set aside.

Step 2: Sauté Aromatics
In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted and bubbling, add 3 cloves of minced garlic and 1 finely chopped shallot. Sauté the mixture for about 2-3 minutes, stirring constantly, until fragrant and the shallots are translucent. This step builds a flavorful base for your creamy gochujang udon noodles.

Step 3: Add Gochujang
Stir in 3 tablespoons of gochujang, mixing it well with the sautéed garlic and shallots. Cook this mixture for about 30 seconds, allowing the gochujang to become fragrant. This is when the spicy and savory notes begin to infuse, setting the stage for the creamy sauce that will envelop your udon noodles.

Step 4: Create the Creamy Sauce
Gradually pour in 1 cup of heavy cream and the reserved noodle water, stirring continuously to combine. Add 2 tablespoons of soy sauce and 1 teaspoon of gochugaru, and mix well until the sauce is uniform. Bring this mixture to a gentle simmer, cooking for about 3-5 minutes, or until it thickens slightly, creating a luscious coating for the noodles.

Step 5: Coat the Udon Noodles
Once the sauce has thickened, add the cooked udon noodles directly into the skillet. Using tongs or a spatula, toss the noodles gently until they are fully coated in the creamy gochujang sauce. This step will ensure every strand absorbs the spicy, savory flavors, transforming your dish into the ultimate comforting meal.

Step 6: Serve and Garnish
Transfer the creamy gochujang udon noodles into a serving bowl. Top with a generous sprinkle of grated Parmesan cheese and chopped green onions for added freshness. For an optional touch, you can add an egg yolk on top for extra richness. Serve this comforting dish hot, and enjoy your creation!

Variations & Substitutions for Creamy Gochujang Udon Noodles

Customize your dish and let your creativity shine with these simple yet exciting ideas to make your creamy gochujang udon noodles even more delightful!

Whole Wheat Noodles: Swap regular udon for whole wheat udon for a nuttier flavor and added fiber.
Rice Noodles: Use rice noodles for a gluten-free option, providing a different texture that still embraces the creamy sauce.
Hearty Protein: Add cooked chicken, shrimp, or cubed tofu for a heartier meal that will keep you satisfied.
Veggie Boost: Toss in fresh vegetables like spinach, carrots, or snap peas during the sauté phase to enhance nutrition and color. It’s a wonderful way to add crunch and vibrancy.
Heat Level: Adjust the amount of gochujang and gochugaru to suit your palate—whether you crave a mild warmth or a fiery punch!
Coconut Cream: For a tropical twist and vegan option, replace heavy cream with coconut cream; it imparts a subtle sweetness that complements the spice beautifully.
Savory Umami: Mix in a teaspoon of miso paste for an additional umami kick, enriching the overall flavor profile of the sauce.

Feeling adventurous? Try pairing these creamy gochujang udon noodles with my recipe for Creamy Shrimp Corn Bisque for a delightful surf and turf experience!

Expert Tips for Creamy Gochujang Udon Noodles

Reserve Noodle Water: Make sure to keep that ½ cup of reserved noodle water; it’s essential for adjusting the sauce’s consistency to perfection.
Sauté Without Burning: Keep an eye on your garlic while sautéing; it should be fragrant but not burnt. A burnt garlic will impart a bitter taste to your dish.
Adjust Spice Levels: Taste as you go! Gochujang and gochugaru are potent; feel free to start with less and add more to match your spice tolerance.
Add Veggies for Texture: For more nutrition and a burst of color, add in vegetables like spinach or bell peppers during the sauté phase—it enhances the dish beautifully!
Substitutions Matter: If you’re making it vegetarian or vegan, ensure your substitutions fit well (like coconut milk instead of heavy cream) for the best overall flavor in your creamy gochujang udon noodles.

Make Ahead Options

These Creamy Gochujang Udon Noodles are perfect for meal prep enthusiasts! You can cook the udon noodles up to 24 hours in advance and store them in an airtight container in the refrigerator. For the sauce, prepare the garlic, shallots, and gochujang mixture and refrigerate it for up to 3 days. When ready to enjoy, simply reheat the sauce in a pan, add in the heavy cream, reserved noodle water, and the cooked noodles, tossing until heated through. This makes dinner easy on busy weeknights while ensuring every bite remains just as delicious and satisfying!

What to Serve with Creamy Gochujang Udon Noodles

Elevate your dining experience by complementing the bold and spicy flavors of this delightful dish with the perfect sides and drinks.

Steamed Broccoli: A fresh, vibrant vegetable that adds a crunchy texture and balances the creaminess of the udon noodles.
Cucumber Salad: This crisp and refreshing salad, drizzled with a light sesame dressing, offers a cool contrast to the heat of the noodles.
Pickled Vegetables: Bright and tangy, they cut through the richness of the sauce, providing a delightful palate cleanser between bites.
Spicy Korean Kimchi: A classic companion, kimchi further enhances the spicy, savory profile of the dish while adding a fermented kick.
Sesame Roasted Green Beans: These nutty, robust beans with a touch of sweetness add an interesting flavor layer without overpowering the main dish.
Garlic Bread: A comforting side that can soak up the creamy sauce; it’s a simple but effective way to enjoy every last bite.
Light Beer or Sake: These beverages complement the dish beautifully; choose a mild craft beer or a refreshing sake to balance the spice.
Mango Sorbet: As a dessert, this icy treat not only cleanses the palate but also leaves a sweet finish to an exciting meal.

Storage Tips for Creamy Gochujang Udon Noodles

Fridge: Store any leftover creamy gochujang udon noodles in an airtight container for up to 2 days. The flavors will meld together, creating a delightful dish for the next day!

Freezer: For longer preservation, these noodles can be frozen for up to 1 month. Place them in an airtight freezer-safe container or bag, ensuring to squeeze out as much air as possible.

Reheating: When ready to enjoy, thaw in the fridge overnight, then reheat gently on the stovetop with a splash of water. This helps to revive the creamy sauce, keeping it luscious and smooth.

Note: The texture may change slightly after freezing, but the savory goodness of the creamy gochujang udon noodles remains irresistible!

Creamy Gochujang Udon Noodles Recipe FAQs

How do I select ripe ingredients for this recipe?
Absolutely! For this recipe, choose fresh and vibrant shallots—look for ones that are firm without any dark spots or soft areas. When it comes to garlic, opt for bulbs that are plump and have tight, dry skin. Your gochujang should be bright red; avoid any that seems faded or has an unusual odor since that affects the overall flavor of your creamy gochujang udon noodles.

What is the best way to store leftover creamy gochujang udon noodles?
These noodles can be stored in an airtight container in the refrigerator for up to 2 days. When storing, make sure they’re completely cooled before sealing to prevent condensation. Reheat them in a skillet over medium-low heat with a splash of water to revitalize the sauce, ensuring you enjoy the creamy texture once more!

Can I freeze creamy gochujang udon noodles?
Sure! To freeze, allow the noodles to cool completely and place them in an airtight freezer-safe container or a zip-top bag—squeeze out as much air as you can. They can be frozen for up to 1 month. When you’re ready to eat, simply thaw them overnight in the fridge, then reheat them gently on the stove, adding a little water if needed to restore creaminess.

What if my sauce turns out too thick or thin?
No worries! If your sauce is too thick, just add a splash of the reserved noodle water gradually while simmering until you reach your desired consistency. On the other hand, if it’s too thin, allow it to simmer for a bit longer to thicken. Remember, the key to perfecting the sauce is adjusting it to suit your taste!

Are there any dietary considerations to note with this recipe?
It’s very accommodating! To make the creamy gochujang udon noodles vegetarian, simply use plant-based butter and omit the egg yolk topping. For a gluten-free version, substitute soy sauce with tamari. Always ensure that your gochujang and other ingredients don’t include any allergens! If you’re considering serving this to pets, keeping the spicy components away is wise, as they can be harmful to them.

How can I make this dish spicier, and what adjustments should I take?
For those who love a spicy kick, feel free to increase the amount of gochujang as you start cooking. I often suggest beginning with 1 tablespoon more, tasting as you go. You can also sprinkle in more gochugaru for added heat without compromising the sauce’s texture. Just keep in mind, balancing spiciness with flavors is essential to keep the dish delicious!