If you are new to Gochujang, or just a huge fan, this easy noodle stir-fry is set to become your new favourite dish. Delicious chewy udon noodles, vegetables and firm tofu tossed in the most delicious Korean-inspired sweet, salty and spicy sauce. This super quick stir-fry is a great weeknight dinner option. It can be made ahead and travels well as a packed lunch for school or work.
Ingredients 12
For The Sauce
1⁄4 cup light soy sauce
3 tbsps gochujang paste
1 tbsp gochugaru (Korean red pepper flakes)
2 tbsp sugar
1 tbsp sesame oil
For The Noodles
300 g udon noodles, dry
3 tbsp neutral oil
1 bunch spring onion, roots trimmed, white and green parts cut and separated
3 garlic cloves, thinly sliced
300 g firm tofu, thinly sliced into 2-inch x 0.5-inch pieces
200 g shiitake mushrooms, thinly sliced
sesame seeds, to garnish
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Method 9
Prepare the stir-fry sauce by mixing the , , , , and in a small bowl.
Cook the dry as per the packet instructions. Set aside.
To prepare the , cut both the white and green parts into 2-inch long thin strips.
Heat the on medium-high heat in a large frying pan or wok. Add the whites. Stir fry for a minute until starting to wilt.
Add the and . Stir-fry, tossing constantly for 3-4 minutes until the tofu starts to turn golden.
Add the and half of the greens. Stir-fry for 2 minutes.
Add the , mix well and allow to cook for a minute until the is coated and soft with the sauce.
Add the cooked and remaining greens. Toss and mix well. Continue cooking for 3-4 minutes until heated through.
Garnish with sesame seeds and serve hot.
Sneh Roy / Cook Republic's tips
Gochujang paste - This spicy Korean chilli paste is available in Asian aisles of supermarkets. If you can’t find it, make a tablespoon by mixing 2 teaspoons of miso paste with 1 teaspoon of Sriracha/hot sauce.
Gochugaru - This is a really delicious, mild and fragrant chilli from Korea. It has a coarse, flaky texture. The nearest substitute would be a mix of sweet paprika and a small amount of red chilli flakes.
Helpful tips
What type of tofu works best for this recipe?
Is it possible to make Tofu Gochujang Noodles ahead of time?
Can I use fresh udon noodles instead of dry?
What vegetables would complement this dish if I wanted to add more?
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Notes
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