These Korean spicy noodles involve udon noodles and vegetables tossed through a sweet and spicy sauce! Ready in just 10 minutes, they make a fabulous and fast dinner!
If you’ve tried our curry or spicy noodles before, you’ll love this Korean twist on them. They both have similar attributes but a secret ingredient in the Korean version takes it to another level!
What are Korean spicy noodles?
Korean spicy noodles are a dish consisting of cooked noodles and stir-fried vegetables mixed with a sweet-spicy sauce. You can use different types of noodles to make them.
A popular version, Samyang, can be made by simply adding hot water and a seasoning package to them. However, making them yourself is so much more delicious and simple, too!
Why this noodle recipe will be a dinnertime favorite:
- Ready in 10 minutes. Sure, the instant noodle packet takes a few minutes, but making them from scratch is barely any longer.
- Full of flavor. Like many Asian recipes, these noodles are full of sweet, spicy, and savory flavors.
- Easy to customize. You can make these noodles as spicy as you like by adding more or less of the gochujang paste.
What I love about this recipe is just how much healthier they are than the packaged kind. There are no preservatives and no MSG added!
This recipe uses a few Asian ingredients that you can easily find in Asian markets and grocery stores. Here’s what you will need:
- Udon noodles. I like using thicker noodles for this dish as it holds onto the sauce so much better than thinner noodles.
- Carrots. Use thinly sliced carrots to add extra flavor and crunch to the stir-fry.
- Bok choy. I use baby bok choy for this recipe as it has small and tender leaves.
- Green onions. A must-have ingredient for any Asian-style stir-fry. Green onions add a nice onion flavor without being overpowering.
- Garlic. Chopped garlic to make the dish more aromatic.
- Vegetable oil. Any neutral-flavored vegetable oil to fry.
For the Korean noodle sauce:
- Soy sauce. Could you imagine an Asian sauce without soy sauce? It provides a savory base for sauces.
- Mirin. A type of rice wine with lower alcohol content and a sweeter flavor.
- Honey. The sweetener of my choice for this Asian stir-fry sauce.
- Gochujang. A red chili paste is often used in Korean cooking. It is sweet, spicy, and savory all at the same time.
- Sesame oil. A seasoning oil with an earthy and nutty flavor.
How to make Korean spicy noodles
This recipe really is very simple. Besides a quick prep of the sauce, everything else is stir-fried together! Ready to make some noodles?
Step 1- Prepare the sauce
Start with making the sauce. In a small bowl, whisk together soy sauce, mirin, honey, gochujang, and sesame oil.
Step 2- Cook onion and garlic
Next, heat vegetable oil in a non-stick pan or wok. Add chopped garlic and green onions and cook over medium heat until fragrant. Now, add thinly sliced carrots and bok choy. Cook for 3 to 4 minutes.
Step 3- Combine all ingredients
Add the cooked noodles to the vegetables followed by the sauce. Mix everything together and cook for 1-2 minutes so that the noodles and the vegetables get infused with the flavors of the sauce.
Transfer the noodles to serving plates. Garnish with sesame seeds and chopped green onions and serve.
Tips to make the best recipe
- Don’t overcook the vegetables. The vegetables in the stir-fry should be slightly crunchy but not raw. Vegetables that are not overcooked contrast nicely with the soft texture of the noodles.
- Top with a fried egg. Adding a fried egg to the noodles right before serving them not only makes the noodles more satiating but also makes them taste better. You can’t have a better sauce for spicy noodles than a runny egg yolk.
- Don’t skip the gochujang. Gochujang sauce may not be something you have at home at all times but truly adds a unique flavor to them. Besides, this sauce works well as a marinade, especially for chicken breast or Mahi Mahi.
The beauty of this dish is just how easy it is to customize! Here are some ideas:
- Use another type of noodles if you don’t like udon noodles or can’t find them where you live. Japanese soba noodles and thick Chinese egg noodles are good substitutes for udon noodles.
- Add protein to this dish to make them more filling. Pan-fry sliced chicken fillets or beef and combine it with the rest of the ingredients. If you are vegan, use tofu instead.
- Switch the vegetables. You can use any vegetables you like in this stir-fry, including snow peas, mushrooms, bell peppers, eggplant, etc.
- To store: Leftovers can be stored in the refrigerator, covered, for up to three days.
- To freeze: Place the cooked and cooled noodles in a shallow container and store them in the freezer for up to 6 months.
- Reheating: Reheat the noodles on the stove over medium heat. Stir the noodles occasionally and remove them from heat when all ingredients are heated through.
More Asian recipes to try
Frequently asked questions
Samyang is a popular Korean brand that makes different types of instant noodles, including very spicy ones. Samyang 3x Spicy noodles are very high on the Scoville scale. They measure nearly 13,200 SHU.
Instant Korean noodles are not the healthiest thing you can eat. They are high in carbohydrates and sodium. They also contain preservatives and MSG.
Homemade noodles are healthier than store-bought instant noodles as they contain less sodium and no preservatives.
Korean Spicy Noodles
- 1 lb udon noodles cooked according to package instructions
- 2 tablespoons oil
- 4 green onions chopped
- 3 cloves garlic minced
- 1 small carrot thinly sliced
- 2 cups baby bok choy
For the Korean noodle sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey
- 2 tablespoons gochujang
- 1 teaspoon sesame oil
- Start by mixing the sauce ingredients together and setting it aside.
- In a non-stick skillet or wok, add the vegetable oil and place it over medium heat. Add the green onions and garlic and cook until fragrant.
- Add the carrot and bok choy and cook for 3-4 minutes. Add the cooked noodles and the sauce and mix everything together. Cook for 1-2 minutes, before removing from the heat.
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