Creamy Gochujang Noodles
Noodles and stir-fried vegetables coated in a creamy gochujang, peanut butter and silken tofu sauce.
- Prep
- 10 min
- Cook
- 12–15 min
- Serves
- 1
Ingredients
- 1 portion noodles (shirataki or any preferred noodles)
- 1 tbsp oil
- 1–1.5 cups mixed vegetables (bell peppers, broccoli, beans, carrots, mushrooms, etc.)
- Salt, to taste
For the sauce
- 3–4 tbsp silken tofu
- 1 tsp gochujang
- ½–1 tsp gochugaru (adjust to spice tolerance)
- 1 tbsp peanut butter
- Juice of ½ lime
- Pinch of salt
Nutrition
Per serving (1/1 of batch), estimated
- Calories
- 340 kcal
- Protein
- 11.3 g
- Carbohydrates
- 25.7 g
- Fat
- 24.0 g
- Fibre
- 10.1 g
Method
- 1
Prepare the noodles: If using shirataki noodles, rinse well, then boil or pan-dry for a few minutes to remove excess moisture.
- 2
If using other noodles, cook as per instructions and set aside.
- 3
Sauté the vegetables: Heat oil in a pan and add vegetables. Season with salt and stir-fry for 4–5 minutes until tender but still crisp.
- 4
Make the sauce: Blend silken tofu, gochujang, gochugaru, peanut butter, lime juice, and salt until smooth and creamy.
- 5
Combine: Add cooked noodles to the vegetables. Pour over the sauce and toss well to coat evenly. Cook for 1–2 minutes until everything comes together.
- 6
Serve: Top with chopped peanuts, spring onions, sesame seeds, or chilli flakes if desired. Serve warm.
Gochujang can be high in sodium and often contains added sugar, so use it as a flavour accent. Add tofu, edamame or seitan plus extra vegetables to turn the noodles into a more balanced meal.
Notes
Nutrition basis: 150 g drained shirataki, 185 g mixed vegetables and 55 g silken tofu; excludes optional garnishes. Ordinary noodles raise energy and carbohydrate. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.