About the Recipe
These cold spicy gochujang noodles are refreshing, colorful, and packed with bold flavor. The chilled noodles are tossed with crisp vegetables and a spicy-sweet dressing made with gochujang, lime, garlic, ginger, and sesame oil. They are perfect for meal prep or a summer lunch.
Ingredients
For the Noodles
12 oz (340 g) ramen noodles, soba noodles, or udon noodles
1 cucumber, julienned
2 carrots, julienned
1 cup edamame, cooked
4 green onions, thinly sliced
1 cup shredded purple cabbage
1 cup bean sprouts (optional)
Fresh cilantro, for garnish (optional)
Gochujang Dressing
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce or tamari
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp maple syrup or agave
2 garlic cloves, minced
1 tbsp fresh ginger, grated
Juice of 1 lime
1–2 tbsp cold water (to thin, if needed)
Optional Toppings
Crispy tofu
Avocado, sliced
Kimchi (vegan)
Toasted sesame seeds
Roasted peanuts or cashews
Extra sliced green onions
Chili crisp or chili oil
Fresh cilantro
Lime wedges
Preparation
Step 1
Cook the noodles according to the package directions until just al dente.
Step 2
Drain and rinse immediately under very cold water until completely cooled. Drain well and toss with a small drizzle of sesame oil to prevent sticking.
Step 3
In a medium bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, maple syrup, garlic, ginger, lime juice, and 1 tablespoon of cold water. Add another tablespoon of water if needed to create a smooth, pourable dressing.
Step 4
In a large bowl, combine the cooled noodles, cucumber, carrots, edamame, cabbage, green onions, bean sprouts, and any other fresh vegetables you are adding.
Step 5
Pour the dressing over the noodles and toss until everything is evenly coated.
Step 6
Taste and adjust the seasoning. Add more gochujang for heat, soy sauce for saltiness, or lime juice for brightness.
Step 7
Refrigerate for 15–30 minutes before serving. Top with your preferred optional toppings and serve with lime wedges.
