Protein Rich Creamy Gochujang Noodles

This is a protein rich, creamy and spicy noodle flavored with gochujang with minimal effort for a weeknight meal. This is a must try for noodle lovers! 

Gochujang? Yes, it is the sweet and spicy Korean red chili paste which is a basic ingredient in many Korean recipes - Bibim Guksu, Rabokki. It could be used in fusion recipes like this Vegan Korean Burrito or Gochujang Paneer Bowl. It is a paste made with spicy Korean chillies, fermented soybeans, rice, and salt.

If you are wondering why you should try this, then the easiness of this recipe and the flavors are just enough! Who doesn’t love noodles? These reasons  would make this a winner straight away. When you come back home after a long day, how about a quick noodle bowl that the entire family would love to sit and slurp, spending quality time together. This recipe is easy to help you plan your weeknight meal and even kids can help with making this simple recipe (boiling and sauteing may need adult supervision).

What do you need to make this recipe?

Garbanzo noodles - This recipe uses noodles made with garbanzo beans. Quinoa noodles can also be used if you prefer a high protein content. Regular floor noodles can also be used.

 

Gochujang - This spicy Korean pepper paste adds to the heat as well as umami flavor to the noodles. 

Oil - A little neutral flavored oil works great.

Cream - Balances the spicy gochujang and gives a creamy texture.

Ginger - Flavor enhancer and aids digestion, possesses anti-inflammatory properties.

Garlic - This aromatic bulb enhances the flavors.

Chili Flakes - Adds to extra kick. This can be reduced or omitted as per taste preference and heat tolerance.

Sesame seeds - Adds to the crunch as well as proteins.

Green onions - This adds to the freshness and gives the hint of onion flavor and aroma.

Cilantro - Optional, but this herb boosts flavors! The aroma is incomparable.

Vegan Parmesan - A little of this boosts flavors exponentially. Sprinkle as per preference.

How spicy is this recipe?

Gochujang gives the spicy kick to the recipe. This recipe also has a little cream added to the noodles making it medium spicy. The quantity of gochujang can be increased or decreased to suit the heat tolerance level. 

What variations can be made to this recipe?

The noodles can be swapped based on what you have on hand. Though quinoa or garbanzo based noodles (Vegan Cilantro Cream Quinoa Spaghetti and Creamy Vegan Lentil Noodle Soup are amazing meals using quinoa and garbanzo noodles respectively) enhance the protein profile of this recipe, the recipe still works for any grain based noodles too. I have tried this recipe with quinoa, garbanzo, all purpose and wheat based noodles as well as rice noodles. Basically any type of noodles or any shape pasta works. It is also a great idea to add some kind of extra proteins like sauteed tofu, but that is also optional. When served with a side salad, this protein based gochujang noodle is one of our favorite weeknight dinners.

Is this vegan?

This recipe uses regular heavy cream. A plant based cream would certainly work based on meal preferences.

Storing the leftovers

I can guarantee that the pan would be empty. But if in case there are leftovers, it can be refrigerated for a couple of days. When warmed in microwave, it is ready to be served. Leftovers also make a great lunch along with a side salad.

This simple trending noodle is one that anyone would love right away. Though the trending ones are made with regular noodles, my personal touch to the recipe is the addition of protein rich noodles, ginger, and sesame seeds. Ginger, garlic, green onions, and sesame seeds give magical flavors and pair perfectly with gochujang. Are you a noodle lover? I suppose there can’t be anyone who would not love noodles. Noodles are undeniably the comfort food for the most. Check the blog for A to Z noodle recipes from around the world made in vegetarian and vegan versions. These would easily become your family favorite recipes and in your weekly menu plans.

Ingredients

Serves 4

To cook noodles

Garbanzo spaghetti - 8-oz.

Water

Salt - 1.5 tbsp

For the Sauce

Oil - 1.5 tbsp

Gochujang - 2 tbsp

Chili flakes - 1/2 tsp

Garlic -1 tbsp, finely chopped

Ginger - 1 tbsp, finely chopped

Cream - 1/3 cup

For Garnish

Parmesan - 1-2 tbsp

Cilantro - 1-2 tbsp, chopped

Green onions - 1-2 tbsp, chopped

Sesame seeds - 1 tsp, toasted

Method

Cook the noodles according to package direction (add salt to water while cooking), drain, and set aside. Reserve some noodle cooked water.

Heat oil in a heavy-bottomed pan over medium flame. Add the finely chopped ginger, garlic, and chili flakes. Cook for 40-50 seconds.

Add the gochujang, lower the flame, add quarter cup of pasta water, gently mix the contents to a uniform consistency.

Add the cream, a pinch of salt, one tablespoon of vegan parmesan, and 1/3 cup of noodle cooked water. Mix and let it begin to simmer.

Add the cooked noodles, gently toss. If needed add a little noodle cooked water. Add the green onions.

Transfer to serving bowls. Garnish with sesame seeds, green onions, and cilantro. Serve immediately.