Gochujang Noodles (Korean Spicy Noodles)
An easy, 25-minute recipe turning spicy, saucy gochujang noodles into a protein-packed, stir-fried recipe that won’t disappoint! This Korean spicy noodles dish is made with rice noodles, zucchini spirals, and shrimp tossed in an addicting sweet and spicy gochujang sauce.
Servings: 4 servings
Ingredients
- 2 large zucchini spiralized
- 1 tsp sea salt
- 1 lb large shrimp
- 1 tbsp avocado oil or your favorite cooking oil
- 10 oz rice noodles
- Chopped green onions and sesame seeds for garnish
Gochujang Sauce
- 1/4 cup gochujang this one is gluten free
- 3 tbsp tamari sauce coconut aminos, for soy free
- 2 tbsp water
- 2 tbsp almond butter or your favorite nut or seed butter
- 1 tbsp rice vinegar
- 1 tbsp coconut sugar or brown sugar
- 2 tsp sesame oil
- 4 garlic cloves minced
Instructions
- Cut the spiralized zucchini if they are too long. Place in a large colander and toss with sea salt. Let this sit while you prepare the rest of the recipe.
- Add all ingredients for the gochujang sauce in a bowl and whisk together to combine. Set aside.
- Pat dry the shrimp with a paper towel and heat avocado oil in a large skillet over medium high heat. Add shrimp in a single layer, and pan fry for 1-2 minutes on each side until opaque. Remove the shrimp from the pan and set aside.
- Cook rice noodles according to package instructions. Drain and place in the pan that the shrimp was cooked in. Turn the heat on to medium high, pour gochujang sauce over the noodles, and stir cooking for 2 minutes.
- Squeeze zucchini noodles to remove as much liquid as possible. Add the squeezed zucchini and shrimp to the skillet with the rice noodles, and stir to coat in sauce.
- Turn off heat, and serve sprinkled with sesame seeds and green onions.
Video
Notes
Expert Tips
- Spice level: This is a spicy dish, so if you want to make it less spicy - reduce the gochujang to 2-3 tbsp.
- Shrimp: You can use fresh or frozen shrimp. Just be aware that with frozen shrimp you will need to thaw them before cooking, or follow the package directions for the cooking time for cooking shrimp directly from frozen.
- Zucchini Noodles: If you'd prefer, you can omit the zucchini noodles and just use rice noodles.
- Veggies: Feel free to add additional sauteed veggies to these gochujang noodles if you would like.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat over the stovetop or in the microwave. Stir the noodles occasionally to break them up. Add more sauce and garnish, if desired.
Nutrition
Serving: 1serving - makes 4 | Calories: 494kcal | Carbohydrates: 74g | Protein: 23g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 2125mg | Potassium: 569mg | Fiber: 3g | Sugar: 7g | Vitamin A: 434IU | Vitamin C: 21mg | Calcium: 130mg | Iron: 2mg