Go Back
Spicy Gochujang Noodles (Vegan, Gluten, Grain Free & Low Carb) From Above
Print Pin

Spicy Gochujang Noodles (Vegan, Gluten, Grain Free & Low Carb)

These spicy gochujang noodles are easy, healthy and super delicious and perfect to make both for lunch or dinner
Course Dinner, Lunch, Main Course, Main Dish, Noodles
Cuisine Asian
Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Carb, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

For the noodles

  • 250 g Shirataki noodles (or any other noodles of choice)
  • 2 Garlic cloves minced
  • 1 Scallion (both white and green part separated) thinly sliced
  • 1 1/2 tbsp Gochujang paste
  • 1 1/2 tbsp Tamari or Japanese soya sauce
  • 1 tbsp Peanut butter
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil

For the topping

  • 1/2 Cucumber cored and cut into half moons
  • 4-5 Sugar snaps thinly sliced
  • 1 tbsp Rice vinegar
  • Chili flakes, to taste (optional)
  • Cashew nuts
  • Cilantro roughly chopped
  • Mint

Instructions

  • Start by dividing the cucumber and core it using a spoon. Then slice into half moons. Place in a bowl and add rice vinegar and stir to combine. Set aside.
  • Cook your noodles according to the description unless using shirataki noodles as I did.
  • Preheat a nonstick pan over medium heat.
  • Fry the garlic and white parts of the scallion until golden brown.
  • Combine gochujang, tamari/soya sauce, peanut butter, rice vinegar and sesame oil in a bowl. Then add to the hot pan and stir to combine until incorporated with the garlic and scallion.
  • Add the noodles and fry for a few minutes until warm.
  • Preheat another nonstick pan and add the cashew nuts and dry roast until golden brown.
  • Divide the noodles between two bowls and top with cashew nuts, cucumber, thinly sliced sugar snaps, chili flakes (if using), cilantro and mint. Serve warm.