Carole Food.

These creamy gochujang noodles are the perfect thing to make when you haven’t got a huge amount of time (they’re ready in 10 minutes!). This recipe is very similar to my other creamy garlic noodle recipe that went viral on social media. Similar to that recipe, this is heavily inspired by the classic Chinese dish (You Po Mian) and the role of oil in the dish really brings out the aromatic flavour of garlic and spring onion. If you haven’t tried making noodles like this before, I would definitely recommend it! 

Why you’ll love this dish

• Quick - this dish is unbelievably quick, it’s ready in 10 minutes! It’s probably one of the quickest recipes I know, so I return to this meal regularly. 
• Easy - if you’re looking for a super easy recipe that requires minimal effort, then definitely try this out! 

What ingredients do you need for this dish (includes possible substitutions)? 

Noodles: I used instant ramen noodles here, but use whatever you want! 

Vegetable/sunflower oil: I’ve recommended these oils because they have a high smoke point and are neutral in taste. 

Garlic: this meal has three garlic cloves in it, so it’s pretty garlicky! Feel free to add less (or more).

Spring onion: the garlic and spring onion really provides the dish with the aromatic flavour. 

Chilli flakes: if you like a bit of heat, add chilli flakes! Otherwise these can be left out. 

Gochujang: gochujang is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It’s the perfect thing to keep in your fridge as it adds a lot of depth of flavour with minimal ingredients! 

Light soy and dark soy: both are essential in this dish! Light soy gives the seasoning whilst dark soy provides the colour and a touch of sweetness.

White wine vinegar: traditionally Chinese black vinegar is used! 

Tahini: provides the creaminess to the dish, but can be swapped with other nut butters. 

What to serve this with? 

These noodles will work perfectly with any type of protein and vegetable you want! But they’re delicious enough as is.

Instructions 

Prepare the aromatics and spices 

Add garlic, spring onion, chilli flakes and gochujang into a medium sized bowl. 

Heat the oil 

In a small saucepan over a high heat, heat the oil until it is sizzling hot (i.e. if you place a chopstick in, the oil will sizzle). This part won’t take very long so keep an eye on it! 

Mix all the ingredients together 

Pour the hot oil over the garlic mixture and stir to combine well. Then pour in the light soy sauce, dark soy sauce, white wine vinegar and tahini. Stir to combine again. Finally add the cooked noodles and do one final stir so the noodles are fully coated in the sauce. And that’s it! 

FAQ 

What’s the best way to store this dish? 

These are best served straight away but if you have leftovers, place in an airtight container in the refrigerator. Then reheat in either in the microwave or on the hob. 

Can this be frozen?

This isn’t very suitable for freezing! 

If you’re looking for another noodles dish, be sure to try out these recipes:

• Creamy Garlic Noodles
• 10 Minute Tomato Noodles
• Cumin Lamb Noodles