Name: Saucy Gochujang Zucchini Noodles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 3 large zucchini, spiralized; 1 teaspoon kosher salt; 1 teaspoon minced fresh garlic; Sliced scallions for serving, optional; ¼ cup gochujang*; 3 tablespoons hoisin sauce; 3 tablespoons fresh lime juice; 3 tablespoons olive oil; 1 tablespoon toasted sesame oil; 8 ounces rice noodles, cooked according to package directions; drained; 1 tablespoon cornstarch; 2 tablespoons unsalted butter, vegan butter if needed; Sesame seeds for serving, optional

I’m so excited to share this Saucy Gochujang Zucchini Noodles Recipe with you because it’s one of those dishes that’s as vibrant in flavor as it is in color. It’s quick, saucy, and packs a punch with that perfect balance of spicy, tangy, and slightly sweet notes from the gochujang and hoisin sauce. Whether you’re looking to sneak more veggies into your diet or just craving a light but satisfying noodle dish, this recipe is a fantastic go-to.

I first tried making this on a whim when zucchini was overflowing in my garden last summer, and it quickly became a regular staple in my kitchen. The beauty of this Saucy Gochujang Zucchini Noodles Recipe is how it comes together in under 30 minutes and still feels special enough for dinner guests. Plus, it’s super adaptable, making it a tasty weeknight winner you can personalize however you like.

Ingredients You’ll Need

These ingredients work together to create layers of flavor and texture—from the crisp zucchini noodles to the silky rice noodles, all dressed in a vibrant, spicy sauce. When shopping, fresh zucchini and quality gochujang really make the difference, so keep an eye out for those.

Zucchini: Spiralized to add a fresh, crunchy veggie base that soaks up the sauce beautifully.
Kosher salt: Helps draw out excess moisture from the zucchini so the noodles don’t turn soggy.
Gochujang: This Korean fermented chili paste is the heart of the sauce—go for a good-quality brand for authentic flavor.
Hoisin sauce: Adds a sweet and savory depth that balances the heat from the gochujang.
Fresh lime juice: Brightens the sauce with a citrusy kick—fresh is best here!
Olive oil: Brings a smooth richness and helps with sautéing garlic and mixing the sauce.
Minced fresh garlic: Gives a punch of aroma and flavor that wakes up the dish.
Rice noodles: Cooked to tender perfection, they add a nice chewy contrast to the zucchini noodles.
Cornstarch: Thickens the sauce slightly, giving it that luscious coating on the noodles.
Unsalted butter (or vegan butter): Adds creaminess and helps meld the flavors in the sauce.
Toasted sesame oil: Just a dash adds a nutty aroma that feels like the finishing touch.
Sliced scallions and sesame seeds (optional): Perfect for garnish, adding crunch and fresh flavor.

Variations

I love how flexible this Saucy Gochujang Zucchini Noodles Recipe is—it’s easy to tweak based on what you have or your dietary preferences. Feel free to make it your own and experiment with flavors or textures.

Protein boost: I sometimes add grilled chicken, shrimp, or tofu to make it heartier. A quick pan-fry and toss it in with the noodles and sauce.
Spice level adjustment: If you prefer milder flavors, cut down on the gochujang or swap some out for sweet chili sauce.
Veggie swaps: I’ve added thinly sliced bell peppers or shredded carrots for extra crunch and color—it works beautifully!
Make it gluten-free: Just double-check your hoisin sauce to ensure it’s gluten-free or substitute with tamari sauce.
Noodle-only version: For a traditional twist, skip the zucchini and load up on double rice noodles instead—and it’s just as delicious.

How to Make Saucy Gochujang Zucchini Noodles Recipe

Step 1: Prep and Sweat the Zucchini Noodles

Spiralize your zucchini and toss it with kosher salt in a colander — this helps pull out excess water, which is key to keeping the noodles from getting watery. Let them sweat for about 10 minutes, then gently squeeze out even more moisture with a clean kitchen towel or paper towels. Trust me, this step makes all the difference in texture!

Step 2: Cook the Rice Noodles

While the zucchini is sweating, get your rice noodles cooking according to the package instructions—usually a quick soak in hot water. Drain them well, and set aside. They’ll provide a chewy contrast to the crisp zucchini and soak up the sauce beautifully.

Step 3: Whip Up the Tangy Spicy Sauce

In a small bowl, combine gochujang, hoisin sauce, fresh lime juice, olive oil, and minced garlic. I like to whisk it well to ensure everything is blended smoothly and that garlicky punch is evenly distributed. This sauce is the star, so don’t rush this part!

Step 4: Heat Butter, Add Cornstarch, and Create Sauce Base

Melt butter over medium heat in a large skillet, then whisk in the cornstarch until it combines with the butter without lumps—that’s your thickening base. Slowly stir in your sauce mixture and cook for a couple of minutes until it thickens, stirring constantly so it doesn’t stick. This is when your kitchen starts smelling irresistible!

Step 5: Toss Noodles and Finish with Sesame Oil

Add both the drained rice noodles and the prepped zucchini noodles to the skillet. Toss gently but thoroughly, coating every strand with that rich, spicy sauce. Finish with a drizzle of toasted sesame oil—it adds a wonderful depth of flavor and aroma you won’t want to skip.

How to Serve Saucy Gochujang Zucchini Noodles Recipe

Saucy Gochujang Zucchini Noodles Recipe - Recipe Image

Garnishes

I personally love topping it off with a handful of sliced scallions and toasted sesame seeds. The scallions bring a fresh bite while the sesame seeds add a delicate crunch and toasty flavor. It’s such a simple touch but really amps up the dish’s texture and looks gorgeous on the plate.

Side Dishes

This recipe works wonderfully on its own, but if you’re looking to round out the meal, I usually pair it with something light and crunchy like kimchi or a simple cucumber salad. Sometimes, I whip up steamed edamame or a quick miso soup to make it feel like a full Korean-inspired dinner experience.

Creative Ways to Present

For a fun dinner party twist, try serving these noodles in small individual bamboo steamers or pretty bowls with edible flowers garnished on top. I’ve also tried layering in thin slices of avocado or soft-boiled eggs for added creaminess and visual appeal. It’s always a crowd-pleaser when the presentation feels thoughtful.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and I hope you do!), store them in an airtight container in the fridge. Because zucchini noodles release moisture over time, I recommend draining any excess liquid before reheating to keep the dish from getting soggy. Leftovers are best enjoyed within 2 days for optimal texture and flavor.

Freezing

Freezing isn’t my favorite option for this particular recipe since zucchini noodles don’t hold up well and can get mushy after thawing. But if you want to freeze, it’s better to freeze just the sauce and rice noodles separately and add fresh zucchini noodles when you reheat.

Reheating

To reheat, gently warm the noodles in a skillet over medium-low heat—adding a splash of water or broth if the sauce seems thick. I avoid microwaving because it can make the zucchini release too much water and turn limp. This way, you keep the sauce silky and noodles perfectly textured.

FAQs

Can I use regular pasta instead of rice noodles in this Saucy Gochujang Zucchini Noodles Recipe?

Absolutely! While rice noodles keep the dish light and gluten-free, regular pasta like spaghetti or linguine will also work well. Just cook them according to the package instructions and toss them in with the zucchini and sauce.
How spicy is this Saucy Gochujang Zucchini Noodles Recipe?

The spiciness mostly depends on the gochujang you use. It has a moderate heat level with a sweet undertone. If you’re sensitive to spice, start with less gochujang and add more gradually after tasting.
Can I make this recipe vegan?

Yes! Just swap the butter for vegan butter or a neutral oil like avocado or extra olive oil. The rest of the ingredients are naturally plant-based.
What’s the best way to spiralize zucchini if I don’t have a spiralizer?

If you don’t have a spiralizer, you can use a julienne peeler or a regular vegetable peeler to create long ribbons that work well as zucchini noodles. It won’t be as curly, but it still tastes fantastic!
Should I peel the zucchini before spiralizing?

I usually leave the skin on for added color, nutrients, and texture. Just be sure to wash it well before spiralizing.

Final Thoughts

This Saucy Gochujang Zucchini Noodles Recipe has become one of those dishes I turn to when I want something quick, flavorful, and a little different. It’s comfort food with a spicy Korean twist that feels fresh and healthy without sacrificing taste. I hope you enjoy making it as much as I do—don’t be afraid to tweak the sauce or toppings to make it feel like your own cozy kitchen creation. Grab those spiralizers and get saucy!