Saucy Gochujang Zucchini Noodles Recipe
Saucy Gochujang Noodles is a flavorful and easy Korean-inspired dish featuring spiralized zucchini and tender rice noodles coated in a vibrant gochujang-based sauce. This recipe balances the spicy, sweet, and tangy flavors of gochujang, hoisin, lime juice, and garlic, finished with toasted sesame oil and garnished with scallions and sesame seeds for a fresh and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 3 large zucchini, spiralized
- 1 teaspoon kosher salt
- 1 teaspoon minced fresh garlic
- Sliced scallions for serving, optional
Sauce
- ¼ cup gochujang*
- 3 tablespoons hoisin sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 tablespoon toasted sesame oil
Noodles
- 8 ounces rice noodles, cooked according to package directions; drained
- 1 tablespoon cornstarch
Other
- 2 tablespoons unsalted butter, vegan butter if needed
- Sesame seeds for serving, optional
Instructions
- Prepare the zucchini: Spiralize the zucchini into noodles. Sprinkle the zucchini noodles with kosher salt and let them sit for about 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze the zucchini to remove any remaining liquid. Set aside.
- Cook the rice noodles: Prepare the rice noodles according to the package instructions. Drain them well and set aside.
- Make the sauce: In a mixing bowl, whisk together gochujang, hoisin sauce, fresh lime juice, olive oil, and minced fresh garlic until smooth and well combined.
- Thicken the sauce: In a small bowl, mix cornstarch with a few tablespoons of water to create a slurry. Add the slurry to the sauce mixture and stir well.
- Cook the sauce: In a large skillet or wok over medium heat, melt the unsalted butter. Pour in the sauce mixture and cook, stirring frequently, until the sauce thickens, about 2-3 minutes.
- Toss noodles and zucchini: Add the cooked rice noodles and spiralized zucchini to the skillet with the sauce. Toss everything together gently to ensure the noodles and zucchini are evenly coated with the thick, flavorful sauce.
- Final touches: Drizzle the toasted sesame oil over the noodles and give everything one last gentle toss to distribute the flavor evenly.
- Serve: Transfer to plates or bowls. Garnish with sliced scallions and sesame seeds, if desired, and serve immediately while warm.
Notes
- You can substitute spiralized zucchini with other spiralized vegetables like carrots or cucumber if preferred.
- Adjust the amount of gochujang to taste depending on your spice preference.
- Use vegan butter to make this recipe suitable for vegans.
- Make sure to remove excess water from zucchini to prevent the dish from becoming watery.
- This dish is best served immediately but can be stored in the refrigerator for up to 2 days; reheat gently before serving.
Keywords: Gochujang noodles, Korean noodles, spicy noodles, zucchini noodles, rice noodles, easy Korean recipe, vegetarian Korean dish
Find it online: https://mjrecipe.com/saucy-gochujang-zucchini-noodles-recipe/