Sweet & Spicy Korean Noodles

I’m a HUGE fan of Asian noodles. From the savoriness of lo mein, to the spicy kick of rabokki and tanginess of kimchi noodles, I just can’t get enough. In fact, Vân and I are so noodle-obsessed that we cook at least 3 noodle dishes a week at home (or, as I like to call it, the Full of Plants headquarters).

This recipe is quite different from the ones I cook on a regular basis as it’s more pungent and a bit saltier, but nonetheless, it is equally delicious.

I’ll be straight: this is in no way an authentic Korean dish. But it does pack flavors of Korean cuisine thanks to the use of Doenjang paste, garlic, ginger, and toasted sesame oil.

The result is super saucy noodles that have a beautiful balance of sweet, salty, garlicky, and a bit spicy notes. Noodle lovers, you have to try these!

⭐️ Why You Will Love It

Big, bold flavors.

A key component of any good noodle dish is the sauce. This recipe starts with Doenjang paste, which is the one ingredient that makes this dish. This Korean condiment can be thought of as a relative of miso but with a bolder, more intense flavor that resembles black bean sauce.

Combined with other ingredients typically used in Asian cuisine, such as ginger, sesame oil, and white rice vinegar, you have a sauce that packs a deep savoriness, a balance of sweet-salty-tangy flavors, and plenty of umami. The sauce may rely on just 6 ingredients, it delivers BIG flavor!

Textured and colorful.

Noodles and a sauce is fine, but it can be a bit boring. That’s why I incorporate colorful veggies like carrots, bell peppers, and red cabbage, which are cooked until still slightly crispy. This adds both texture and color to this dish. The best part? Nothing is set in stone, so you can use basically any veggie that comes to mind!

Ready in less than 30 minutes.

You’ll need less than 30 minutes from start to finish. Stir the sauce in a small bowl, sauté the vegetables, cook the noodles, and mix everything together! It takes less time than a trip to the restaurant and tastes even better than takeout!

🧄 Main Ingredients

Noodles

To keep this recipe gluten-free, I went with flat rice noodles. If you are familiar with Pad Thai, it’s the same type of noodles!

Where to buy: Most well-stocked Asian supermarkets will have some type of rice noodles. Whether they are flat or round, it doesn’t really matter.

Substitute: Basically, any type of long noodle will work here. Soba, spaghetti, fettuccine, or even udon!

Garlic and ginger

For zesty, citrusy, and garlicky flavors. A quick tip: Use fresh ginger. Ground ginger doesn’t compare. While ground ginger adds some spiciness, it lacks the bright, fresh citrus notes that only fresh ginger can provide.

Vegetables

To add color and texture, I went with a combination of green and red bell peppers, carrots, and red cabbage.

Use what you have on hand! This recipe is versatile, so do not hesitate to use what you have on hand. Zucchini, broccoli, bok choy, Swiss chard, or even mushrooms would make great additions.

🌶 Sauce Ingredients

Then, to make the sauce, which is where all of the flavors are packed, you will need the following ingredients:

Korean soybean paste

The base for the sauce is a Korean soybean paste called Doenjang. It is a condiment that comes in the form of a thick paste. Typically, it’s made from fermented ground soybeans, water, and salt.

Do not confuse it with miso. While both are made with similar ingredients, Doenjang tends to have a stronger flavor and a chunkier texture. I personally find Doenjang slightly nuttier and earthier with more umami.

Substitute: Doenjang is quite unique so there is no perfect substitute for it. Your best option is red miso. However, be aware that it won’t have the exact same flavor.

Note: Some brands may contain wheat flour so you may want to check the label if you are eating a gluten-free diet.

Toasted sesame oil

It’s no surprise that toasted sesame oil is a staple of Korean cuisine – it enhances dishes with rich toasty and nutty notes.

Vinegar

To balance the sauce with a hint of tanginess, I incorporate a tablespoon of white rice vinegar. This is not to be confused with sushi seasoning vinegar – white rice vinegar is not sweetened.

Feel free to use regular white vinegar or lime juice if you cannot find white rice vinegar.

Maple syrup

Unlike Western cuisine, which uses sugar mostly in desserts, Asian cuisine – including Korean – relies on sugar to balance out the saltiness and tanginess of dishes. Here, I went with maple syrup to balance the saltiness of the Doenjang paste.

Substitute: Instead of maple syrup, feel free to use agave syrup or granulated sugar.

Sriracha

The amount of sriracha is up to you. I went with 1 teaspoon for a subtle heat, but if you prefer it spicier, do not hesitate to use up to 2 tablespoons.

Cornstarch

A thickener like cornstarch or tapioca starch helps thicken the sauce, allowing it to coat the noodles even better.

Substitute: Any starch will work. You can use arrowroot, tapioca starch, or even potato starch (if using the latter, I suggest using only half of the amount).

🥣 How to Make It

1. Make the sauce

1. Whisk together the ingredients. Add the soybean paste, water, sesame oil, rice vinegar, maple syrup, sriracha, and cornstarch to a small bowl. Mix until the cornstarch is dissolved. Set aside.

Tip: If you want to adjust the sweetness and spiciness of the sauce to your liking, do not add the cornstarch from the start. Instead, mix all of the other ingredients and taste the sauce. Once the seasoning is to your liking, incorporate the cornstarch and stir again until dissolved.

2. Cook the noodles.

1. Bring a large pot of salted water to a boil. Once boiling, add the noodles and cook according to the package instructions. In the meantime, prepare the vegetables.

3. Sauté the vegetables.

1. Sauté the aromatics. Heat the oil in a large, non-stick skillet over medium heat. Once hot, add the garlic and ginger and sauté for 2-3 minutes, stirring regularly until fragrant.
2. Add the vegetables. Next, add the diced bell peppers, carrots, and red cabbage. Sauté uncovered for 5-8 minutes, stirring regularly. I like to keep the vegetables slightly crunchy, but if you prefer softer vegetables, cook them for an extra 3-5 minutes.

4. Combine everything.

1. Add the sauce. Once the noodles are cooked, drain them and add them to the skillet. Pour in the sweet and spicy sauce and toss to coat. Cook for another 1 minute, stirring regularly until the sauce has slightly thickened.
2. Garnish. Before serving, add a squeeze of lime juice and garnish with chopped scallions, fresh basil, and/or toasted sesame seeds!

🔥 Variations

If you want a more complete meal, feel free to toss in your protein of choice! Toward the end of cooking the vegetables, throw in a handful of sliced fried tofu, shredded vegan chicken, or slices of vegan bologna! Just don’t go overboard, as these will soak up the sauce, resulting in slightly less saucy noodles.

🥗 What to Serve It With

We usually serve the noodles as is, in their simplest form, but you can brighten them up with a side of kale salad or green papaya salad.

💬 FAQ

I hope you will love these Korean-inspired noodles! They are flavorful, extra saucy, and have the perfect balance of sweetness and saltiness.

🇰🇷 More Korean Recipes

Vegan Jjajang Tteokbokki (Non-Spicy)

Quick Kimchi Noodles

Vegan Bulgogi (Korean BBQ “Beef”)

Sweet & Spicy Gochujang Tofu

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in November 2017 and updated with new process shots and detailed instructions in February 2025.