Sweet & Spicy Korean Noodles
These sweet & spicy Korean noodles are tossed with a deeply savory sauce featuring pungent soybean paste, toasty sesame oil, garlic, and fresh ginger. Served with colorful veggies, these noodles are super saucy and ready in just 30 minutes!
Ingredients
- 8 ounces gluten-free noodles spaghetti, soba, or pad thai noodles
- 1 tbsp oil
- 2 cloves of garlic minced
- 1 tbsp freshly grated ginger
- 1/2 red bell pepper diced or julienned
- 1/2 green bell pepper diced or julienned
- 1 carrot diced or julienned
- 1/2 cup minced red cabbage
- chopped scallions for garnishing
Sweet and Spicy Sauce
- 5 tbsp Korean soybean paste
- 1/4 cup water
- 1 tbsp toasted sesame oil
- 1 tbsp white rice vinegar
- 1 tbsp maple syrup
- 1 tsp sriracha
- 2 tsp cornstarch
Instructions
- 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.
- Cook the noodles. 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.
- 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.
- 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.
- 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.
- Garnish. Before serving, add a squeeze of lime juice and garnish with chopped scallions, fresh basil, and/or toasted sesame seeds!
- You can store the noodles for up to 3 days in the refrigerator.
Notes
Dice or julienne the veggies!
Although I diced the veggies in the photos, you can definitely julienne them instead! I’ve been cutting my vegetables into julienne lately, and I find it actually much easier to eat with chopsticks that way, but the choice is yours!Do not overcook the noodles.
The noodles will be sautéed for another minute or two in the skillet, so it's essential that you cook the noodles until al dente - otherwise, they might turn mushy.Serve hot or cold!
While these noodles taste best served hot, you can also enjoy leftovers chilled as a noodle salad!Nutrition
Serving: 1 serving | Calories: 369 kcal | Carbohydrates: 65.4 g | Protein: 11.4 g | Fat: 6.5 g | Fiber: 8.3 g | Sugar: 7.4 g