10 Minute Korean Spicy Noodles

Craving all things noodles? Try my spicy ramen, curry noodles, Pad See Ew, and birria ramen next. I love pasta almost as much as I love Asian food. Thankfully, it doesn’t have to be either or. If you enjoyed my spicy noodles, you’ll love this Korean twist on them. With a similar spicy yet sweet flavor, I use a secret ingredient to seriously level up the flavor!

Why I love this recipe

They’re fast to make. Okay, maybe they’re not as fast as instant noodles, but making them from scratch is much tastier and only takes a few extra minutes. Easy to customize. Level up the spice tenfold, or bring it down to a kid-safe level. They make great leftovers. The flavors have time to mesh, and they reheat effortlessly in the microwave. MUCH healthier than packaged noodles. My recipe has no preservatives, MSG, or copious amounts of sodium.

Ingredients needed

Udon noodles. I like using thicker noodles for this dish, as they hold onto the sauce much better than thinner noodles. I usually find them in the Asian aisle of my grocery store. Stir fry veggies. I used thinly sliced carrots, baby bok choy, and green onions to add different textures and colors. Garlic. Preferably freshly minced garlic for aromatics. Vegetable oil. Or any neutral-flavored oil for frying.

For the Korean noodle sauce: Korean spicy noodles are made up of noodles and stir-fried vegetables mixed with a sweet and spicy sauce. A popular version, Samyang, can be made by adding hot water and seasoning to dried noodles. However, making them from scratch is just as easy–and the taste is far superior!

Soy sauce. Essential for savoriness. After all, could you imagine an Asian sauce without soy sauce? Mirin. A type of rice wine with lower alcohol content and a sweeter flavor. This will add texture from the alcohol, acidity, and subtle sweetness. If you don’t have mirin, use rice vinegar. Honey. My preferred sweetener for Asian sauces. Gochujang. A red chili paste is often used in Korean cooking. It is sweet, spicy, and savory. Look for it in the Asian aisle of your grocery store or at any Asian market. Sesame oil. Another essential ingredient.

How to make Korean spicy noodles

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Thin out the sauce. If the sauce is too thick, add a splash of water until it reaches your desired consistency. Quickly stir fry the veggies. Stir-fried veggies should be slightly crunchy but not raw. Aim to only cook them for 3-4 minutes before adding the rest of the ingredients. Garnish the noodles with toasted sesame seeds and fresh lime juice.

Storage instructions

To store: Leftover gochujang noodles can be stored in an airtight container in the refrigerator for up to three days.

Swap the noodles. If you don’t have udon noodles, try Japanese soba noodles or thick Chinese egg noodles. I’ve used both in a pinch, and they turned out great. Add protein. To make a heartier dish, add cooked chicken breast, beef, or sautéed shrimp. To keep it vegetarian, use air fryer tofu or top the noodles with an over easy egg. Switch up the veggies. I picked my favorite veggies, but you can use whatever you have on hand, like snow peas, mushrooms, bell peppers, or shredded cabbage. Level up the heat. Top the noodles with chili crunch of red pepper flakes.

To freeze: Store cooled leftovers in a shallow container in the freezer for up to six months. Reheating: Microwave noodles in 30-second intervals or reheat them on the stovetop over medium heat.