Description

Spicy Gochujang Noodles are a flavorful and vibrant dish featuring tender udon noodles stir-fried with crispy tofu, fresh carrots, and baby bok choy. Tossed in a spicy and savory sesame-gochujang sauce with hints of lime and garlic, this recipe is a perfect combination of heat, tang, and umami, ideal for a quick and satisfying vegetarian meal.

Ingredients

For the Tofu and Noodles

1 tablespoon olive oil
1 14 ounce package firm tofu, drained and pressed
8 ounces udon noodles

For the Sauce

1/4 cup gochujang sauce
3 tablespoons hoisin sauce
2 teaspoons toasted sesame oil
3 tablespoons lime juice and zest from 1 lime
2 cloves garlic, minced, divided
1/3 cup water

For the Vegetables & Finishing

2 large carrots, peeled and thinly sliced
3-4 baby bok choy, thinly sliced, leaves and white parts separated
2 teaspoons butter or vegan butter
Sesame seeds, for garnish
Sliced scallions, for garnish

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Instructions

Prepare the Tofu: Drain and press the tofu to remove excess water. Heat 1 tablespoon olive oil in a skillet over medium heat. Crumble the tofu directly into the pan and stir to break it up finely. Cook for about 5-7 minutes until the tofu is dry and most of the moisture has evaporated, creating a crispy texture.
Cook the Udon Noodles: While the tofu cooks, bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions until tender. Drain and rinse the noodles thoroughly with cold water to stop cooking and prevent sticking. Set aside.
Make the Sauce: In a bowl, whisk together 1/4 cup gochujang sauce, 3 tablespoons hoisin sauce, 3 tablespoons lime juice and zest, 1 minced garlic clove, 2 teaspoons toasted sesame oil, and 1/3 cup water until smooth. Set aside to allow flavors to meld.
Cook the Vegetables and Combine: Heat the remaining tablespoon of olive oil in a large skillet or wok over medium heat. Add the sliced carrots and the white parts of the bok choy. Cook for 5 minutes, stirring occasionally, until the vegetables are just tender but still crisp. Add the cooked noodles, minced remaining garlic clove, the prepared sauce, and the green leafy parts of the bok choy. Toss and stir frequently for 2-3 minutes until the bok choy wilts and the sauce evenly coats the noodles. Stir in 2 teaspoons of butter or vegan butter until fully combined and glossy.
Garnish and Serve: Remove from heat and garnish the dish with sesame seeds and sliced scallions. Serve warm for a delicious, spicy noodle meal.

Notes

Pressing the tofu well is key to achieving a crispy texture in the skillet.
Udon noodles can be substituted with other thick wheat noodles if preferred.
Adjust the amount of gochujang for desired spice level.
Use vegan butter to keep this recipe vegan-friendly.
For extra protein, add cooked edamame or sliced mushrooms to the stir-fry.