As you twist the spiralized zucchini into your bowl and watch the vibrant colors come together, the enticing aroma of the gochujang sauce fills the air. This dish, Saucy Gochujang Noodles, showcases a beautiful blend of fresh zucchini and rich flavors, all coming together in about 30 minutes. It’s a quick-to-make meal that satisfies the heart and palate with its savory, spicy profile.
This recipe is perfect for anyone looking to add a zing to their weeknight dinners or impress guests at a gathering. It’s light yet filling, making it a great choice for warm evenings or casual get-togethers. Plus, you can prepare the gochujang sauce ahead of time and store it in the fridge for up to a week, allowing for effortless meal prep.
Why You’ll Love This Recipe
- The spiralized zucchini adds a unique texture to the dish.
- The gochujang sauce creates a rich and spicy flavor.
- Ready in just 30 minutes for a quick weeknight meal.
- It’s a versatile dish that can accommodate various dietary preferences.
What You’ll Need
Here’s everything you’ll need for this delightful dish.
For the Zucchini
- 3 large zucchini, spiralized
- 1 teaspoon kosher salt
For the Sauce
- ¼ cup gochujang
- 3 tablespoons hoisin sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 teaspoon minced fresh garlic
For the Noodles
- 8 ounces rice noodles, cooked according to package directions; drained
For the Thickening
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, vegan butter if needed
- 1 tablespoon toasted sesame oil
For Serving (optional)
- Sliced scallions
- Sesame seeds
Gochujang is a Korean red chili paste that adds depth; vegan butter is a great substitute.
Substitutions & Swaps
- Use other noodles like soba or udon.
- Maple syrup can replace hoisin sauce.
- Lime juice can be swapped for lemon juice.
- Olive oil can be substituted with avocado oil.
How to Make It
Let’s dive into making these delicious noodles.
Toss zucchini
Toss 3 spiralized zucchinis with 1 teaspoon salt in a strainer set over a bowl; let sit for 15 minutes.
Whisk sauce
Meanwhile, whisk together ¼ cup gochujang, 3 tablespoons hoisin, 3 tablespoons lime juice, 3 tablespoons oil, and 1 teaspoon minced garlic.
Cook noodles
Cook 8 ounces rice noodles according to package directions; drain and transfer back to pot over medium heat. Pour gochujang sauce over noodles and cook for 2 minutes.
Squeeze zucchini
Squeeze zucchini noodles over a bowl to release excess liquid (when you think you’re done, squeeze a bit more), reserve liquid then transfer zucchini noodles to pot with rice noodles and sauce and gently toss to combine.
Thicken sauce
Whisk together ½ cup reserved zucchini water and 1 tablespoon cornstarch; pour into the pan with noodles and cook until thickened and silky, about 1 minute. Off heat, stir in 2 tablespoons butter and 1 tablespoon toasted sesame oil.
Serve
Top with sliced scallions and sesame seeds and serve immediately.
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, best enjoyed fresh.
Reheat: microwave for 1-2 minutes.
Tips for Best Results
- Be sure to squeeze the zucchini well to avoid excess moisture.
- Adjust the spiciness by adding more or less gochujang.
- Use fresh lime juice for the best flavor.
- Stir frequently while heating to ensure an even sauce coating.
Serving Suggestions
- Serve alongside grilled chicken or tofu for a complete meal.
- Pair with a light cucumber salad for a refreshing side.
- Enjoy it at a backyard barbecue for a twist on traditional sides.
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