It’s that time of year where I am intensely craving saucy, spicy noodles – wait, that’s year-round. This dish was inspired by a dish at one of my favorite restaurants in Chicago, Mott Street, they have incredible kimchi udon noodles but I wanted to veganize it and make a healthier version for home. There’s nothing cozier than saucy noodles, especially when you can quickly make them on a weeknight! See my vegan Gochujang butter noodle recipe below!
Vegan Gochujang Butter Noodles
Enjoy this quick and delicious vegan gochujang butter noodle recipe that is perfect for a weeknight.
4
servings20
minutes30
minutes50
minutesIngredients
10 oz udon noodles
2 tbsp Kimchi
3 cloves garlic
1 tbsp ginger
8 oz shiitake or oyster mushrooms
2 green onions
3 tbsp grapeseed oil
16 oz extra firm tofu
- Sauce
3 tbsp oat butter (or any vegan butter)
2.5 tbsp gochujang paste
4 tbsp tamari/soy sauce
2 tbsp rice wine vinegar
1 tbsp sesame oil garnish
Furikake for seasoning
Directions
- Boil water and prepare udon noodles according to the package.
- Chop veggies and heat up the grapeseed oil in a wok.
- Drain tofu and after it’s drained, warm up 1 tbsp of grapeseed oil, add tofu, sauté about 3-5 minutes on each side, after you flip it, add tamari for flavor. Sauté for one more minute until it’s golden.
- In a wok on medium-high heat, warm up the rest of the grapeseed oil (you might need to add more throughout), sauté the mushrooms for about 3 minutes, then add the garlic/ginger/kimchi and sauté for another minute.
- Add the tamari and rice wine vinegar, mix everything together for about 1 minute. Then move the vegetables to the side of the wok, add half of the vegan butter, let it melt and stir in half of the gochujang paste with a whisk on low heat. Let it simmer for about 1-2 minutes.
- Then, add in half of the udon noodles, all of the kimchi, stir it all together.
- Push the noodle/veggie mixture to the side of the pan and do the same thing with adding the rest of the vegan butter and gochujang paste – stir together and combine. Then add the rest of the udon noodles, stir and combine.
- If you would like it saucier, add more butter and gochujang to the pan and repeat the process.
- Garnish with the tofu, finely chopped green onions and sesame oil. Sprinkle with furikake.
- Serve immediately. If you are making this ahead of time, wait to combine the mushroom-sauce mixture with the udon and tofu.
Notes
- If you like super saucy dishes, I would automatically double the butter and gochujang paste.
- Sesame is also an excellent garnish.
- Seitan or tempeh can be used for protein instead of tofu.
Hungry for more? Check out some other cozy recipes here.
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