Description
Mushroom Gochujang Udon Noodles
Discover the magic of Asian fusion with this quick and flavorful noodle dish! These Gochujang Udon Noodles are a vegetarian delight, featuring tender mushrooms, vibrant kale, and a rich, spicy sauce. Perfect for busy weeknights, this recipe brings a taste of takeout to your table—minus the cost and wait. Add your favorite protein, like halloumi or tofu, to make it a complete meal.
7 oz (200g) chestnut or portobello mushrooms, sliced
1 tsp ginger, crushed
2 tsp garlic, crushed
4 spring onions, sliced (green and white separated)
1 cup (70g) kale
2 portions udon noodles (precooked)
2 tbsp gochujang paste
2 tbsp honey
1 tbsp mirin
1 tbsp soy sauce
2 tsp sesame oil
Peanut/vegetable oil (for cooking)
Fresh cilantro for garnish
Directions:
1. Mix gochujang, honey, mirin, soy sauce, and sesame oil into a sauce.
2. Marinate mushrooms in half the sauce.
3. Sauté mushrooms, then add garlic, ginger, and white onion parts.
4. Add kale, noodles, and remaining sauce. Toss until coated.
5. Top with protein and cilantro.
Prep Time: 15 minutes
Kcal: 491
Step-by-Step Guide
1. Prepare the Sauce: In a small bowl, thoroughly whisk together the 2 tbsp gochujang paste, 2 tbsp honey, 1 tbsp mirin, 1 tbsp soy sauce, and 2 tsp sesame oil until smooth. Set aside.
2. Marinate the Mushrooms: Place the sliced mushrooms in a medium bowl. Pour half of the prepared sauce over them and toss until evenly coated. Let them sit for at least 5-10 minutes while you prep other ingredients.
3. Cook the Mushrooms: Heat a drizzle of peanut or vegetable oil in a large wok or skillet over medium-high heat. Add the marinated mushrooms (including any sauce in the bowl) and cook for 4-5 minutes until they are browned and tender. Remove from the pan and set aside.
4. Sauté Aromatics: In the same pan, add a bit more oil if needed. Add the crushed garlic, crushed ginger, and the white parts of the spring onions. Sauté for 1-2 minutes until fragrant.
5. Combine and Finish: Add the kale to the pan and stir for 1 minute until it begins to wilt. Add the pre-cooked udon noodles, the cooked mushrooms, and the remaining half of the sauce. Using tongs, toss everything together for 2-3 minutes until the noodles are heated through and everything is evenly coated in the glossy sauce.
Serving Suggestions
Serve the noodles immediately while hot. Garnish generously with the reserved green parts of the spring onions and fresh cilantro. For added texture and flavor, sprinkle with sesame seeds or crushed peanuts. To make it a heartier meal, top with pan-fried halloumi, crispy tofu, or a soft-boiled egg. A side of quick-pickled vegetables like cucumbers or carrots provides a refreshing, crunchy contrast to the rich, spicy noodles.
How-to Summary
This dish comes together in three key stages: First, make the sweet-spicy gochujang sauce. Second, marinate and sauté mushrooms for deep flavor. Third, combine sautéed aromatics, kale, noodles, and all the sauce in the pan, tossing until perfectly coated and hot. Finish with fresh garnishes and your chosen protein.
Frequently Asked Questions
Can I make this recipe gluten-free? Yes. Use tamari or a certified gluten-free soy sauce instead of regular soy sauce, and ensure your gochujang paste and udon noodles are gluten-free brands.
What can I use instead of gochujang? While the unique fermented flavor is hard to replicate, a substitute can be made by mixing 1.5 tbsp of miso paste with 1/2 tbsp of chili garlic sauce or Korean chili flakes (gochugaru) and a pinch of sugar.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce, or in the microwave, stirring halfway through.
Can I use a different green instead of kale? Absolutely. Baby spinach, bok choy, or Swiss chard are excellent alternatives. Add tender greens like spinach at the very end, just until wilted.
Is there a way to make it less spicy? To reduce the heat, start with 1 tablespoon of gochujang paste and increase to taste. You can also add a bit more honey or a splash of rice vinegar to balance the spice level.
Common Mistakes to Avoid
- Overcrowding the Pan: Sauté the mushrooms in a single layer to allow them to brown properly, not steam.
- Using Cold Noodles: If your pre-cooked udon noodles are stuck together, rinse them briefly under warm water and separate strands before adding to the pan.
- Burning the Sauce: Gochujang and honey can burn quickly. Keep the heat at medium-high and toss constantly when combining everything in the final step.
- Skipping the Marinate: Marinating the mushrooms in half the sauce is crucial for infusing them with flavor, so don’t skip this short step.
Conclusion
This Mushroom Gochujang Udon Noodles recipe is a testament to how simple ingredients can create an extraordinarily flavorful meal in minutes. The combination of savory mushrooms, spicy-sweet sauce, and chewy udon is deeply satisfying. It’s a versatile, vegetarian base that invites customization with your favorite proteins and vegetables. Once you try this homemade version, it’s sure to become a regular in your weeknight dinner rotation, offering restaurant-quality taste with minimal effort.