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Creamy Gochujang Noodles

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These creamy gochujang noodles are the ultimate easy noodle dinner — spicy, savory, and ready in 20 minutes. Dairy-free, bold, and endlessly customizable, they’re a must-try for busy weeknights.
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Creamy Gochujang Noodles (Easy Noodle Dinner)

These Creamy Gochujang Noodles are bold, cozy, and wildly satisfying, with a silky sauce that clings to every strand of pasta. Gochujang brings that signature Korean depth that’s a little spicy, very savory, a little funky, and subtly sweet thanks to fermentation. There are layers flavor in just one spoonful. Pair that with garlic, a splash of soy sauce or coconut aminos, and a sprinkle of sesame and suddenly you’ve got a sauce that tastes restaurant-level with almost no effort.

If you’re craving big flavor and minimal effort, this is the recipe you need to make. The real secret is using Native Forest Organic Unsweetened Simple Coconut Milk, which is made with just organic coconut and filtered water. No gums, no fillers, no weird additives, so the coconut milk’s texture stays creamy and clean. It balances the heat of the gochujang perfectly, mellowing the spice while adding richness without dairy. Toss everything with your favorite noodles, then finish with scallions, sesame seeds, or a squeeze of lime, and you’ve got a weeknight bowl that feels indulgent yet still totally nourishing. Perfect for when you want something comforting, spicy, and slurp-worthy in under 20 minutes.

What Is Gochujang?

Gochujang is a Korean fermented chili paste made from red chili peppers, rice, fermented soybeans, and salt. It’s thick, deeply flavorful, and known for its signature balance of heat, umami, and subtle sweetness. If you’re new to cooking with it, think of gochujang as the backbone of flavor for this noodle dish. It brings complexity in a way that’s hard to replicate with anything else. Once you start using it, you’ll find yourself reaching for it often because it’s just so delicious and adaptable. 

thinly sliced shallots on a cutting board
chopped green onions on a wooden cutting board

Creamy Gochujang Noodle Ingredients

These creamy gochujang noodles rely on simple ingredients that work together to create bold flavor without a long ingredient list.

  • Gluten-free spaghetti: Any noodle works here, but spaghetti is perfect for clinging to the creamy sauce. This recipe also works well with rice noodles or other Asian-style noodles if that’s what you have.
  • Native Forest Vegan “chicken” bouillon: Adding bouillon directly to the pasta water infuses the noodles with savory depth from the inside out. This step turns a simple noodle recipe into something restaurant-worthy.
  • Garlic and shallot: These aromatics build the flavor base of the sauce, adding sweetness and depth that balance the heat of the gochujang paste.
  • Gochujang paste: The star of the show. Gochujang provides spice, umami, and richness, making this one of the best gochujang recipes you’ll want on repeat.
  • Native Forest Organic Unsweetened Simple Coconut Milk: Pretty much the only coconut milk I ever use when cooking and baking! Choosing a full-fat coconut milk creates the creamy texture that makes these noodles feel indulgent without any dairy. 
  • Coconut aminos: Adds gentle saltiness and umami while keeping the dish gluten-free. Soy sauce or tamari can also work if preferred.
  • Black sesame seeds and green onions: These finish the dish with texture, freshness, and just enough contrast to balance the creamy noodles.

How to Use Gochujang

Gochujang is versatile, and there are so many ways to enjoy it. If you’re buying cochujang for the first time, know that this paste will disappear quicker than you think. It elevates so many dishes and can be stirred into sauces, whisked into dressings, added to soups, and even used as a marinade. A little goes a long way, so start small if you’re sensitive to heat and adjust from there. 

How To Make This Easy Creamy Gochujang Noodles Recipe

Making this noodle dish is so quick and easy; I’m talking 20 minutes max. There are just a handful of ingredients and even fewer steps. Let’s get into it!

Cook the Noodles

Bring a large pot of water to a boil and season generously with salt. Add the vegan bouillon cube directly to the water, then cook the noodles until al dente. Drain and reserve about one cup of pasta water for later.

Build the Sauce

In the same pan, sauté the shallot and garlic over medium heat until fragrant and soft. Add the gochujang paste and stir, deglazing with a splash of water to create a smooth base.

Make It Creamy

Pour in the coconut milk and coconut aminos, stirring until the sauce is fully combined and silky. Season with salt to taste.

Combine and Serve

Add the cooked noodles back into the pan and gently toss to coat. Use reserved pasta water to thin the sauce as needed. Serve hot, topped with sesame seeds and green onions.

Tips and Tricks for Gochujang Noodles Success

  • Use full-fat coconut milk for the creamiest result. My consistent go to for perfect texture and creaminess is Native Forest Organic Unsweetened Simple Coconut Milk.
  • Don’t skip seasoning the pasta water. It’s an easy trick that goes a long way. Native Forest’s Vegan “Chicken” Boulion is an amazing way to elevate any noodle dish.
  • If your sauce thickens too much, pasta water is your best friend. Reserve some of your pasta water and use it to your advantage if you want a thicker sauce!
  • Gochujang brands vary in spice level, so if you’re sensitive to heat, add small increments and increase until you’ve reached your preferred heat level.

Ways to Customize Your Creamy Gochujang Noodles

These noodles are endlessly adaptable. Add crispy tofu, edamame, or mushrooms for more protein. Toss in spinach or bok choy for greens. Swap spaghetti for rice noodles or udon for a different texture. You can even add a squeeze of lime or a drizzle of sesame oil for extra depth. This flexibility makes it one of the best easy noodle dinners to keep in your rotation.

Why You’ll Love This Gochujang Noodles Recipe

This is the kind of easy noodle dish that checks every box. It’s creamy without dairy, bold without being overwhelming, and fast enough for busy weeknights. It’s comforting, satisfying, and proof that easy dinner recipes with noodles can still feel exciting. If you’re looking for quick recipes with noodles that don’t sacrifice flavor, this one deserves a permanent spot on your list!

Gochujang FAQs

What does gochujang taste like? Gochujang is spicy, savory, slightly sweet, and deeply umami thanks to fermentation. It’s complex but approachable, especially when paired with creamy ingredients.

Is gochujang very spicy? It has a noticeable kick, but the heat is balanced. The coconut milk and noodles help mellow it out in this recipe.

Can I make this less spicy? Yes. Use less gochujang or add extra coconut milk to tone it down.

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Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Saucy noodles coated in a glossy orange-red sauce, finished with scallions and black sesame seeds
Jackie Akerberg

Creamy Gochujang Noodles

5 from 3 votes
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These creamy gochujang noodles are the ultimate easy noodle dinner — spicy, savory, and ready in 20 minutes. Dairy-free, bold, and endlessly customizable, they’re a must-try for busy weeknights.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner
Calories: 427

Equipment

  • stove

Ingredients
  

  • 1 lb gluten free spaghetti
  • 1 cube Edward & Sons Low Sodium Vegan “Chicken” bouillon
  • 4 garlic cloves, minced
  • 1 shallot, thinly sliced
  • 3 tbsp gochujang paste
  • 14 oz Edward & Sons Native Forest Organic Coconut Milk
  • 2 tbsp coconut aminos
  • ½ tsp sea salt, more or less to taste
  • 2 tbsp black sesame seeds
  • 2 green onions, finely chopped

Method
 

  1. Bring a large pot of water to a boil and add the pasta. Generously salt the water and add 1 cube of vegan "chicken" bouillon. This adds SO much flavor to your noodles. Cook until al dente and drain, reserving 1 cup of pasta water.
  2. Add a splash of water, cooking oil, or vegan butter (for the most flavor) to the same pan and place it over medium heat. Add in the shallot and garlic and sauté until tender and fragrant - about 2 minutes. Add in the gochujang, deglazing with a splash of water, and stir to emulsify. Pour in the coconut milk and add the coconut aminos. Stir to combine and season to taste with salt.
  3. Return the noodles to the pan and gently fold them into the sauce, adding pasta water for desired thickness. Optional to add a bit of cornstarch or arrowroot powder to thicken, if desired, but it is not necessary.
  4. Serve hot, topped with sesame seeds and green onions.

Nutrition

Serving 1servingCalories 427kcalCarbohydrates 62gProtein 9gFat 18gSaturated Fat 13gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 361mgPotassium 221mgFiber 2gSugar 1gVitamin A 57IUVitamin C 4mgCalcium 48mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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4 Responses

  1. 5 stars
    Wow – these noodles are amazing! I love the Korean spicy flavor and it comes together so quickly. It’s the perfect busy weeknight meal. Highly recommend!

    Reply

  3. 5 stars
    Just made the Gochujang noodle recipe. It was easy and so delicious. Thank you for all these wonderful Vegan healthy recipes 🩷

    Reply
5 from 3 votes

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