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Are you in the mood for a meal that is ultra high in protein, low in fat, a little sweet, a little spicy and a whole lot of delicious? I’ve got a vegan noodle dish that is both unique in its flavor fusions and fast to make! My Creamy High Protein Vegan Gochujang Noodles dish is a perfect blend of Italian and Asian cuisines, offering a deliciously unique twist to your dinner routine. It’s ready in 30 minutes and makes four gracious servings! Let’s get into it.
Gochujang is more than just a spicy paste; it’s a flavor enhancer. It’s originally from Korea but over the last few years you may have seen it all over the internet and for good reason! This paste is so versatile, and it honestly turns any dish into a flavor packed dish. I’ve previously used it in my Spicy Red Kuri Squash Soup which is absolutely delicious and I highly recommend it! Gochujang is a thick, sweet, and spicy paste made from red chili, glutinous rice, fermented soybeans, and salt.
Gochujang, a staple in Korean cooking, is available in most local grocery stores’ international aisles. I’ve found gluten free varieties online but it is typically quite easy to find in stores like Whole Foods or Sprouts. Now that you know all about this amazing paste, it’s time to put it to use!
This vegan noodle recipe is so quick and easy. It packs 32g of protein per serving and is ready in 30 minutes; all you need to do is follow a few simple steps and it’s ready to eat, whether its a busy weeknight or a chill night in. To make this recipe all you need to do is boil the chickpea pasta until it reaches an al dente texture. The choice of chickpea pasta not only caters to gluten-free needs but also boosts the protein content of the dish. While the pasta is cooking, get working on the sauce! Combine silken tofu, rich in creamy texture, with the spicy and umami flavors of Gochujang and tomato paste, and a touch of miso.
In a pan, sauté finely chopped onion and garlic, infusing the base of the dish with aromatic flavors. Then, add crumbled tempeh to the mix. Tempeh, known for its substantial texture and high protein content, is an ideal meat substitute for plant-based diets. It brings a satisfying, meaty bite to the noodles, and takes the dish’s protein count up. Tempeh is not a particularly flavorful ingredient on its own so when it’s cooked with such a flavorful sauce it will absorb all the goodness!
To complete the dish, mix the al dente chickpea pasta with the tempeh and the rich Gochujang sauce in a large pan. As these ingredients meld together, add the chopped baby spinach, allowing it to wilt slightly and add a burst of color and nutritional value. For the final touch, sprinkle freshly chopped cilantro over the noodles before serving. Cilantro makes every dish more delicious in my opinion and really can compliment the flavors of a cooked meal.
This recipe already packs so much nutrition but if you’re in the mood to take it up a notch you could add a simple side salad or some steamed veggies. The creamy, spicy sauce coated over the noodles is complemented beautifully by the freshness of these sides. I love making this dish as a meal prep because second day noodle dishes are so delicious and really easy to reheat at the office. If you only have a bit left after eating this dish the first day make sure to pack it in an airtight container and throw a few extra vegetables in there so you’re ready for a balanced meal the next day!
What sets this dish apart is the perfect balance of sweet and spicy flavors. The gochujang brings heat, while the silken tofu creates a creamy texture without adding fat. The result is a comforting bowl of noodles that’s both nutritious and satisfying. Noodle dishes are by far some of my favorite meals to make and I love the fact that they come together so quickly! If you’re looking for some other 30 minute meals make sure you click here
If you’re a fan of fusion dishes or looking for more 30 minute plant-based meals, be sure to check out other popular recipes on my blog. Each recipe is crafted to ensure health and flavor go hand in hand. You’re going to love my Better Than Takeout Fried Rice, Maple Sriracha Tofu, and Sun Dried Tomato Pasta.
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
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5 Responses
I’m a Jackfruitful die hard and this is my first non 5-star. It’s good. Love that it’s high protein. But it’s not one of the recipes I can sneak in to my non plant based husband without making him highly suspicious. But I do appreciate the foray in to the high protein realm. Still a forever and always raging Jackfruitful fan.
Hey Stephanie, glad that you enjoyed the meal despite it not fooling your husband! Thank you
Delicious recipe easy to make with lots of heat 🔥
I am so pumped to try these noodles! Everything from JackFruit kitchen has been a winner so far! She thinks of everything in the how to’s the where and why and it’s so appreciated! Thoughtful, yummy super sustainable food!
THANK YOU we are fans!
Hey Sandy! Thanks for such a raving review, I also look forward to your trying this noodle dish!