Gochujang Tomato Noodles
These gochujang tomato noodles are a spicy, creamy bowl tossed in a rich Korean-inspired tomato sauce and they’re ready in just 30 minutes!
I love an easy weekday meal. These spicy tomato noodles are made with only a few ingredients but are packed full of flavor. It’s full of umami with notes of both sweet, tangy, and spicy.
If you’re looking for more noodle recipes , give the following recipes a try.
- Quick spicy cold soba noodles
- High protein udon noodles with TVP
- Spicy ramen noodle spring rolls
Why you’ll love this recipe
- Quick and easy – From prep to serving, this comes together in under 30 minutes
- Pantry-friendly – The ingredients are almost entirely from shelf-stable pantry staple so you can make it whenever the craving hits
- Works with any noodle – Ramen, udon, spaghetti, or rice noodles, just use whatever you have!
What are Gochujang Tomato Noodles?
Gochujang is a Korean fermented red chili paste made from gochugaru (Korean chili flakes), glutinous rice, and soybeans. It has a deep, layered heat and is not only spicy but also slightly sweet, funky, and umami-rich in a way that sets it apart from other chili pastes. You’ll find it in common Korean dishes such as tteokbokki, bibimbap, and jigaes. Because it’s fermented, it brings a complexity to dishes that fresh chili just can’t replicate.
This recipe pairs gochujang with tomato paste which is another deeply concentrated, savory ingredient. Stewed together in a dairy free milk, the ingredients together create a creamy, delicious plant-based pasta sauce. The result is a fusion-style dish that leans Korean in heat and depth, while the tomato base gives it an Italian-adjacent richness.
Key ingredients & substitutions
- Gochujang paste – gochujang brings spice, sweetness, and fermented depth. If you can’t find it, a rough substitute is 2 tbsp sriracha mixed with 1 tsp white miso and a pinch of sugar although it won’t be the same
- Tomato paste – Concentrated tomato flavor that caramelizes in the oil before any liquid is added. Slowly add in the liquid as the tomato paste starts to caramelize.
- Dried or fresh noodles – Pick your favorite such as ramen, udon, spaghetti, linguine, or rice noodles. Cook according to package directions and always save some pasta water before draining.
Tips & Tricks
- Save your pasta water – Reserve at least 1 cup of noodle cooking water before draining. A splash added to the sauce helps it cling to the noodles and loosens any clumps.
- Control the heat level – Gochujang varies in spiciness by brand. Taste the sauce before tossing in the noodles and adjust. You can always top with some dried chili flakes!
Gochujang Tomato Noodles
Ingredients
Method
- Prep the aramotics. Finely dice the shallot and garlic. Wash the cilantro and pick the leaves of the stems.
- Make the gochujang tomato sauce. Heat a large pan and add the vegetable oil. Once the oil is hot, reduce the heat down to medium and add in the diced shallots and garlic until the shallots are translucent. Add in the tomato paste and gochujang, mixing well until everything is incorporated. Slowly add in the soy milk. Lower the heat down to a simmer and stir every minute scrapping the edges of the sauce as the sauce begins to thicken.
- Cook the noodles. Cook the noodles of your choice by following the directions on the label. After the noodles are cooked, save a cup of the water and drain the rest of the water.
- Serve. Add the butter into the pasta sauce and stir well until it is incorporated. Toss the noodles into the pasta sauce. Add in some reserved pasta water to loosen up the clumps. Add the juice of half a lime and garnish with fresh cilantro.
