Easy Gochugaru Sesame Noodles

Name: Easy Gochugaru Sesame Noodles
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Ingredients: 150g ramen noodles; 1/3 cucumber, julienned; 1 tbsp fine gochugaru flakes; 1 tbsp sugar; 2 tbsp tahini/sesame paste; 3 tbsp light soy sauce; 1 tbsp sesame oil; 1/2 tbsp rice wine vinegar; 1 tbsp chilli oil; 1 garlic clove, minced; 1 cm fresh ginger, minced; 1 tbsp vegetable oil, hot; 1 tbsp milk, to make the dish creamier (optional)

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These are my easy Gochugaru Sesame Noodles, and they take less than 5 minutes to make. They're perfect for a weeknight dinner and can be topped with any leftover meat or veggies you have in your fridge.

You only need a handful of staple ingredients from your cupboard to make this easy noodle dish. I love topping these noodles with any leftover ingredients I have in my fridge to add extra flavour and nutrients. They're one of my go-to weeknight recipes when I'm low on time, so I think you're going to love them!

WHY YOU'LL LOVE THIS RECIPE

QUICK - These gochugaru sesame noodles take no more than 5 minutes to make. All you need to do is cook your noodles and meanwhile, combine all of your ingredients to make your spicy sauce. Grab any extra ingredients from your fridge like leftover meat, veggies, or a boiled egg, combine everything together, and enjoy!
EASY - You only need a handful of ingredients for the sauce as well as your noodles of choice and any extra toppings. There's hardly any cooking involved, all you need to do is boil your noodles, combine your sauce ingredients, and voila, you've got yourself a super easy weeknight meal.
MEAL-PREP - One of the things I love about this recipe is that it's a great idea for meal prep. You can make the sauce ahead of time and store it in a Tupperware in the fridge, and get it out when you're ready to have dinner. Simply cook your noodles and then combine with the sauce to have a dinner ready in no time.

If you love easy noodle recipes, why not try out some of my other ones below:

Easy Noodle Soup ready in 10 minutes!
15-Minute Spicy Beef Noodle Soup
1-Minute Bang Bang Shrimp Noodles - made in the pressure cooker!
Easy Spam Ramen - with an egg on top.

INGREDIENTS FOR GOCHUGARU SESAME NOODLES

Ramen Noodles (150g): Ramen noodles form the base of your dish, providing a comforting and satisfying texture. Typically made from wheat flour, water, salt, and an alkaline mineral water called kansui, ramen noodles are a good source of carbohydrates. I've used the ramen noodles from Itsu, but feel free to use any ramen noodle you can find, or any noodle in general.

Cucumber (⅓, julienned): Cucumber adds a refreshing crunch to your noodles. Low in calories and high in water content, cucumbers are hydrating and provide essential vitamins and minerals, including vitamin K and potassium. They also contain antioxidants, supporting overall health.

Fine Gochugaru Flakes (1 tbsp): Gochugaru, Korean red pepper flakes, infuse the dish with a mildly spicy and smoky flavour. I've used fine gochugaru powder here, but you can use the larger version too. If you don't have gochugaru flakes, check out my 11 best gochugaru substitutes from smoked paprika to chipotle flakes.

Sugar (1 tbsp): Sugar balances the heat and enhances the overall flavour profile. If you'd rather use a different source of sugar, feel free to replace it with honey, brown sugar, or agave syrup.

Tahini/Sesame Paste (2 tbsp): Tahini, made from roasted sesame seeds, adds a nutty and creamy element to the sauce. Rich in healthy fats, protein, and vitamins B and E, tahini provides sustained energy and supports heart health.

Light Soy Sauce (3 tbsp): Light soy sauce lends a salty umami flavor to the sauce. Make sure to not use dark soy sauce as this not only has a higher level of sodium content, it's also stronger in taste and could affect the flavour of the dish. Therefore, light soy sauce has a moderate source of sodium, which, when consumed in moderation, helps maintain fluid balance in the body. Soy sauce also contains essential amino acids, which are the building blocks of proteins.

Sesame Oil (1 tbsp): Sesame oil contributes a rich, nutty aroma and flavour.

Rice Wine Vinegar (½ tbsp): Rice wine vinegar adds a tangy note to the sauce.

Chilli Oil (1 tbsp): Chilli oil, infused with spices, imparts heat and depth to the dish. There are dozens of chilli oil brands out there. The one I am using for this recipe is Lee Kum Kee's Chiu Chow Chilli oil.

Garlic (1 clove, minced) and Ginger (1 cm, minced): Garlic and ginger add aromatic complexity to your noodles. Both ingredients have antimicrobial and anti-inflammatory properties. I've used fresh garlic and ginger for this recipe.

Hot Hot Oil (1 tbsp): In order to lightly cook the garlic and ginger, you want to pour boiling hot oil over the dish at the end. Be careful at this stage because you don't want to burn yourself!

Milk (to make it creamier): Milk adds creaminess to the sauce. You can also use plant-based milk if you want to keep this dish vegan.

INGREDIENT SUBSTITUTIONS

Ramen Noodles: If ramen noodles are unavailable, you can opt for other types of noodles such as udon, soba, or even whole wheat noodles. Udon noodles are thick and chewy, providing a similar hearty texture to ramen. Soba noodles, made from buckwheat, offer a nutty flavour and a slightly chewy texture. Whole wheat noodles add a nutritious element, being a good source of fibre and various nutrients.

Cucumber: For a cucumber substitute, consider using courgette or daikon radish. Both vegetables have a mild, slightly sweet flavour and a crunchy texture when julienned. Zucchini, when raw, provides a refreshing crunch, similar to cucumber. Daikon radish offers a peppery note, adding a subtle kick to your noodles. These alternatives maintain the crispness and balance in the dish.

Fine Gochugaru Flakes: To substitute gochugaru flakes (Korean pepper flakes), you can use red pepper flakes or Aleppo pepper flakes. Red pepper flakes offer a similar level of spiciness, adding heat to the dish. Aleppo pepper flakes, originating from Syria, provide a moderate heat level with a fruity undertone. Both options enhance the dish's flavour profile, infusing it with the desired spiciness.

Sugar: When substituting sugar, opt for honey or maple syrup. Honey adds natural sweetness and depth, complementing the spiciness of the dish. Maple syrup provides a rich, caramelized sweetness, balancing the flavors. Both alternatives offer a touch of sweetness without compromising the dish's overall taste.

Tahini/Sesame Paste: For tahini or sesame paste, sunflower seed butter or almond butter can be used. Sunflower seed butter offers a mild, nutty flavour, while almond butter provides a slightly sweet taste. You could also use peanut butter if those two ingredients are more difficult to source.

Light Soy Sauce: To substitute light soy sauce, you can use tamari sauce or coconut aminos. Tamari sauce, a gluten-free alternative to soy sauce, has a similar salty and umami taste. Coconut aminos, derived from coconut sap, offer a slightly sweeter flavour profile. Both options provide the necessary seasoning, enhancing the savory notes in the noodles.

Sesame Oil: When substituting sesame oil, consider using toasted walnut oil or avocado oil. Toasted walnut oil adds a rich, nutty flavour, elevating the dish's taste profile. Avocado oil offers a mild, buttery taste, enhancing the overall aroma.

Rice Wine Vinegar: To substitute rice wine vinegar, use apple cider vinegar or white wine vinegar. Apple cider vinegar offers a slightly fruity and tangy taste, enhancing the dish's flavours. White wine vinegar provides a crisp, clean acidity, balancing the other ingredients.

Chilli Oil: For chili oil, you can use chili paste or hot sauce. Chili paste offers a concentrated chili flavour with a hint of garlic and can be adjusted to your desired spiciness level. Hot sauce provides a tangy and spicy kick, elevating the dish's heat. Both options infuse the noodles with the desired spiciness and depth of flavor.

Garlic & Ginger: When substituting garlic and ginger, consider using garlic powder or ginger powder. Garlic powder offers a milder garlic flavour and can be easily adjusted to your taste preferences. Ginger powder provides a warm, aromatic essence, adding depth to the dish.

Milk: When substituting milk, you can use coconut milk or almond milk. Coconut milk adds a rich, creamy texture and imparts a subtle coconut flavour to the dish. Almond milk provides a nutty undertone and a velvety consistency. Both alternatives contribute creaminess to the sauce, enhancing the dish's overall richness and mouthfeel.

RECIPE VARIATIONS

Close up of gochugaru sesame noodles recipe.

FRIDGE RAID - With simple recipes like these Gochugaru Sesame Noodles, there's nothing better than raiding your fridge for leftover ingredients. So, if you've got any leftover veg, meat, or other ingredients in your fridge, feel free to cook them up or heat them up and add them to this noodle dish.
HARISSA - If you're wanting to maintain spice and simplicity, but want a slight change of flavour, then swap out the gochugaru flakes for harissa paste. This will change the flavour of the dish but maintain that gorgeous taste.
PASTA - Why not swap out your ramen noodles for pasta? Spaghetti, linguine, rigatoni are all perfect options. You can then prep everything in advance and make it as meal prep for the week.

HOW TO MAKE GOCHUGARU SESAME NOODLES: STEP BY STEP

STEP 1: COOK YOUR NOODLES

Begin by preparing your noodles, cook them according to packet instructions.

STEP 2: MAKE YOUR SAUCE

Meanwhile, combine your gochugaru, sugar, tahini, soy sauce, sesame oil, rice wine vinegar, and chilli oil in a small bowl. Taste it and adjust any seasonings based on your preferences.
Place a small saucepan on medium heat and add in your 1 tablespoon vegetable oil, heat for a few minutes.

STEP 3: SERVE UP

Once your noodles are cooked, drain and then serve them up in a bowl of your choice. Top with your sliced cucumber, sauce and the garlic and ginger then pour the hot vegetable oil over the top and hear the sizzle. Add in a splash of milk if you want to make your dish extra creamy, and enjoy!

GOCHUGARU SESAME NOODLE LEFTOVERS

Storage: To preserve the freshness of your leftover Gochugaru Sesame Noodles, transfer them into an airtight container. Refrigerate promptly, ensuring the noodles are completely cooled before sealing the container. When stored correctly, leftover noodles can last in the refrigerator for up to 3 days.

Reheating: When reheating your Gochugaru Sesame Noodles, opt for gentle methods to maintain their texture and flavours. Place the noodles in a pan over medium heat or reheat in the microwave. To prevent dryness, add a splash of milk while stirring continuously. Cover the pan to create steam, ensuring the noodles absorb the moisture, restoring their tenderness. Avoid overcooking, as it may lead to a mushy consistency.

Freezing: If you wish to extend the shelf life of your Gochugaru Sesame Noodles, freezing is a viable option. Portion the noodles into freezer-safe containers, leaving some space for expansion. Ensure the container is tightly sealed to prevent freezer burn. Label the containers with the freezing date for easy tracking. To defrost, transfer the container to the fridge a day before reheating. When reheating frozen noodles, follow the same hob method as reheating leftovers, adding a bit of extra milk to rejuvenate their texture. Proper freezing and defrosting maintain the noodles' delightful taste, allowing you to enjoy your favourite dish even on busy days.

RECIPE FAQS

Can I adjust the spice level of the noodles?

Absolutely! If you prefer a milder flavor, reduce the amount of gochugaru flakes and chili oil in the sauce. For spice enthusiasts, feel free to increase these ingredients or add a pinch of red pepper flakes to intensify the heat.

Can I make this recipe gluten-free?

Certainly! Use gluten-free ramen noodles or substitute them with rice noodles for a gluten-free option. Also, ensure the soy sauce and other condiments you're using are gluten-free. Tamari sauce or coconut aminos can be used instead of soy sauce for a gluten-free alternative.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce in advance and store it separately from the noodles. When you're ready to serve, cook the noodles and mix them with the sauce and fresh vegetables for a quick and easy meal.

Can I add protein to this dish?

Absolutely! Grilled chicken, tofu, shrimp, or even a fried egg make excellent additions. Marinate the protein of your choice in a mix of soy sauce, ginger, and garlic to complement the flavours of the noodles.

Can I substitute tahini/sesame paste with something else?

Certainly! Peanut butter can be used as substitutes for tahini. It provides a creamy texture and a slightly different nutty flavour that complements the dish well.

How can I make the noodles healthier?

To enhance the nutritional value, add more vegetables like red peppers, broccoli, or snow peas. You can also use whole grain or vegetable-based noodles for extra fibre and vitamins. Additionally, reduce the sugar content or replace it with a natural sweetener like honey or maple syrup for a healthier alternative.

Can I skip the milk to make the sauce creamier?

Of course! The milk is optional and can be omitted if you prefer a lighter sauce. Alternatively, you can use coconut milk for a creamy, dairy-free option that adds a subtle coconut flavour to the dish.

How long will the leftovers stay fresh?

Leftover Gochugaru Sesame Noodles can be refrigerated for up to 2-3 days. When properly stored in an airtight container, they maintain their flavours and textures. Be sure to reheat them with a splash of milk to prevent drying out.

Can I use other types of noodles for this recipe?

Yep! Thin rice noodles, soba noodles, or even spaghetti work well. Adjust the cooking time according to the noodle type you choose to ensure they're perfectly cooked and ready to soak up the delicious sauce.