Stir-Fried Udon Noodles with Spicy Gochujang and Vegetables

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Thick udon noodles stir-fried with a fiery gochujang sauce, crisp vegetables, and a hint of sesame for an addictive Korean-inspired dish. This Korean-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs udon noodles, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Korean cuisine 420 cal/serving

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Ingredients

12 oz fresh or frozen udon noodles
2 tbsp gochujang (Korean chili paste)
3 tbsp soy sauce
1 tbsp sesame oil
1 medium, julienned carrot
1 medium, thinly sliced red bell pepper
3, sliced green onions
3, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp vegetable oil
1 tbsp, toasted sesame seeds
1/4 cup water

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Instructions

Step 1: If using frozen udon noodles, thaw according to package instructions, then drain. Set aside 12 oz of noodles.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until aromatic.
Step 3: Add 1 medium julienned carrot and 1 thinly sliced red bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 4: Stir in 2 tbsp gochujang, 3 tbsp soy sauce, and 1/4 cup water, mixing thoroughly to create a spicy sauce.
Step 5: Add the udon noodles and 1 tbsp sesame oil to the wok. Toss well to coat the noodles and vegetables evenly with the sauce, cooking for 2-3 minutes until heated through.
Step 6: Remove from heat and garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving immediately.