Gochujang Peanut Noodles

Some dishes are born from a craving for heat. These Gochujang Peanut Noodles are creamy, savory and pleasantly fiery. The combination of fermented chili paste, peanut butter and stir-fried vegetables turns a simple noodle dish into a comforting meal with surprisingly complex flavors.

Quick Overview

🕒 Total time: about 45 minutes
👩🏼‍🍳 Difficulty: medium

Ingredients (for about 3 servings)

For the pan or wok:

• about 400 g cooked spaghetti (≈ 200 g uncooked)
• 400 g white cabbage
• 200 – 300 g oyster mushrooms
• 1 pak choi
• 1 carrot
• 1 onion
• 2 gloves garlic
• 1 tsp grated ginger
• about 180 g firm tofu (optional)
• 1 tsp cornstarch (if using tofu)
• 1 chili pepper (optional, for extra heat)
• 3 – 4 tbsp peanuts
• 3 tbsp oil
• fresh cilantro (optional)

For the Gochujang Peanut Sauce:

• 2 tbsp peanut butter
• 1 – 1 ½ tbsp vegan gochujang paste (depending on desired heat)
• 3 tbsp light soy sauce (dark soy sauce works too)
• 1 tsp maple syrup or agave syrup
• 1 ½ tsp lemon juice
• 3 tbsp warm water
• 1 tsp oil

Instructions

1. Mix all ingredients for the gochujang peanut sauce until smooth and pourable.
2. Remove the tofu from the package and gently pat it dry with a kitchen towel or paper towel.
3. Peel the onion and garlic. Wash the carrot, cabbage and pak choi and rinse the cilantro. Clean the oyster mushrooms dry (gently rub with paper towel or brush with a soft brush). Trim tough or woody ends if necessary.
4. Finely dice the onion, mince the garlic and grate the ginger. Slice the chili pepper into rings.
5. Cut the white cabbage into thin strips.
6. Cut the carrot into thin matchsticks.
7. Slice the white stems of the pak choi into strips and set the green leaves aside.
8. If you don’t have leftover cooked spaghetti, cook them according to the package instructions.
9. Toast the peanuts in a large pan over medium heat without oil until lightly golden.
10. Meanwhile, cut the tofu into cubes.
11. Place the cornstarch in a small bowl or plate and briefly coat the tofu cubes.
12. Transfer the peanuts to a bowl. Add 1 tbsp oil to the pan and increase the heat slightly.
13. Add the tofu cubes and fry them. Let them sit undisturbed for 4–5 minutes so they become lightly crispy. Then toss and continue frying until golden on most sides.
14. Transfer the tofu to a bowl and add another 2 tbsp oil to the pan.
15. Tear the oyster mushrooms directly over the pan into bite-size pieces and add them in. Fry over high heat.
16. Add onion, garlic, ginger and chili and sauté for about 1 minute..
17. Add the cabbage and stir-fry for about 6 minutes, until light browning develops.
18. Reduce heat to medium. Add the carrot and pak choi stems. If you prefer softer vegetables, cover the pan with a lid. Cook everything for 8–12 minutes.
19. Meanwhile, roughly chop the green pak choi leaves and the cilantro.
20. Add the spaghetti to the pan and pour the gochujang peanut sauce over the noodles.
21. Loosen with 2–3 tbsp warm water and toss everything well until the noodles are glossy.
22. Finally fold in the pak choi leaves and the tofu cubes.

Serving Suggestion

Transfer a portion from the pan to a deep plate or bowl. Garnish with peanuts and finish with freshly chopped cilantro.