I just made the most dangerously delicious Creamy Asian Noodles with gochujang and I’m warning you now you’ll want this on repeat.

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I’m obsessed with these creamy gochujang udon noodles. Thick udon noodles get smothered in a spicy, savory sauce that somehow feels indulgent and messy in the best way.

I love how the gochujang punches through the cream without being arrogant about it. And the creamy spice combo makes every bite addictive.

This is the kind of thing I crave after a long day or when I want lazy dinner that still tastes like I cared. It checks the box for Asian Noodle Dishes Easy and also works as one of my go-to Easy Recipes To Take To Work today always.

Ingredients

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Udon noodles: chewy, pillowy comfort that soaks up the sauce real nice.
Gochujang: spicy, sweet kick that’s kinda addictive and deepens everything.
Soy sauce: salty umami boost, keeps the sauce from tasting flat.
Sesame oil: nutty aroma that makes it feel more restaurant-level.
Butter: adds silkiness and that cozy, slightly rich mouthfeel.
Heavy cream: makes the sauce luxuriously smooth and just a bit indulgent.
Broth: thins the sauce and brings a subtle savory background.
Garlic: punchy, warm bite that wakes up the whole dish.
Ginger: fresh zip, cuts through the richness, optional but pleasant.
Honey or brown sugar: sweet counterpoint, tames the heat nicely.
Green onions: bright, crunchy finish that adds freshness and color.
Toasted sesame seeds: little nutty crunch and visual polish on top.
Salt and black pepper: basic seasoning, use to taste for balance.
Mushrooms: meaty addition if you want more texture and umami.
Baby spinach: wilts down for a quick, slightly healthy green boost.

Ingredient Quantities

12 oz fresh or frozen udon noodles (about 340 g), or 2 servings dried

2 tbsp gochujang (Korean chili paste)

1 tbsp soy sauce (or tamari)

1 tbsp sesame oil

2 tbsp butter

3/4 cup heavy cream (or 1/2 cup cream + 1/4 cup milk)

1/2 cup low sodium chicken or vegetable broth

2 cloves garlic, minced (about 1 tsp)

1 tsp grated fresh ginger (optional but nice)

1 tbsp honey or brown sugar (adjust to taste)

2 green onions, thinly sliced

1 tbsp toasted sesame seeds, for garnish

Salt and black pepper, to taste

Optional: 1 cup sliced mushrooms or 1 cup baby spinach for veggies

How to Make this

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1. Bring a large pot of salted water to a boil and cook udon according to package directions until just tender, usually 2 to 4 minutes for fresh/frozen or follow dried timing; drain, reserve about 1/2 cup of the cooking water, and set noodles aside.

2. While the pasta cooks, mix the sauce: in a small bowl whisk together gochujang, soy sauce, sesame oil, honey (or brown sugar), grated ginger, and minced garlic until smooth; if it seems too thick add a tablespoon of broth to loosen it.

3. In a large skillet over medium heat melt the butter and add optional mushrooms if using; sauté until they release their juices and start to brown, about 3 to 5 minutes. If using spinach, wait to add it later.

4. Pour in the chicken or vegetable broth to the skillet and bring to a gentle simmer, scraping up any browned bits from the pan; stir in the prepared gochujang mixture and let it cook for 1 minute to bloom the flavors.

5. Lower the heat to medium low and stir in the heavy cream (or cream + milk). Simmer gently until the sauce thickens slightly, about 2 to 3 minutes. Taste and adjust sweetness, salt and pepper as needed.

6. Add the drained udon to the skillet and toss to coat, adding reserved pasta water a little at a time if you need to loosen the sauce. Keep tossing until the noodles are evenly coated and heated through, 1 to 2 minutes.

7. If using baby spinach, stir it in now and cook just until wilted. Finish by folding in the thinly sliced green onions, saving a few for garnish.

8. Turn off the heat and stir in a small drizzle more sesame oil or a tiny knob of butter for extra glossiness and richness, if you like. Check seasoning one last time.

9. Serve immediately in bowls, sprinkle with toasted sesame seeds and the remaining green onions, and add a crack of black pepper. If you want more heat or texture, top with extra gochujang, chili flakes, or crushed roasted seaweed.

10. Leftovers keep well in the fridge for 2 days; gently reheat in a skillet with a splash of broth or water to revive the sauce.

Equipment Needed

1. Large pot for boiling the udon, with room to spare so it wont stick
2. Colander or sieve to drain noodles and catch that reserved cooking water
3. Large skillet or sauté pan (nonstick or stainless) for making the sauce and tossing the noodles
4. Small mixing bowl and whisk or fork to blend the gochujang sauce smooth
5. Measuring spoons and a tablespoon for accurate soy, sesame oil, butter, etc
6. Liquid measuring cup for the broth and cream so you can eyeball the amounts easily
7. Cutting board and sharp knife for garlic, ginger, green onions and optional mushrooms
8. Wooden spoon or silicone spatula for scraping browned bits and tossing the udon in the sauce

FAQ

Q: How spicy is this and can I make it milder?

A: It’s medium spicy with 2 tbsp gochujang. To make it milder start with 1 tbsp and taste, or add more cream or a little extra honey to tame the heat.

Q: Can I use dried udon or other noodles?

A: Yes. Use about 2 servings dried udon, cook per package instructions and rinse. You can swap in spaghetti or soba but texture and cook time will change.

Q: How do I make this dairy free or vegan?

A: Use vegan butter and full fat coconut milk or a cashew cream instead of heavy cream, and swap vegetable broth for chicken. Check the gochujang label since some brands include fish.

Q: Can I add proteins or vegetables?

A: Totally. Stir fry sliced chicken, tofu, or shrimp separately and fold in. Add mushrooms or spinach like the recipe suggests, cook until just wilted so they don't get soggy.

Q: How do I fix the sauce if it's too thin or too thick?

A: If thin, simmer a minute to reduce, or stir in a bit more butter or a splash of cream. If too thick, loosen with warm broth or milk a tablespoon at a time until it coats the noodles nicely.

Q: Can I make this ahead and reheat?

A: Yes store in an airtight container in the fridge up to 3 days. Reheat gently in a skillet with a splash of broth or cream to bring the sauce back, stirring so noodles don't stick.

Creamy Gochujang Udon Noodles Recipe Substitutions and Variations

Udon noodles: swap with thick spaghetti, bucatini, or fresh ramen noodles. If using dried pasta, cook a little less so it stays chewy.
Gochujang: use 1 to 1 1/2 tbsp miso plus 1 tsp chili garlic sauce, or 2 tsp sriracha plus 1 tsp soy paste, or a mix of doubled chili flakes and a touch of honey to balance heat.
Heavy cream: replace with coconut milk (full fat) for richness, or use 1 cup half and half, or mix 3/4 cup plain Greek yogurt with 2 tbsp milk for tangy creaminess (temper yogurt so it doesn’t split).
Butter: swap with equal olive oil, sesame oil for nuttiness, or use 2 tbsp vegan butter or ghee if you want a deeper flavor.

Pro Tips

1) Don’t overcook the udon. If they get mushy the sauce wont cling right, so pull them a bit firm and finish cooking in the skillet for a minute or two. Reserve that cooking water and add it slowly, a tablespoon at a time, to loosen the sauce instead of more cream or broth.

2) Bloom the gochujang in the hot broth before adding the cream. It wakes up the chili flavor and makes the sauce taste deeper. If it’s too spicy, stir in a little more honey or a splash more cream to mellow it out.

3) Toast the sesame seeds and green onion whites in the pan for 30 seconds before adding liquids. You get a nuttier aroma and it adds a subtle smoky note that makes the dish taste fancier with no extra work.

4) If you want a silkier sauce, finish with a cold knob of butter or a teaspoon of sesame oil off the heat and stir until glossy. Also if using spinach, add it last so it just wilts, otherwise it turns limp and watery.

Creamy Gochujang Udon Noodles Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made the most dangerously delicious Creamy Asian Noodles with gochujang and I’m warning you now you’ll want this on repeat.

Servings

servings

Calories

793

kcal

Equipment: 1. Large pot for boiling the udon, with room to spare so it wont stick
2. Colander or sieve to drain noodles and catch that reserved cooking water
3. Large skillet or sauté pan (nonstick or stainless) for making the sauce and tossing the noodles
4. Small mixing bowl and whisk or fork to blend the gochujang sauce smooth
5. Measuring spoons and a tablespoon for accurate soy, sesame oil, butter, etc
6. Liquid measuring cup for the broth and cream so you can eyeball the amounts easily
7. Cutting board and sharp knife for garlic, ginger, green onions and optional mushrooms
8. Wooden spoon or silicone spatula for scraping browned bits and tossing the udon in the sauce

Ingredients

12 oz fresh or frozen udon noodles (about 340 g), or 2 servings dried
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce (or tamari)
1 tbsp sesame oil
2 tbsp butter
3/4 cup heavy cream (or 1/2 cup cream + 1/4 cup milk)
1/2 cup low sodium chicken or vegetable broth
2 cloves garlic, minced (about 1 tsp)
1 tsp grated fresh ginger (optional but nice)
1 tbsp honey or brown sugar (adjust to taste)
2 green onions, thinly sliced
1 tbsp toasted sesame seeds, for garnish
Salt and black pepper, to taste
Optional: 1 cup sliced mushrooms or 1 cup baby spinach for veggies

Directions

Bring a large pot of salted water to a boil and cook udon according to package directions until just tender, usually 2 to 4 minutes for fresh/frozen or follow dried timing; drain, reserve about 1/2 cup of the cooking water, and set noodles aside.
While the pasta cooks, mix the sauce: in a small bowl whisk together gochujang, soy sauce, sesame oil, honey (or brown sugar), grated ginger, and minced garlic until smooth; if it seems too thick add a tablespoon of broth to loosen it.
In a large skillet over medium heat melt the butter and add optional mushrooms if using; sauté until they release their juices and start to brown, about 3 to 5 minutes. If using spinach, wait to add it later.
Pour in the chicken or vegetable broth to the skillet and bring to a gentle simmer, scraping up any browned bits from the pan; stir in the prepared gochujang mixture and let it cook for 1 minute to bloom the flavors.
Lower the heat to medium low and stir in the heavy cream (or cream + milk). Simmer gently until the sauce thickens slightly, about 2 to 3 minutes. Taste and adjust sweetness, salt and pepper as needed.
Add the drained udon to the skillet and toss to coat, adding reserved pasta water a little at a time if you need to loosen the sauce. Keep tossing until the noodles are evenly coated and heated through, 1 to 2 minutes.
If using baby spinach, stir it in now and cook just until wilted. Finish by folding in the thinly sliced green onions, saving a few for garnish.
Turn off the heat and stir in a small drizzle more sesame oil or a tiny knob of butter for extra glossiness and richness, if you like. Check seasoning one last time.
Serve immediately in bowls, sprinkle with toasted sesame seeds and the remaining green onions, and add a crack of black pepper. If you want more heat or texture, top with extra gochujang, chili flakes, or crushed roasted seaweed.
Leftovers keep well in the fridge for 2 days; gently reheat in a skillet with a splash of broth or water to revive the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.