Creamy Gochujang Peanut Butter Noodles
Creamy, savory, and spicy noodles made with Korean pepper paste and regular peanut butter.
Servings: 2 people
Ingredients
- 5-6 ounces dried noodles
- 2 teaspoons gochugaru (Korean hot pepper flakes)
- 1 tablespoon gochujang (Korean hot pepper paste)
- 2-3 stalks green onion chopped
- 2-3 cloves garlic minced
- 1 teaspoon sesame seeds more for garnish
- 3 tablespoons canola or vegetable oil
- 2 tablespoons peanut butter unsweetened and unsalted
- 1 tablespoon mirin
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ¼ cup reserved noodle cooking water
Instructions
- In a heatproof bowl, combine gochugaru, gochujang, green onion, garlic, and sesame seeds. Heat the 3 tablespoons of oil in a pot until it reaches 350°F. Add to the bowl (it will sizzle) and stir to combine.
- In the same bowl, add peanut butter, mirin, soy sauce, rice vinegar and sesame oil. Mix well to combine and set aside.
- Cook dried noodles according to packaging instructions. Drain, reserving ¼ cup of water, then add noodles directly to the sauce bowl.
- Mix well and use reserved cooking liquid to thin the sauce as needed.
- Garnish with additional sesame seeds or green onion and serve immediately.
Notes
These noodles should be made as close to serving as possible for the sauce to remain creamy.