Get dinner on the table in just 30 minutes with these Vegan Gochujang Noodles! Noodles and sautéed mushrooms are tossed in a creamy, umami-packed, spicy gochujang sauce that even the kids will love.
If you’re looking for more easy vegan noodle recipes, you’ll also love my Teriyaki Noodles, my Vegan Lo Mein, and my Thai Peanut Noodles!
Creamy Gochujang Noodles for the win! If you want a low-lift meal with incredible flavors, this one checks all the boxes. Even better, it only takes 30 minutes. It’s one of my new go-to lazy-evening dinners when I want something tasty without all the chopping and dirty dishes.
Long, slurpable noodles are combined with a handful of sautéed aromatics and mushrooms, then tossed in a luxuriously creamy gochujang sauce. The gochujang paste gives the sauce that signature Korean “funk” and just the right amount of heat, while cashew cream creates a velvety texture that helps it cling to every noodle. Every bite is spicy, savory, and practically addictive!
And if you love gochujang as much as I do, you’ll also want to try my Gochujang Tofu. It’s another easy dinner that both my kids and I are obsessed with.
Why you’ll love this creamy vegan gochujang pasta
- Easy 30-minute meal -Just like my Garlic Noodles, these saucy Korean-inspired gochujang noodles bring serious flavor to the table in no time.
- Creamy and spicy – The creamy gochujang sauce is SO good. The spicy, umami-packed gochujang paste brings some heat, while homemade cashew cream gives it a rich and creamy body.
- Flexible – From vegan Korean BBQ beef to stir-fried veggies, there are all kinds of add-ins to choose from to “beef” up these easy vegan noodles.
How to make creamy gochujang noodles with mushrooms
Find the complete recipe with measurements in the recipe card below.
First, cook the noodles in boiling water until al dente. Save a few cups of the pasta cooking water before draining the noodles and setting them aside.
Choosing the noodles
Honestly, you can make this with any kind of noodle you have in your cupboard. I used spaghetti noodles because that’s what I had, but ramen, rice, udon, and gluten-free noodles can all be used instead.
To make the cashew cream, blend the soaked and drained cashews with the water until smooth and creamy.
Next, sauté the mushrooms and onion in a skillet until softened. Stir in the garlic, then add the gochujang paste.
Pour in the cashew cream and stir everything together. You’ll have a creamy and fragrant red gochujang sauce in the end.
Stir the noodles into the skillet with the sauce until they’re well-coated. Divide them into bowls and top with chopped cilantro and green onions. Enjoy!
Is the sauce too thick?
That’s when the starchy pasta cooking water comes in handy. Just stir in a splash at a time until the sauce easily coats each noodle.
Frequently asked questions
You can treat this like a stir fry and sauté sliced bell peppers, small broccoli florets, sugar snap peas, or any other veggies you like/have on hand in the skillet with the mushrooms. Or, for some protein, top the noodles with my Vegan Bulgogi or fold in a batch of my Crispy Fried Tofu.
Before serving, you can also top the noodles with steamed broccoli florets and kimchi for a well-rounded dinner.
Gochujang is a spicy Korean chili paste made from Korean red chili peppers, barley malt, grains, fermented soybean powder, and salt.
Asian grocery stores are your best bet. Gochujang is also becoming easier to find in most major grocery stores nowadays, too. It’s packed in a plastic tub or glass jar with the other Korean pantry staples.
Another gluten-free Korean chili paste will work just as well. Sambal oelek or Sriracha would also be good substitutes, although the flavor of the sauce will change.
They are a little spicy, yes! Luckily, the cashew cream does a great job of tempering any intense heat. If you’re worried about the sauce being spicy, start with 1 ½ tablespoons of gochujang, then add more to taste.
The cashew cream can be replaced with a can of full-fat coconut milk or store-bought unsweetened vegan cream. Thick and creamy non-dairy milk may also work, but it will make the sauce thinner.
Creamy Gochujang Noodles with Mushrooms
Ingredients
- 12 ounces spaghetti noodles or ramen, rice noodles
- 1 cup raw cashews
- 1 cup water
- 2 tablespoons vegetable oil
- 8 ounces cremini mushrooms sliced
- 1/2 medium yellow onion diced small
- 6 cloves garlic minced
- 2-3 tablespoons gochujang paste
- 1 teaspoon salt or to taste
- finely chopped cilantro and green onions for serving, optional
Instructions
- Cook the noodles: Bring a large pot of water to a boil, then add the pasta and cook according to package instructions. Save a few cups of the pasta cooking water, then drain the noodles and set aside.
- Make cashew cream: Bring 4 cups of water to a boil. Pour the hot water over the cashews and let soak for at least 5 minutes, or up to an hour. Drain the cashews, discard the soaking water and add to a high-powered blender along with the cup of fresh water. Blend until very smooth and creamy. Set aside.
- Make the creamy gochujang sauce: Heat the vegetable oil in a large sauté pan over medium-high heat. Add the mushrooms and onion and sauté for 5-8 minutes, until softened. Add the garlic and cook for one minute, until fragrant. Stir in the gochujang paste and cook for 30 seconds. Pour in the cashew cream and stir everything together. Add salt, to taste (I used 1 teaspoon.)
- Add pasta and finish: Stir the drained noodles into the sauce. If the sauce is too thick, add a bit of pasta cooking water to thin it out. Serve immediately, with chopped cilantro and green onions on top, if desired.
Notes
- Gluten-free: Use gluten-free pasta to keep the dish gluten-free friendly.
- Instead of cashew cream, you could use a can of full-fat coconut milk, almond/cashew milk or some sort of vegan plain heavy cream.
