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close up on a skillet full of creamy gochujang noodles.
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Creamy Gochujang Noodles with Mushrooms

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian-inspired
Servings: 5 servings
Calories: 421kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. Gluten-free: Use gluten-free pasta to keep the dish gluten-free friendly.
  2. 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.

Nutrition

Serving: 1of 5 servings | Calories: 421kcal | Carbohydrates: 65g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 480mg | Potassium: 579mg | Fiber: 4g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 3mg