Gochujang Peanut Veggie Noodles

Gochujang and Peanut Veggie Noodles in green bowl with fork.

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4.91 from 10 votes

Gochujang Peanut Veggie Noodles

Gluten-Free, Vegetarian, Vegan

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Servings:

Author: Alex Snodgrass

Ingredients

For the Sauce:

1/4 cup coconut aminos
1/4 cup creamy peanut butter
2 tablespoons coconut sugar
1 teaspoon toasted sesame oil
3 tablespoons gochujang
1 tablespoon lime juice
1 tablespoon rice vinegar
1/2 cup low-sodium vegetable broth
2 tablespoons avocado oil
1 large shallot, minced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 teaspoon kosher salt

For the Noodles and Veggies:

6 ounces brown rice ramen noodles (see note)
2 cups thinly sliced red cabbage
2 cups snow peas, cut on the diagonal
1 cup shelled edamame

For Serving:

1/2 cup roasted unsalted peanuts, roughly chopped
1/2 cup julienned Thai basil
4 scallions, thinly sliced
crushed red pepper flakes, optional

Instructions

Make the Sauce:

In a small bowl, whisk together the coconut aminos, peanut butter, coconut sugar, toasted sesame oil, gochujang, lime juice, rice vinegar, and vegetable broth. Set aside.
In a large skillet, heat the avocado oil over medium heat. Once hot, add the shallot, garlic, and ginger. Sauté until fragrant, about 2 minutes. Carefully pour in the gochujang sauce and stir to combine. Bring to a simmer and cook for 2 minutes. Reduce the heat to low and allow to simmer very gently while you cook your ramen.

Cook the Ramen Noodles:

Cook the ramen until al dente, according to package instructions. Reserve 1 cup of pasta water. Drain the noodles, then add them directly to the saucepan. Increase the heat to medium. Using tongs, toss the noodles in the sauce rapidly, adding pasta water in 1/4 cup increments until the sauce is glossy and coats the noodles.

Add the Veggies:

Add in the cabbage, peas, and edamame. Toss to combine, continuing to add pasta water as needed, until the veggies are completely incorporated. The steam from the noodles will cook them slightly but still keep a little crunch.

Serve and Enjoy:

Distribute into bowls and top with peanuts, Thai basil, green onions, and red pepper flakes if using.

Notes

Noodle Note: We tested this with three kinds of ramen and they really vary widely on how much sauce they soak up! For example, normal ramen noodles ended up with way too much pasta vs. sauce. Then we tried brown rice ramen and it worked much better! Overall, we found two 3 oz. pucks works best but each brand varies on the size so take note!

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