Go Back

Quick Vegan Noodle Stir Fry with Gochujang Sauce

5 from 18 reader reviews
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 3 -4
Print Recipe Pin On Pinterest Leave Review

Ingredients

Gochujang Sauce

  • 2 tablespoons Gochujang
  • 2 tablespoons Tamari
  • 2 tablespoons raw cashew butter
  • 1-2 tablespoons maple syrup or agave nectar
  • 1 tablespoon lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon tomato paste
  • 2 cloves garlic, peeled
  • 1- inch piece of ginger, peeled
  • 2 teaspoons arrowroot powder
  • 1 cup vegetable stock

Noodles & Veggies

  • 10 oz (294 grams) noodles of choice
  • 1 tablespoon avocado oil
  • 1 medium carrot, thinly sliced
  • 1 bunch broccolini, chopped
  • 2 cups snap peas, ends trimmed and chopped
  • 1 cup frozen shelled edamame, thawed
  • sea salt and ground black pepper, to taste
  • 3 green onions, sliced
  • sesame seeds to garnish, optional

Instructions

  • In an upright blender, combine the Gochujang, Tamari, cashew butter, maple syrup, lime juice, rice vinegar, tomato paste, garlic, ginger, arrowroot, and vegetable stock. Blend on high until smooth, about 30 seconds. Set aside.
  • Cook the noodles according to package directions minus 1-2 minutes. Drain and set aside.
  • Heat a large, deep skillet over medium heat. Once hot, pour in the oil and swirl it around. Add the carrots, broccolini, and snap peas and sauté until all vegetables are beginning to soften, about 5 minutes. Add the edamame and cook for another 2 minutes or so, stirring often. Season with salt and pepper.
  • Add the noodles and all of the sauce to the skillet. Stir and toss with tongs until noodles are hot all the way through and sauce is starting to thicken, about 1 minute. Add the green onions and toss once more. Enjoy the Gochujang noodles hot garnished with sesame seeds if you like.

Equipment

Recipe Notes

  • You can swap cashew butter with tahini or smooth raw almond butter.
  • Feel free to make this work with whatever vegetables you have on hand! Just as long as you have about 5 cups of chopped vegetables total.
  • I used millet and brown rice-based ramen noodles for this version. Any noodles that you like should work fine!
Loaded with spicy, deep flavour, this slightly creamy vegan noodle stir fry features a homemade Gochujang sauce combined with edamame, carrots, broccolini, and more. A faster dinner — ready in just 30 minutes — it makes for a satisfying and nourishing plant-based meal