These GOCHUJANG PEANUT BUTTER NOODLES are spicy, savory, and packed with bold flavor from a sauce that comes together in minutes. Toss them with ground pork for a full meal or keep it vegetarian — either way, dinner is on the table in under 30 minutes.
Some flavor combinations just work, and gochujang with peanut butter is one of them. The fermented heat of gochujang and the rich, nutty depth of peanut butter balance each other out in a way that makes the sauce taste like it has a lot more going on than it actually does. Add soy sauce, a little sugar, and hot oil to bloom everything together, and you have a sauce that coats every noodle and keeps you going back for more.
This recipe started as something we kept making on weeknights when we wanted something fast but satisfying. The sauce takes about five minutes to put together while the noodles cook, and if you’re adding ground pork, it all comes together in one pan. The whole thing is on the table in about 30 minutes with very little cleanup, which is exactly what you want on a busy night.
The ground pork is optional but worth including if you have it. It adds some heartiness and soaks up the sauce really well. If you want to keep it vegetarian, the noodles absolutely hold their own on their own. Either way, don’t skip the scallions and lime at the end — they lift the whole dish and cut through the richness of the sauce.
IN THIS RECIPE...
What do I need to make these noodles?
Noodles
- THICK NOODLES — We used wide, flat noodles here but udon, lo mein, or even rice noodles all work. You want something with enough body to hold up to the sauce.
- GROUND PORK — Optional but highly recommended. It adds substance and soaks up the sauce beautifully. You could also use ground chicken or turkey.
- NEUTRAL OIL — For cooking the pork and also for making the hot oil that goes into the sauce. A high smoke point oil like avocado or vegetable oil works best.
- SCALLIONS AND LIME — Don’t skip these. The scallion greens and a squeeze of fresh lime at the end brighten the whole dish and balance the richness of the sauce.
Sauce
- GOCHUGARU OR RED CHILI FLAKES — Adds a layer of heat and subtle smokiness. Gochugaru is milder and fruitier than regular chili flakes, so use whichever you have or prefer.
- GARLIC AND SCALLION WHITES — The aromatic base of the sauce. The hot oil poured over them helps bloom their flavor.
- SESAME SEEDS — White, black, or a mix. They add a nice crunch and nuttiness throughout the sauce.
- SUGAR — Just a touch to balance the heat and saltiness. Don’t skip it.
- PEANUT BUTTER — The backbone of the sauce. Use a natural, unsweetened peanut butter for the best flavor.
- GOCHUJANG — The star ingredient. Fermented, spicy, and slightly sweet, it gives the sauce its distinctive depth. Find it at any Asian grocery store or online.
- SOY SAUCE — Brings saltiness and umami. Use a good quality soy sauce here since it makes up a big part of the sauce’s flavor.
- HOT OIL — Neutral oil heated until very hot and poured over the sauce ingredients. This step blooms the spices and aromatics and brings the sauce together.
- NOODLE WATER — Reserved pasta water that loosens the sauce and helps it cling to the noodles. Don’t forget to save it before draining.
What Is Gochujang and Gochugaru?
Gochujang and gochugaru are both staples of Korean cooking, but they are quite different ingredients.
Gochujang is a thick, fermented chili paste made from red chili peppers, glutinous rice, and fermented soybeans. It is spicy, slightly sweet, and deeply savory, with a richness that comes from the fermentation. You can find it at most Asian grocery stores and increasingly at major supermarkets, usually in a red tub or squeeze bottle.
Gochugaru is Korean red chili flakes made from sun-dried chilies. It is fruitier and milder than regular red pepper flakes, with a subtle smokiness. If you can’t find it, regular chili flakes work as a substitute, just use a little less since they tend to run hotter.
Both are worth keeping in your pantry if you cook Korean or Korean-inspired food regularly.
How do I make these noodles?
STEP 1: COOK THE NOODLES:
Cook the noodles in a large pot of boiling water until al dente. Before draining, reserve ½ cup of noodle water, then drain and set the noodles aside.
STEP 2: BUILD THE SAUCE:
While the noodles cook, combine the gochugaru, garlic, scallion whites, sesame seeds, sugar, peanut butter, and gochujang in a large bowl.
STEP 3: BLOOM WITH HOT OIL:
Heat the neutral oil in a small saucepan or in the microwave until very hot, then carefully pour it over the sauce mixture. Stir to combine. The hot oil will bloom the spices and aromatics and bring the sauce together.
STEP 4: FINISH THE SAUCE:
Add the soy sauce and reserved noodle water to the sauce and stir until smooth and well combined. Set aside.
STEP 5: COOK THE PORK (OPTIONAL):
If using ground pork, heat a drizzle of oil in a large pan over medium-high heat. Add the pork and cook, breaking it apart, until no longer pink. Add the noodles directly to the pan, pour the sauce over everything, and toss until evenly coated.
STEP 6: TOSS THE NOODLES:
If skipping the pork, add the cooked noodles to the sauce bowl and toss until evenly coated.
STEP 7: SERVE:
Garnish with scallion greens, sesame seeds, and a squeeze of fresh lime. Serve warm.
Related Recipes
Gochujang Peanut Butter Noodles
Ingredients
Noodles
- 400 grams thick noodles
- 1 pound ground pork optional
- 2 tablespoons neutral oil
- 1 lime
- 2 stalks scallion greens for garnish
- sesame seeds for garnish
Sauce
- 1 tablespoon gochugaru or red chili flakes
- 1 tablespoon garlic minced
- 2 stalks scallion whites
- 2 tablespoons sesame seeds white or black
- 2 teaspoons sugar
- ¼ cup peanut butter
- 3 tablespoons gochujang
- ¼ cup soy sauce
- ¼ cup neutral oil
- ½ cup reserved noodle water
Instructions
- Cook the noodles in a large pot of boiling water until al dente. Before draining, reserve ½ cup of noodle water, then drain and set the noodles aside.400 grams thick noodles
- While the noodles cook, combine the gochugaru, garlic, scallion whites, sesame seeds, sugar, peanut butter, and gochujang in a large bowl.1 tablespoon gochugaru, 1 tablespoon garlic, 2 stalks scallion whites, 2 tablespoons sesame seeds, 2 teaspoons sugar, ¼ cup peanut butter, 3 tablespoons gochujang
- Heat ¼ cup neutral oil in a small saucepan or in the microwave until very hot, then carefully pour it over the sauce mixture. Stir to combine. The hot oil will bloom the spices and bring the sauce together.¼ cup neutral oil
- Add the soy sauce and reserved noodle water to the sauce and stir until smooth and well combined.¼ cup soy sauce, ½ cup reserved noodle water
- If using ground pork, heat a drizzle of oil in a large pan over medium-high heat. Add the pork and cook, breaking it apart, until no longer pink. Add the noodles directly to the pan, pour the sauce over everything, and toss until evenly coated.2 tablespoons neutral oil, 1 pound ground pork
- If skipping the pork, simply add the cooked noodles to the sauce bowl and toss to coat.
- Garnish with scallion greens, sesame seeds, and a squeeze of fresh lime, serve warm, and enjoy!1 lime, 2 stalks scallion greens, sesame seeds
