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Noodles With Korean Gochujang And Egg

This is a variation of the Malaysian Dry Wonton Noodles. It uses Gochujang as a main ingredient of the noodle. The egg replaces the meat as a quick alternate for protein.


  • 1 lb fresh noodles (thin or thick wonton noodles, thick shanghai noodles or cooked spaghetti)


  • 3 boiled eggs
  • lettuce, cilantro


  • 2 tbsp low sodium soy sauce
  • 2 tbsp sesame seed oil
  • 1 tbsp Gochujang, or Korean chili paste


  1. Boil noodles until al dente and warm. Drain well.
  2. Mix remaining ingredients in large bowl for sauce. Mix noodles into sauce, and stir well.
  3. Boil eggs. Serve eggs as a topping to noodles.
  4. Garnish with sliced lettuce, cilantro or any of your favorite greens.


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