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Noodles With Korean Gochujang And Meat Topping

This is a variation of the Malaysian Dry Wonton Noodles. It uses Gochujang as a main ingredient of the noodle sauce. I found it to have several layers of flavors. Try it!


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


  • lettuce, cilantro

Meat Topping

  • 1 lb Ground Meat (chicken, pork, lamb)
  • 1 tbsp onion, chopped
  • 1 tbsp garlic, chopped
  • ½ inch garlic, chopped
  • ½ cup mushroom, sliced
  • ¼ cup green onions, sliced
  • 2 tbsp cooking oil


  • 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. Fry onion, garlic and ginger in oil.
  4. Add ground meat and cook until well done.
  5. Add sliced mushroom when meat is mostly cooked, cook until tender.
  6. Add green onions just before turning off heat.
  7. Serve meat over noodles. Garnish with sliced lettuce, cilantro or any of your favorite greens.


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