Dinner

Stir-Fried Noodles with Gochujang and Vietnamese-Style Shrimp

Original name: Chinese Stir-Fried Noodles with Gochujang and Vietnamese Shrimp

Prep

10 minutes

Cook

15 minutes

Servings

Asian FusionEasyMain CourseDairy Free

About this dish

This bold fusion stir-fry brings together the smoky wok hei of Chinese cooking, the spicy-sweet kick of Korean gochujang, and the bright, garlicky punch of Vietnamese-style shrimp. Ready in under 30 minutes, it's a weeknight winner that's packed with flavor and texture.

Ingredients

UK and US measurements are both included for every recipe.

dried wheat noodles

grain

200 g

Imperial: 7 oz

large shrimp

protein

300 g

Imperial: 10 oz

gochujang

seasoning

2 tbsp (30 g)

Imperial: 2 tbsp

soy sauce

seasoning

2 tbsp (30 ml)

Imperial: 2 tbsp

mirin

liquid

1 tbsp (15 ml)

Imperial: 1 tbsp

sesame oil

fat

1 tbsp (15 ml)

Imperial: 1 tbsp

vegetable oil

fat

2 tbsp (30 ml)

Imperial: 2 tbsp

garlic

vegetable

4 cloves (12 g)

Imperial: 4 cloves

ginger

herb

1 tbsp (15 g)

Imperial: 1 tbsp

red bell pepper

vegetable

1 medium (120 g)

Imperial: 1 medium

yellow onion

vegetable

1/2 medium (75 g)

Imperial: 1/2 medium

scallions

vegetable

sesame seeds

herb

1 tsp

cilantro

herb

2 tbsp

Method

Cook Noodles

8 mins

Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain, rinse briefly with cold water to stop cooking, and toss with a drizzle of vegetable oil to prevent sticking.

Make Sauce

2 mins

In a small bowl, whisk together gochujang, soy sauce, mirin, and sesame oil. Set aside.

Sear Shrimp

4 mins

Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon vegetable oil. Sear shrimp in a single layer for 1-2 minutes per side until pink and just cooked through. Remove from wok and set aside.

Aromatics and Vegetables

3 mins

Reduce heat to medium, add remaining tablespoon of oil, then garlic, ginger, bell pepper, and onion. Stir-fry for 2 minutes until fragrant and vegetables are just beginning to soften.

Combine

3 mins

Add noodles and sauce to the wok. Toss everything together for 2-3 minutes until the sauce coats the noodles and everything is hot.

Finish and Serve

2 mins

Return shrimp to the wok. Toss to combine and warm through. Plate and garnish with scallions, sesame seeds, or cilantro, if using. Serve immediately.

Equipment

Wok
Large Skillet
Stockpot
Colander
Small Bowl

Nutrition facts

360 kcal

Calories

35 g

Protein

58 g

Carbohydrates

12 g

Fat

3 g

Fiber

890 mg

Sodium

Tips

Ensure the wok is screaming hot before adding ingredients for that classic smoky stir-fry flavor.
Prep all ingredients before you start cooking—once the wok heats up, everything moves fast.
For a spicier kick, add a pinch of Korean chili flakes (gochugaru) or a squeeze of sriracha.
Swap the shrimp with chicken, tofu, or beef if you prefer, varying the searing time as needed.

Serving suggestions

Pile noodles into shallow bowls immediately to keep them hot.
Serve.
Serve with the fish sauce and lime wedges on the side for Vietnamese nights.

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Recipe by

Jian Feng

Specialises in Chinese cuisine

Jian Zhang is a kung pao chicken champion. He once beat a professional chef in a blind taste test.

Describe yourself in three words: Cocky, fast, competitive.