Gochujang Spicy Noodles Shrimp (Printable Version)
Quick gochujang noodles with shrimp, zucchini, and rice noodles in a sweet-spicy sauce.
# Ingredients:
→ Spicy Noodles
01 -
1 large zucchini, spiralized
02 -
8 oz rice noodles
03 -
12 oz shrimp, peeled and deveined
04 -
1 tbsp avocado oil
05 -
1/2 tsp sea salt
06 -
2 tbsp chopped green onion (optional)
07 -
1 tsp sesame seeds (optional)
→ Gochujang Sauce
08 -
3 tbsp gochujang (Korean red pepper paste)
09 -
2 tbsp tamari (or soy sauce)
10 -
2 tbsp water
11 -
1 tbsp almond butter
12 -
1 tbsp rice vinegar
13 -
1 tbsp coconut sugar
14 -
1 tsp toasted sesame oil
15 -
2 garlic cloves, minced
# Steps:
01 -
Cut spiralized zucchini into shorter strands if needed. Place in colander, sprinkle with salt, and set aside.
02 -
In a bowl, whisk gochujang, tamari, water, almond butter, rice vinegar, coconut sugar, sesame oil, and garlic until combined.
03 -
Pat shrimp dry with paper towels. Heat avocado oil in skillet over medium-high heat. Cook shrimp 1–2 minutes per side until opaque. Remove and set aside.
04 -
Boil rice noodles according to package instructions. Drain and return to skillet used for shrimp.
05 -
Add gochujang sauce to noodles in skillet. Stir over medium-high heat for 2 minutes until heated through.
06 -
Squeeze excess liquid from zucchini. Add zucchini and shrimp to skillet. Toss to coat in sauce and remove from heat.
07 -
Transfer to serving bowls and garnish with green onions and sesame seeds if desired.
# Notes:
01 -
Adjust gochujang quantity to control spice level.
02 -
Thaw frozen shrimp before cooking or follow package directions.
03 -
Zucchini can be substituted or omitted based on preference.
04 -
Store leftovers in an airtight container in the refrigerator up to 3 days.