Learn to make extra veggie Gochujang noodles quickly with plant-based protein, plenty of vegetables, and a spicy, savory sauce for added flavor, hot or cold. The recipe draws inspiration from Korean cuisine's traditional use of Gochujang paste in mixed noodle dishes like bibim guksu.
The Gochujang paste used in the sauce is a key component, blended with raw cashew butter, lime, garlic, ginger, and Tamari for a spicy, savory, and creamy balance. The dish is flexible, allowing for the inclusion of various vegetables and providing an easy, flavorful vegan meal option.
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