If I could only make one noodle dish…

[@RainbowPlantLife]

Get the printable recipe here! rainbowplantlife.com/gochujang-noodles/

[@vishalbhiwandkar]

I wish i could have some of your nudles 😍

[@j.w8680]

Could I use rice flour to coat the baked tofu if I don't have potato starch, or would this alter the texture?

[@sharonjarmon6269]

Thank you so much can’t wait to try it

[@wizefemale]

It looks delicious. I'll make it and become your subscriber. Thank you.

[@gs090]

I know you say it's not traditional, but honestly I can feel the essence of Korean-style cooking here, which is such a joy to see [as a Korean]. The holy trinity of Korean cooking staples for me has always been gochujang, sesame oil, and soy sauce, and you've got that covered plus some nice authentic extras like the mirim, gochugaru, sesame seeds, and napa cabbage. Thai basil is a twist BUT mixing in unconventional but complementary flavours with traditional fare is also VERY modern Korean! This reminds me of almost a "hot" jjolmyun, so throwing in bean sprouts during the cooking or topping it with sliced cucumbers and gim/dried seaweed, etc. would also probably compliment it well! Thanks so much for sharing :)

[@RainbowPlantLife]

Thank you so much for this lovely comment! “Very modern Korean” made me blush! ☺️

[@leflopjames5628]

CULTURAL APPROPRIATION

[@Goodman10180]

@@leflopjames5628 leave your assumtions to yourself maybe... hmm especially when Koreans have no complaints about it.

[@leflopjames5628]

@@Goodman10180 you're not even Korean. I am. You're a racist white troll.

[@fajarsetiawan8665]

not garlic??

[@Stan_sprinkle]

Korean approved. The sesame oil and the 순창 brand of gochujang is what we use in our house. We made a similar noodle dish pretty regularly

[@RainbowPlantLife]

I’m honored! 🙇🏽‍♀️ I’ve tried so many sesame oil brands and this one is amazing.

[@Stan_sprinkle]

@@RainbowPlantLife the difficult thing to find in the states is great gochukaru. We always vacuum pack the special stuff my mother-in-law gets in Korea and bring it home with us in our luggage. She has a dealer haha. Anyway, it’s not that big of a deal but it’s fun to get nerdy about ingredients.

[@viviannepulido9623]

Word❤

[@leflopjames5628]

No its not. She is bastardizing our culture. THIS IS NOT TRADITIONAL

[@karizmabannister1118]

I can’t find that sesame oil in my oriental shops. But then again I can’t find medium tofu. This looks so yummy I’ll have to try it

[@hoon75]

1:38 the hand slap at the Trader Joe's gochujang sauce got me 😂

[@Bullie_mama]

But what about their actual gochujang in a tub? Wonder if that’s good?

[@zariahlouise865]

@@Bullie_mamait’s okay to me it’s not as flavorful as other brands

[@Mellyouttaphase]

A while back I picked up the smallest container of Gochujang I could find and put a smidge in some rice - it brought it TO LIFE! Suddenly it was in everything. I would look forward to my next meal because I was constantly craving that unique savoury-spicy complexity. I thought that small tub would last a year, it was gone in a matter of weeks! So good!

[@metalgrinde]

As the years go by I wind up repeating the same dishes. You have inspired me with some great new flavors. Love your channel

[@RainbowPlantLife]

That makes me so happy to hear I can provide some new and fresh inspiration!

[@KO-D00M]

I happened to have all the sauce ingredients available. I didn’t have noodles or peppers so I used whatever I had (rice and mushrooms) and it turned out delicious. As long as you have the sauce, this dish can be very forgiving and customizable.

[@MoveWithNicole]

Looks so delicious! Definitely going to try this! 🥰

[@jeaniekurtis1995]

Your fun and creative recipes bring so much joy to me and my family. THANK YOU!

[@RainbowPlantLife]

🥹 that’s so nice to hear!

[@MsSuzy1982]

I made this today and let me tell you!!!! Absolutely delicious. Even my picky eater ate a huge bowl. Thank you so much for sharing.

[@RainbowPlantLife]

So happy you both enjoyed it! Thanks for sharing ❤

[@patole1648]

Made these tonight and it was a success, the spicyness was just right and it unfolded beautifully while eating. My husband requested that we save the recipe in our recipe book 😊 when he heard it was your recipe he wasn’t at all surprised, he is amazed every time I cook something from your blog ❤ I want to thank you for your work, we are not vegans ourselves but since I discovered your blog we have eaten way more plant based meals than we used to, and they were a life saver in autumn when I found out I was pregnant and could not stand the smell of animal based protein. Now I am finishing my pregnancy and have my freezer packed with meals from your blog for quick lunch or dinner for the time after the baby arrives 🥰

[@dianasalter1386]

Thanks so much for the inspiration. I did not follow your recipe exactly, but just winged it. For the sauce I just used gochujang, soy sauce, and sesame oil. I blanched some broccoli along with the cooking pasta. And tossed it all together, and threw in some arugula. So quick and easy and delicious. I’ve had gochujang sitting in my pantry for ages and now finally using it.

[@bdrienne]

I was limited on ingredients, so I just did this exact same thing, with the sauce and broccoli, but also with some black vinegar - threw on some chopped kale at the end. Gochugang is great for kicking up your stirfry and even good on scrambled eggs. It also lasts a really long time.

[@debayanin]

Made this for my wife. She loves me again.

[@bradreinert]

One of your best videos, the pace is superb. Short and sweet, precise. Well done.

[@RainbowPlantLife]

Glad you liked it, Brad! 😊

[@mariaoviedo5881]

i saw the recipe on your page a few days ago, so i went ahead and bought the ingredients and was planning on making it tonight! what a treat to get the video right on time!! Thank you!

[@RainbowPlantLife]

🥰 love when the timing works out!

[@Glub2]

lol! I just barely got back home from the asian market & bought gochujang while I was there because I figured it would be a staple in my kitchen, never used it before! Then she uploads this video! The timing is impeccable 😮

[@RainbowPlantLife]

🥳 how delightful! Hope you will love this recipe!

[@susanrobertson5235]

I appreciate your quick work and clear instructions -- too much prep work by others makes cooking videos too hard to watch. Can't wait to try this recipe!

[@jes6161]

I revisited this video after weeks of finding, walked to my grocery store to buy the ingredients and I am so impressed with how delicious this turned out!! This is my first time time cooking anything Korean inspired. I found a new obsession with gochujang!!! 🎉

[@johndough8219]

I love udon noodles too. They have such a great texture and add so much to a dish. I'm really surprised that they haven't caught on in the US.

[@CFlagg-kq5zp]

This was fabulous! Really complex and interesting flavors. Even my husband approve and he's a little hesitant to try new flavors. I had some leftover baked tofu crumbles and added them instead of the cubed and baked tofu and it was terrific. Thank you!

[@andreawalker7138]

I can't even say how delicious this looks to me 😋 This recipe is def going in my file (& eventually my tummy 😁). Thank you!

[@victoriaprevitt7058]

I love your dress, I love your lipstick but most importantly, I love your cooking!

[@RainbowPlantLife]

Aww, thanks, Victoria! ☺️

[@magdalena3149]

This came at the perfect time because I have an opened tub of gochujang that I need to use up! Dinner sorted

[@luisenriquevlog1099]

LOL samee!! it's been sitting in my fridge for months. I saw the thumbnail and said "PLEASE LET IT BE GOCHUJANG!! 😂"

[@flow4458]

Check out Cheap Lazy Vegan too! She's Korean and uses gochujang a lot and her recipes are v delicious!

[@ellentevault6244]

One KZbin video from another vegan mixed gochujang with hummus to make a sandwich spread

[@mawley3266]

You can use gochujang for literally everything, for example you can make bibimbap to use up leftovers. It adds flavor to so many dishes

[@dyld921]

You could've totally used all that chopped cabbage. It cooks down! PS: If you have tofu, I recommend dropping it in the sauce (after baking) to cook with the veggies, so it has more time to soak in the flavor!

[@Adelicows]

Good idea!

[@bdrienne]

I fried it in some of the sauce instead of dusting and baking - it's delish.

[@kristinalea6607]

Ok..I’m definitely putting this dish front and center on my “meals to make” this week!! Have everything except the gochujang & Thai basil. My husband will flip when I bring home yet another condiment..says my fridge is worse than a grocery store. 😂These flavor notes are right up my alley! So far this this year, I’ve discovered doenjiang & chili crisp. Both life changing but there’s always room for one more condiment 🤭. The hubs will be buying a garage fridge soon..yay..more condiments!!!

[@Alina_Schmidt]

Or maybe you can buy less veggies but more often ;)

[@shashvatb0009]

I literally make the exact same thing a lot these days!! i just keep switching the chili paste and that changes the taste and doesnt get boring!

[@jenniferhopetinker4783]

We just sat down to eat this dish! Outstanding!!! Thank you!

[@anusharamachandran914]

Your videos always inspire me to try different combinations of the same ingredients I have - thank you!

[@RainbowPlantLife]

That is so nice to hear! I’m honored 🥰

[@wl4006]

Cooked this last night .. it was delicious and hearty! Thank you for the recipe!

[@j.lahtinen7525]

Thanks for the recipe! Just made this tonight, and it was a hit. Really delicious, and the heat level was just right. Was a bit worried since all I had was some dried rice noodles, but they soaked up the sauce nicely, and worked great! Good tip to save up some of the noodle cooking water, the sauce needed it. I'll definitely be making this again. 😊

[@a.l3502]

for a "non-authentic" recipe, the sauce is really similar to the sauce we koreans make in some of our dishes! i approve 👍

[@bcatbb2896]

i love some of the recipes you have. i need to eat more veggies and you're one of the few folks that actually do veggie dishes that tastes amazing

[@squarz]

I do often something really similar. It's incredible how it's similar but I use different ingredients. Basically it's spaghetti with sauce with harissa, tahini and dark cabbage or radicchio. Harissa is really similar to the Korean sauce and tahini is sesame. The greens add some chowiness. It's delicious. I also add a lot of paprika that is red bell pepper lol.

[@myrademarchena758]

This is definitely my family’s favorite dish I make. I just need to remember to double the recipe! Since I need to make dinner early and leave it warming in the oven everybody yesterday was picking on this and by the time dinner came there was not enough. Same thing happened the first time I made it. I’ll double it from now on since my family can’t wait till dinner🤣 From my family …Thank you so much for this most delicious recipe! ❤

[@tatjanasiljeg2429]

Looks gorgeous! Have tried some of other recipes of yours - wow! With you - cooking is art! Thanks a lot for sharing your expertise with us. 🙏💝💝💝💝💝

[@traceywarren5573]

Girrrrlllll. . . I love me some gochujang!!! Your garlic chili oil noodles are a standard in my house now. Can’t wait to try this!!!

[@lfellezs13]

Cannot wait to try this--all my favorite things. Thank you!

[@msmandy00]

Making this for dinner tonight!! 😊

[@artikarna3377]

1M subscribers!! When did that happen??! Omg congratulations!!! You totally deserve it

[@foresteast1808]

Hello from Japan!! Using a microwave to defrost Udon noodles would be nice! In Japan Udon noodles companies recommend to do so because the way keeps moisture rather than boiling the noodles in hot water! Also you can save some water! Just try it!

[@sipzter357]

UPDATE: I made this dish with minor changes like adding garlic powder to salt/pepper/starch to tofu. my kids and my wife (and I) loved this meal. Will be making it again within a couple days (this time I will add a small amount of Indian red chile powder to the gochujang. I'll do tofu but add chicken as well.) No disrepsect meant but we are omnivors here. First note: I LOVE the adjustability of the recipe in the print section - need to cook 21 ounces of noodles or 48 or 30? Everything adjusts automatically. Fantastic feature. Thank you....Now - I am making this recipe for my wife tonight! We're both salivating over yours - hopefully mine will do OK!!! Thank you again.

[@boo766]

😭this looks soo delicious! For some reason home cooked recipes have that fresh delicious taste that can't be found in restaurants!

[@travissobeck4939]

I really need to stop watching these videos at midnight when I'm trying to get some sleep lol. sounds so delicious

[@scarygamesarefun6588]

Thai Basil is truly unbelievable. A veg place by me makes this thai basil fried rice and i dunno what magic they're doing over there but the flavor is insane. Anyway! This dish looks amazing def gonna try it. I kinda wanna see how it is with the edamame before I try tofu...seems yummy!

[@RainbowPlantLife]

Isn’t Thai basil something magical? And it’ll be great with edamame!

[@bdrienne]

I always admire your tolerance for Chili heat. I can use about 1/2 of the gochugang, have to sub aleppo pepper for the gochugaru.

[@AaronRulz]

I made this the other day and it was amazing! Although I couldn't find the gochugaru red pepper flakes - I even went to an asian grocery store and they didn't have it. I substituted some smoked paprika but everything else I followed the recipe. So good!

[@laverite1050]

I'll go to the store and buy these ingredients today! Looks delicious. I enjoy your newsletter, your hummus recipe is truly the best but you have to follow exactly.

[@annaelisavettavonnedozza9607]

YASSSSS!!!! A NOODLE DISH FROM RPL!! These are my absolute favorite ❤️

[@underratedunity1528]

This looks delicious!

[@HeatherinherKitchen]

this looks amazing!! Cannot wait to try it!

[@swathiayas]

Love this recipe! It’s always such a hit and I love it soo much.

[@hailynewma9122]

the bit with the sauce was hilarious 😂

[@HelloKoreanLinda]

This looks delicious! I was impressed by the ample amount of sesame seeds you poured in. That is a good idea to up the protein and natural oil in-take. I also appreciate how you try to honor the cultural cuisine you introduced. You have a good understanding of the gochujang variety and used the original name. You also clarified what part of the recipe is Korean and what part is your own creation. You did such an excellentrful job of avoiding cultural appropriation!

[@soumyasr1266]

Did anyone else notice the color of the bell peppers changing? Very cool 😅 thanks for the reciepe!

[@patrickkreuser2343]

Just made this for lunch on a workday. I was sceptical because I didn't like the smell of the paste. But the dish was finger licking good. Thanks Nisha!

[@southernmermaid2526]

Gochujang and Udon a match made in heaven. ❤️🍜

[@RainbowPlantLife]

💯 agree!

[@jacobfunnell65]

Brilliant video! All these little details about the preparation, all the discussions of options - I learn something new from each one! I'm *so* looking forward to trying this.

[@catherineelkhattabystrauch4759]

YUMYUMYUM!!!! Also - if you can't have gluten, try making Wil Yeung's gochujang recipe - I make it OFTEN and it is DELICIOUS!!! (lots of store-bought gochujang has gluten)

[@skatingcanuck9837]

As a Korean I feel Indians who try Korean food appreciate its strong spicy flavours and definitely vice versa. I have made your tofu Indian inspired curry a few times. My parents and non-Asians all loved it! I love that you are using Korean flavours and ingredients here to explore a new dish. Your pronunciation is also good. 👍 I would actually recommend trying mint with this recipe. Perilla leaves are common in Korean cooking and it has an anise like flavour. Mint is the closest flavour.

[@joycepinheiro76]

Nisha you make cooking so much fun😂 and interesting... Yes we ❤spicy and flavorful in our family... Keep those recipes coming

[@adnaloy9025]

YUM!! This looks so good. I'm going to make my shopping list and make this on the weekend! Thank you for sharing!

[@mitzyhernandez3]

I’ve made this many times now since it hit the blog and I like to prep the sauce and chop up the veggies during meal prep on Sunday so it all just comes together super quickly during a weeknight dinner! I got a little heavy handed with the gochujang last week so they came out SUPER spicy but still delicious and my husband loved them!! It’s so easy to sub in whatever veggies I have available.

[@RainbowPlantLife]

Love the tip to prep everything on the weekend! Thanks for sharing! I have definitely gone heavy-handed on the gochujang and felt a little sweat creeping on my forehead 😅

[@boxman888]

this is so simple, you should make the sauce at the very least and just add whatever vegetables you like. I am sure even frozen would work. yummers

[@gfa240]

Made this, sauce is missing a little acidity. Added a Tbsp of lemon juice and it perked it right up. Great healthy recipe. Thank you!

[@brinckau]

It looks fantastic. I just booked a couple of flights to the countries where I will be able to find the ingredients. I will update my comment once I have cooked and tasted it!

[@msneccy2485]

That looks delicious. I wish I was your neighbor so I could’ve a taste tester💜💜

[@RainbowPlantLife]

Haha you would be well-fed for sure!

[@sesa2984]

Totally just watched "All the light we cannot see on netflix, and you're totally a double for the lead actress. That's a compliment to both of you in my opinion. Also, LOVE noodles, I CAN NEVER order a rice dish at a restaurant because if my fiancee or anyone else at the table gets noodles, I'm WAY too jealous and filled with regret lol.

[@id10t98]

@1:50 🤣😂🤣"...it's spicy but delicious..."🤣😂🤣 you barely got that line out! nice recipe too, my niece is vegan and we made this together.

[@krystleyoung5328]

This dish is my family's favorite. Thank you so much for the recipe

[@Gdwmartin]

I'm not Vegan but that looks delicious. Animal proteins are very expensive and I am trying to eat less of them to save money. I will probably be making it later this week for lunch! Thanks

[@Lisa-sq3zl]

Agreed

[@fini8874]

Huh, because if you're not vegan it's weird to not eat eggs, dairy or meat with every meal? 🙈

[@not.a.robott]

i loveeeeeee gochujang 😭

[@hokieray]

Authentic enough. All the right flavors

[@amyhouston1747]

The saxophone 🎷 when she said “it’s a little funky”!!! 😂😂😂😂😂😂😂

[@goergeerwoll]

You've really got me hooked on this meal. I stumbled upon the video about two months ago, and since then, I've been making it almost once a week. Thanks a bunch! By the way, I really appreciate your videos in general and how they promote a vegan lifestyle without coming across as a missionary trying to convert me to veganism.

[@l.u.c.y.3590]

Ni Nisha, we had a "Nisha Sunday" yesterday - first we made the chili oil from your book and for dinner we had these noodles. AH-MAZING!!! You truly are the queen of (vegan) flavor and there are quite a few of your dishes that have on regular rotation - my personal faves are the lentil curry, the thai pumpkin soup and now these two. Everything is so incredibly delicious!! Much love from Slovenia

[@maggenlove]

3:59 bell peppers changing colours 😂 nice touch

[@MrsJulieannG]

New subscriber!! I just found you. I can’t wait to watch more ❤ We love gochujang too ♥️ Julieann

[@RainbowPlantLife]

☺️ welcome!! Hope you’ll love this recipe!

[@sandrodellisanti1139]

Thank you for this delicious recipe, i will share it at WhatsApp and in my cooking group at mewe, many greetings from brunswick in germany and please stay safe 🙃

[@caterinami2998]

Best recipe ever!!!!!

[@thestormlscoming]

I really wish you had a restaurant near me for when i dont have time to cook. i want all your food. when i do make your recipes they are delicious so im excited to try this out.

[@mtpstv94]

Unexpectedly, those udon noodles in the bags like that are really damn good. I can't find anything dry that is 1/100th as good.

[@jayprachi]

I made this tonight and my family loved it. Thanks!

[@hannahmitchell87]

I swear we have a mealtime mind meld going on! I'll have a favourite on heavy rotation then you'll upload a very similar recipe that you've been making often too! 😊

[@Mrkatfox]

oh my god this is my new favorite recipe! I've already made it twice so it's looking like my once-a-week meal as well!

[@kelsieyaholnitsky4893]

This was amazing! Thank you! My husband loved it.

[@jamiecee4960]

That looks yummy. I do like that kind of cabbage too. I use to love green peppers. But now I love Red more. I just wouldn't be able to handle the hot spiciness.

[@wifeofsauron1658]

I just made this recipe. HOLY CRAP!!!! It is so good.

[@user-bf3ds1yl8w]

Made this yesterday and really turned out well. Thank you! Would be great if you can suggest other dishes that we could make with the same ingredients. I bought a giant tub of gochujang and there is lots left over. Same for the rest.

[@dalewolver8739]

wow that's good and that thai basil is huge!!

[@getoutsidenow420]

I am going to make this one, the red sauce has my curiosity, must make this, thanks! Sent to everyone too

[@darronlockett9211]

Man it looks beautiful. I can't wait to try it I am going out and getting ingredients tomorrow.

[@arunakamala23]

Omg so drool worthy. That’s an amazing recipe. Thanks Nisha❤️

[@sshikari]

Just discovered your channel and this is the first thing I made. This is delicious thank you!!

[@VeganShmeegan]

We made this one, but it’s super spicy- and we like spice in our food pretty spicy. We found that adding a couple of tablespoons of peanut butter mellowed the spice and rounded it out more

[@くコ彡-z5c]

Thank you so mucho for this recipe. You are the best

[@thomaskeane5723]

I make something similar probably once every other week. I like adding a spoonful of peanut butter to the sauce.

[@Unsane77]

Thank you for the Recipe. Delicious.

[@abbessapocalypse4989]

Mutual love of gochugaru brought me here!! Can't wait to try this recipe! Keep it spicy Sis!

[@xMithras]

Yes! I just made the sauce for a super quick rice stir fry and it's awesome! Thank you Koreans!

[@JeffreyCoolwater]

Great sauce recipe! Thanks!