15-Min Spicy Gochujang Cold Noodles
Chewy wheat noodles tossed with a fiery gochujang-sesame sauce, topped with cucumber, carrot, and a soft-boiled egg. Ready in under 10 minutes — the ultimate weeknight dinner when you want something cold, spicy, and craveable.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 6 oz thin wheat noodles (guksu or ramen)
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 1 medium cucumber
- 1 medium carrot
- 2 whole eggs
Instructions
- 1
Bring a pot of salted water to boil. Add noodles and cook until just tender, 4–5 minutes.
- 2
While noodles cook, bring a second pot of water to boil. Gently lower eggs and cook 6 minutes for soft yolk.
- 3
Whisk gochujang and sesame oil together in a small bowl. Add 2 tbsp cold water and stir until smooth.
- 4
Drain noodles and rinse under ice-cold water until chilled. Transfer to a serving bowl.
- 5
Julienne cucumber and carrot into thin matchsticks. Add to the noodles along with the gochujang sauce.
- 6
Toss noodles and vegetables until coated. Peel and halve soft-boiled eggs, nestle on top, and serve immediately.
Tools you’ll need
- large pot
- small pot
- small mixing bowl
- whisk
- colander
- serving bowl
- vegetable peeler or julienne tool
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