By Aditi Saraswat
August 25, 2026
If you relish noodles with a little heat, this Korean-style version is worth a try. Gochujang adds fermented chilli depth to the noodles, whereas soy sauce adds savouriness, rice vinegar cuts through the richness and sesame oil gives the dish its classic nutty bite.
200 g rice noodles 1 tbsp sesame oil 2 cloves garlic, finely chopped 1 small carrot, julienned ½ cup cabbage, finely sliced ½ capsicum, thinly sliced 2 spring onions, chopped 1 tbsp sesame seeds 1 tbsp gochujang 1 tbsp soy sauce 1 tsp rice vinegar 1 tsp honey ½ tsp sesame oil ½ tsp chilli flakes, optional
Soak the rice noodles until soft and tender. Drain them well and rinse briefly with cold water so that they do not stick while cooking.
In a bowl, mix gochujang, soy sauce, rice vinegar, honey, sesame oil and chilli flakes until everything is evenly blended.
In a pan, heat sesame oil and stir-fry garlic, carrot, cabbage and capsicum, to the extent that they remain crunchy.
Add the drained rice noodles and the prepared sauce to the pan. Toss everything gently until the noodles are evenly covered with sauce.
Turn off the flame, sprinkle chopped spring onions and sesame seeds from the top. Toss once more and serve them warm.