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These Roasted Garlic Gochujang Udon Noodles are very simple to make yet so delicious and can be customised to your liking depending on noodles you choose to use and any protein you opt to add-in.

I think we can all agree that roasted garlic makes everything better. Roasted the garlic creates this almost buttery and super rich consistency from the cloves and cooking it down with some gochujang creates this rich and delicious blend of aromatic, spicy, and savoury flavours that coat the noodles so well.

THIS ROASTED GARLIC GOCHUJANG UDON IS

• Really easy to put together
• Packed with the delicious buttery and aromatic goodness of roasted garlic and spice from gochujang
• Easy to customise with any vegetables and protein you’d like to add in!

INGREDIENTS FOR THIS GARLIC GOCHUJANG UDON

You can check the full recipe in the card below!

FOR THE ROASTED GARLIC

• 1 head garlic
• Olive oil
• Pinch salt

NOODLES

• 1 tbsp vegan butter
• 1 scallion , chopped – white and green parts separated
• 1 tbsp gochujang
• 1/2 tbsp soy sauce , to taste
• 1 tsp sugar , to taste
• 2-3 tbsp hot noodle water or hot water
• 2 servings udon (~500 g frozen, see recipe notes below)

TO MAKE THE ROASTED GARLIC

• Preheat your oven or air fryer to 180C/350F.
• Prepare a small sheet of aluminium foil enough to fully wrap the garlic. Chop the top 1/2-inch of the garlic head to reveal the cloves. Place it on the aluminum foil and carefully scrunch up the sides. 
• Drizzle some olive oil on the cloves and add a pinch of salt. Wrap the aluminium foil to completely cover the garlic. Make sure it’s sealed shut.
• Place the garlic in your oven or air fryer. I air fried mine for around 30-35 minutes until the top edges of the cloves are golden brown. This may take slightly longer in an oven.

• Leave to cool before squeezing out the cloves of garlic.

COOKING THE UDON

• Prepare your noodles. See the notes below on how I prepare my frozen udon noodles.
• Heat a wok or pan over medium high heat.
• Add in the butter and allow to melt.
• Stir-fry the white parts of the scallion until aromatic. Add in the roasted garlic cloves and gochujang. Carefully press on the cloves to turn this into a paste for it to mix well with the gochujang. Add some soy sauce and sugar, to taste.
• Add in your cooked udon or other noodles of choice. 

• Adding protein and other veggies? I recommend to double the amount of roasted garlic, gochuang, and seasonings. If not, you can use 1 serving of the noodles to have enough of the roasted garlic-gochujang mix for both the noodles and the protein/veg. You can stir-fry everything before adding the noodles.

• Finish with the remaining green part of the scallion.
• Mix well. Taste your noodles and season with more gochujang, soy sauce, or sugar, to taste, if desired.

MORE NOODLE RECIPES YOU MIGHT LOVE

• Cilantro Lime Noodles
• Shoyu Udon
• Wonton Noodle Soup
• Saucy Ramen Noodles
• Wonton Noodle Soup
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Jjajangmyeon (Noodles in Black Bean Sauce)
• Thai Drunken Noodles (Pad Kee Mao)
• Easy Spicy Miso Noodles
• Ginger and Scallion Noodles

Roasted Garlic Gochujang Udon Noodles

5 from 1 vote

I think we can all agree that roasted garlic makes everything better. Roasted the garlic creates this almost buttery and super rich consistency from the cloves and cooking it down with some gochujang creates this rich and delicious blend of aromatic, spicy, and savoury flavours that coat the noodles so well. These Roasted Garlic Gochujang Udon Noodles are very simple to make yet so delicious and can be customised to your liking depending on noodles you choose to use and any protein you opt to add-in.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Asian, East Asian, Fusion, Japanese

Servings 2 servings

Calories 376 kcal

Ingredients

  

1x2x3x

Roasted Garlic

• 1 head garlic
• Olive oil
• Pinch salt

Noodles

• 1 tbsp vegan butter
• 1 scallion , chopped – white and green parts separated
• 1 tbsp gochujang
• 1/2 tbsp soy sauce , to taste
• 1 tsp sugar , to taste
• 2-3 tbsp hot noodle water or hot water
• 2 servings udon (~500 g frozen, see notes)

Instructions

 

Roasted Garlic

• Preheat your oven or air fryer to 180C/350F.
• Prepare a small sheet of aluminium foil enough to fully wrap the garlic. Chop the top 1/2-inch of the garlic head to reveal the cloves. Place it on the aluminum foil and carefully scrunch up the sides.
• Drizzle some olive oil on the cloves and add a pinch of salt. Wrap the aluminium foil to completely cover the garlic. Make sure it’s sealed shut.
• Place the garlic in your oven or air fryer. I air fried mine for around 30-35 minutes until the top edges of the cloves are golden brown. This may take slightly longer in an oven.
• Leave to cool before squeezing out the cloves of garlic.

Noodles

• Prepare your noodles. See the notes below on how I prepare my frozen udon noodles.
• Heat a wok or pan over medium high heat.
• Add in the butter and allow to melt.
• Stir-fry the white parts of the scallion until aromatic. Add in the roasted garlic cloves and gochujang. Carefully press on the cloves to turn this into a paste for it to mix well with the gochujang. Add some soy sauce and sugar, to taste.
• Add in your cooked udon or other noodles of choice.
• Finish with the remaining green part of the scallion. Mix well. Taste your noodles and season with more gochujang, soy sauce, or sugar, to taste, if desired.
• Adding protein and other veggies?

  I recommend to double the amount of roasted garlic, gochuang, and seasonings. If not, you can use 1 serving of the noodles to have enough of the roasted garlic-gochujang mix for both the noodles and the protein/veg. You can stir-fry everything before adding the noodles.

Notes

UDON

• For frozen udon, you can place these on a microwave safe bowl and cover the noodles. Microwave for 2-3 minutes or until these are chewy and no longer sticking together. You can also opt to cook these noodles in boiling water. If doing so, be sure not to overcook the noodles and to drain these from water before stir-frying.

NUTRITIONAL INFO

Serving: 1serving | Calories: 376kcal | Carbohydrates: 67g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 1322mg | Potassium: 114mg | Fiber: 5g | Sugar: 11g | Vitamin A: 344IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 0.5mg

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