Dairy-Free Spicy Buldak Noodles
Turn up the heat with these Dairy-Free Spicy Buldak Noodles, a bold and flavorful twist on the classic Korean comfort food, made completely dairy-free for all to enjoy! Packed with rich umami from dairy-free gochujang and gochugaru, a touch of sweetness from coconut sugar, and an aromatic kick from fresh garlic and ginger, this recipe delivers the perfect balance of sweet, spicy, and savory. Tossed with your choice of noodles—whether wheat, rice, or gluten-free—and topped with crunchy toasted sesame seeds and fresh scallions, every bite bursts with irresistible flavor. Customize with optional plant-based protein like tofu or soy curls for added heartiness, and don’t hesitate to add a dash of crushed red pepper if you crave extra heat. Ready in just 30 minutes, these Korean-inspired spicy noodles make a quick, exciting weeknight meal that will leave you craving seconds! Perfect for spice lovers and those seeking plant-based and dairy-free meal options, this dish offers authentic taste with a modern twist.
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Recipe Information
Ingredients
- 8 oz Dairy-free noodles (e.g., wheat, rice, or gluten-free noodles)
- 2 tbsp Gochugaru (Korean red chili flakes)
- 2 tbsp Gochujang (Korean chili paste, ensure it's dairy-free)
- 3 tbsp Soy sauce (or tamari for gluten-free)
- 1 tbsp Coconut sugar (or brown sugar)
- 4 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 tbsp Sesame oil
- 1 tbsp Vegetable oil
- 3 stalks Scallions, thinly sliced
- 1 tbsp Toasted sesame seeds
- 0.5 tsp Crushed red pepper (optional for added heat)
- 1 cup Plant-based protein (e.g., tofu or soy curls, optional)
- 1.5 cups Water or vegetable broth
Instructions
Cook the dairy-free noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, mix gochugaru, gochujang, soy sauce, coconut sugar, minced garlic, grated ginger, and 1/4 cup of water to create the spicy sauce.
Heat a large skillet over medium heat. Add sesame oil and vegetable oil.
If using a plant-based protein, add it to the skillet and cook until lightly browned. Remove and set aside.
Pour the spicy sauce mixture into the skillet and cook for 1-2 minutes, stirring constantly, until fragrant and slightly thickened.
Add the remaining water or vegetable broth to the skillet and simmer for 2 minutes to allow the flavors to meld together.
Toss the cooked noodles into the skillet, ensuring all noodles are coated in the spicy sauce. Cook for an additional 2-3 minutes, stirring frequently.
Add the cooked plant-based protein (if using) back into the skillet and mix well.
Remove the skillet from heat and garnish the noodles with sliced scallions, toasted sesame seeds, and a sprinkle of crushed red pepper (if you prefer extra spice).
Serve immediately and enjoy your dairy-free spicy buldak noodles!
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3829 mg | 166% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 28.2 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1028 mg | 79% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
