Achaari Gochujang Noodles

Achaari Gochujang Noodles

In some Asian cultures, eating long noodles in the New Year is good luck and symbolizes longevity.

I'm weak and succumbed to the whole Squid Games hoopla and fell for the character of Ali Abdul. In honor of #199, I created this recipe for noodles combining achaar and gochujang, a Korean fermented chili paste.

I sometimes add fried tofu to the noodles and this sauce is also delicious on dumplings. I hope you enjoy!

Serves 2


4 oz dried noodles (i.e. jajang, udon, ramen, linguini) - you can make more as there will be more sauce leftover with the below recipe.

1 tablespoon Brooklyn Delhi Tomato Achaar or Roasted Garlic Achaar

1 tablespoon Mother In Law's Gochujang

1 tablespoon tamari or soy sauce

1 tablespoon Asian sesame oil

2 tablespoons rice vinegar

2 teaspoons honey (adjust to your own taste)

green scallions, chopped

roasted sesame seeds


Boil noodles according to package directions.  Drain.

While noodles cook, whisk together achaar, gochujang, soy sauce, sesame oil, rice vinegar and honey in a bowl.

Divide cooked noodles into two bowls. Mix in as much Achaari-Gochujang dressing as you like. 

Top with chopped scallions and sesame seeds.