Gochujang Noodles with Beans & Tomato

Flavoursome noodles with a spicy kick from the gochujang paste combined with chickpeas, green beans, sprouts and tomatoes. Recipe by chef Jimmy.

Serves 2 | Prep time: 10 mins | Cooking time: 15 mins


  • 120g/4.2oz green beans
  • 1 tomato
  • 2 garlic cloves
  • 50g/1.8oz bean sprouts
  • 1 tsp chilli flakes
  • 4 stalks spring onion
  • 400g/14oz chickpeas (can)
  • 2 noodles nests
  • 1 Tbsp sesame seeds
  • 1 Tbsp gochujang paste
  • 2 Tbsp soy sauce
  • 1 Tbsp oil (coconut, olive)


Prep – Finely dice garlic and finely slice spring onion. Cut tops and tails from green beans. Remove seeds from tomato and slice flesh into small cubes. Drain and rinse chickpeas. Mix gochujang paste in a bowl with 2 Tbsp of soy sauce and 2 Tbsp of water. Mix well.

Boil – Bring saucepan with water to the boil. Cook noodles for 3-4 minutes. When ready drain and rinse noodles with cold water and set aside.

Fry – Place frypan on medium heat with 1 Tbsp of oil. Add garlic, chilli flakes and spring onion to the pan. Cook for 2-3 minutes. Add beans and chickpeas and cook for 4 more minutes stirring regularly. Finally, add tomato cubes and cook for 1 more minute.

Toast & Mix – Place small fry pan on medium heat. Dry toast sesame seeds until golden and set aside. Season vegetables with salt. Add the gochujang sauce, noodles and bean sprouts. Gently mix.

Finish & Serve – Place noodle mixture in bowls. Garnish with toasted sesame seeds.

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Guest Blogger Jimmy – VegMeUp

Hello, my name is Jimmy. I am the founder and recipe developer of VegMeUp, a vegan meal-kit delivery service in Melbourne, Australia. See all recipes by Jimmy

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