Honey Butter Gochujang Noodles
There is something very specific about late night cravings. They are not polite, they are not subtle, and they usually show up when you are tired and absolutely unwilling to make anything complicated. That is exactly where these honey butter gochujang noodles live. This is my go to when I want something warm, savory, slightly sweet, a little spicy, and ready fast. No prep marathon, no pile of dishes, just a bowl of noodles that hits every craving at once.
These noodles come together in under ten minutes, which honestly feels like a miracle when hunger strikes late at night. The sauce is simple but intentional. Gochujang brings deep fermented chili flavor, honey adds that sticky sweetness, soy sauce brings salt and umami, and rice wine vinegar keeps everything bright. Sesame oil rounds it out, and butter is what pulls the whole thing together, turning the sauce glossy and rich so it coats every noodle instead of pooling in the pan.
Udon noodles are perfect here because they are thick, chewy, and forgiving, and the kind I use can go straight into the pan. No boiling, no waiting. This recipe fits right alongside my Nacho Cheese and Lava Sauce dupes. Big flavor, minimal effort, maximum comfort.
Enjoyyy! ❤️
Shop the Recipe Here: My Kitchen Shop 😊
🧾 Ingredients 🧾
1 tablespoon gochujang
1 tablespoon honey
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
2 tablespoons unsalted butter
One 7-ounce package udon noodles
Sesame seeds for garnish
Green onions for garnish
👨🍳 Instructions 👨🍳
NOTE: Depending on the brand of prepared udon noodles you are using, cooking instructions may vary. Some udon noodles require boiling in water, some require soaking, and some can be used directly from the package. The udon noodles I use for this recipe can be added straight to the pan and cooked directly in the butter and sauce without boiling first. Refer to the product link above for the exact udon noodles I am using, which are widely available at most grocery stores and online.
1) In a small bowl, mix together the gochujang, honey, soy sauce, rice wine vinegar, and sesame oil until fully combined and smooth. Set the sauce aside so it is ready to add quickly later.
2) Place a saucepan or skillet over medium heat and add the unsalted butter. Allow the butter to melt completely and begin to gently bubble.
3) Add the cooked udon noodles directly to the melted butter. Stir and toss the noodles for one to two minutes, just until they separate and become evenly coated in the butter.
4) Pour the prepared gochujang sauce over the noodles. Stir continuously and cook for three to five minutes, until the sauce thickens slightly, reduces, and evenly coats every noodle. Keep the heat at medium so the honey does not burn.
5) Remove from the heat and serve the noodles hot. Garnish with sesame seeds and sliced green onions as desired.
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