Spicy Gochujang Noodles with Lobster Tails
plus Broccoli, Carrots, Bok Choy, Cabbage & Sesame Seeds
- Soy
- Wheat
- Sesame
- Shellfish
- Milk
Korean-fusion udon with gochujang-miso sauce! Chewy noodles are tossed with crisp broccoli, bok choy, and napa cabbage in an umami-rich sauce. Bloomed garlic and sesame seeds add flavor depth, while butter creates restaurant-level gloss. Finished with scallions and chili flakes, this meal is ready in under 30 minutes—weeknight gourmet made easy!
Ingredients
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
1 teaspoon
Korean Chili Flakes
1 unit
Broccoli
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Miso Sauce Concentrate
(Contains: Soy)
6 ounce
Udon Noodles
(Contains: Wheat)
3 clove
Garlic
2 unit
Scallions
8 ounce
Lobster Tails
(Contains: Shellfish)
1.5 ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
3 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. (TIP: Cut broccoli stems into bite-size pieces and cook with the florets to add even more delicious veggies to your meal!) Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli; season with salt and pepper. Cook, stirring occasionally, until starting to soften, 3-5 minutes. (You’ll finish the broccoli in Step 4.)
Meanwhile, in a small heatproof bowl (medium heatproof bowl for 4 servings), combine garlic, scallion whites, half the sesame seeds, and half the chili flakes.
Heat 2 TBSP oil (4 TBSP for 4) in a small pot over medium-high heat until shimmering, 30-60 seconds. Carefully add hot oil to bowl with garlic mixture.
Whisk in gochujang, miso sauce concentrate, 1 TBSP soy sauce, and 1 TBSP vinegar (2 TBSP soy sauce and 2 TBSP vinegar for 4).
Reduce heat under pan with broccoli to medium. Add a drizzle of oil, bok choy and napa cabbage, carrots, salt, and pepper. Cook, stirring occasionally, until veggies are softened, 2-3 minutes. (You’ll add more to the pan in the next step.)
Place noodles in a medium bowl (second medium bowl for 4 servings) and add enough hot water to cover. Gently stir until noodles separate, about 60 seconds. Drain, reserving ½ cup noodle soaking water (1 cup for 4).
To pan with veggies, add drained noodles, gochujang sauce, ¼ cup reserved noodle soaking water, and 2 TBSP butter (½ cup reserved noodle soaking water and 4 TBSP butter for 4 servings).
Toss until butter has melted and noodles are coated in a glossy sauce, adding additional splashes of reserved noodle soaking water if necessary. Taste and season with salt and pepper.
Toss until butter has melted and noodles are coated in a glossy sauce, adding additional splashes of reserved noodle soaking water if necessary. Taste and season with salt and pepper.
Divide noodles between bowls. Top with scallion greens, remaining sesame seeds, and remaining chili flakes. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The gochujang-miso sauce and chewy udon noodles earned plenty of praise, though many found the overall flavor milder than expected 🍲.
- Ease of prep: Most found it straightforward to cook, but several noted the steps felt out of order — especially soaking the noodles while the broccoli was already cooking.
- Suggestions: Add a protein like chicken, shrimp, or ground beef to make it more filling; a touch of fresh ginger also boosted flavor for several cooks. Prepare the sauce before starting the broccoli so you're not measuring mid-cook, and reduce the noodle soaking water gradually to avoid thinning the sauce. Consider using only half the carrots, as many felt the carrot-to-noodle ratio was heavily skewed.
- Leftovers: A few noted the dish tasted even better the next day, making it a solid on-the-go lunch option.
Reviews from our home cooks
Hello Fresh, y'all did your big one with this. This dish was so delicious. I don't think I'll ever order Asian take out again. This replaced general tso's for me. Even with the substitution (coleslaw mix for the bok choy and napa cabbage) it was so delicious. I just updated my Jan 22 order so I could have this again. Y'all slayed with this, thank you
Plenty of veggies, the noodles were extremely easy to cook, and it just tasted fantastic.
Quality of chicken was excellent, but meal didn't taste much like gochujang. Adding udon water did not create the sauce as expected in these types of meals. There was not enough udon, most of leftovers consisted of veggies.
The amount of noodles per portion is comically small. This was more of a tasty warm salad than a noodle dish. 8 noodles per person buried in shredded carrot does not a noodle dish make.
Taste was good and loved all the veggies, but more noodles were needed.
Gochujang could be a bit less sweet, also MORE CHILI FLAKESSSS
I swapped the gochujang sauce recipe for teriyaki and the outcome was still incredible!
Loved everything about this but the noodles. Not a fan of precooked noodles or rice
Absolutely delicious 10 out of 10. Just needs more noodles
Didn't like the flavor at all! The sauce was maybe too much gochujang? We normally really like gochujang but something about the mix of this one didn't work at all.
