Gochujang-Tahini Noodles
By America's Test KitchenPublished on February 2, 2026
Time
30 minutes
Yield
Serves 4
Ingredients
5 tablespoons gochujang 3 tablespoons unseasoned rice vinegar 2 tablespoons tahini 2 tablespoons hoisin sauce 2 tablespoons soy sauce 1 tablespoon toasted sesame oil 2 garlic cloves, minced4 (3-ounce) packages ramen noodles, seasoning packets discarded4 scallions, sliced thin1 tablespoon toasted sesame seeds
Before You Begin
If you don’t have sesame seeds, you could use crushed peanuts or sunflower seeds.
Instructions
- Whisk 5 tablespoons gochujang, 3 tablespoons unseasoned rice vinegar, 2 tablespoons tahini, 2 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, and 2 minced garlic cloves, together in large bowl.
- Bring 4 quarts water to boil in large pot. Add 4 (3-ounce) packages ramen noodles and cook, stirring occasionally, until noodles are cooked through but still retain some chew. Drain noodles, rinse under warm water, and drain again. Toss noodles in bowl with sauce to thoroughly combine.
- Portion noodles into individual bowls, top with 4 thinly sliced scallions and 1 tablespoon toasted sesame seeds, and serve.
Time
30 minutesYield
Serves 4Ingredients
5 tablespoons gochujang
3 tablespoons unseasoned rice vinegar
2 tablespoons tahini
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
4 (3-ounce) packages ramen noodles, seasoning packets discarded
4 scallions, sliced thin
1 tablespoon toasted sesame seeds
Ingredients
5 tablespoons gochujang
3 tablespoons unseasoned rice vinegar
2 tablespoons tahini
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
4 (3-ounce) packages ramen noodles, seasoning packets discarded
4 scallions, sliced thin
1 tablespoon toasted sesame seeds
Ingredients
5 tablespoons gochujang
3 tablespoons unseasoned rice vinegar
2 tablespoons tahini
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
4 (3-ounce) packages ramen noodles, seasoning packets discarded
4 scallions, sliced thin
1 tablespoon toasted sesame seeds
Why This Recipe Works
Tahini, gochujang, rice vinegar, and hoisin combine to make an instant sauce that’s zingy, rich, and a little sweet—perfect for coating a tangle of ramen. Enjoy the noodles simply or add as many toppings as you like. Any type of wheat noodle will work here; you could use somen, soba, udon, or thin spaghetti. To add more veggies, consider thinly sliced cucumber, snow or sugar snap peas, radishes, carrots, bell pepper, edamame, corn, and/or peas.
Before You Begin
If you don’t have sesame seeds, you could use crushed peanuts or sunflower seeds.
Instructions
- Whisk 5 tablespoons gochujang, 3 tablespoons unseasoned rice vinegar, 2 tablespoons tahini, 2 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, and 2 minced garlic cloves, together in large bowl.
- Bring 4 quarts water to boil in large pot. Add 4 (3-ounce) packages ramen noodles and cook, stirring occasionally, until noodles are cooked through but still retain some chew. Drain noodles, rinse under warm water, and drain again. Toss noodles in bowl with sauce to thoroughly combine.
- Portion noodles into individual bowls, top with 4 thinly sliced scallions and 1 tablespoon toasted sesame seeds, and serve.
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