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gochujang noodles with salmon in a bowl with cabbage on the top

Gochujang Noodles with Salmon

These flavoursome gochujang noodles are packed with veggies and salmon coated in a sweet and savoury sauce and finished with a quick pickle.
Course Dinner, Noodles, Stir Fry
Cuisine Korean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Calories 518kcal


Ingredients for Sauce

For pickled cabbage

  • 1 cup shredded red cabbage
  • ½ - 1 inch ginger sliced into thin matchsticks
  • cup rice wine vinegar
  • cup water
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • pinch of gochugaru (optional)

For the stir fry

  • 1-2 tablespoons vegetable oil
  • ½ yellow bell pepper cut into strips
  • 100 g fine green beans cut in half
  • 100 g sugar snap peas cut in half diagonally
  • 4 spring onions cut into 3 inch pieces and then in half lengthwise
  • 2 salmon fillets skin on (~240g)
  • 200 g shandong ramen noodles cooked and drained, or soba noodles


  • Preheat the oven to 200C/400F.

To make the sauce

  • Mix all the sauce ingredients together in a little bowl (see notes if you want to tone down the heat.)
    2 tablespoons gochujang, 3 tablespoons soy sauce, 2 tablespoons rice wine vinegar, 2 teaspoon sesame oil, 1 inch fresh ginger, 2 garlic cloves

To make the pickle

  • Slice your red cabbage very thinly on a mandolin. You can use a food processor or a knife too, just get it as fine as you can. The finer it is, the quicker the pickle works! Slice your ginger into fine matchsticks.
    1 cup shredded red cabbage, ½ - 1 inch ginger
  • Add the vinegar, water, sugar and salt to a small dish and whisk together to dissolve completely.
    ⅓ cup rice wine vinegar, ⅓ cup water, ½ teaspoon salt, ½ teaspoon sugar
  • Add the cabbage and ginger mix and stir together with the gochugaru flakes, if using.
    pinch of gochugaru
  • Set aside for the rest of the cooking of the time, 10-20 minutes is fine if it's sliced finely enough.

To make the stir fry

  • Spread a spoonful of the reserved gochujang sauce over each salmon fillet and rub over the top, don’t worry about the skin as it’ll be peeled off and discarded later. Place in the preheated oven and bake for 9-10 minutes until perfectly cooked; you want moist, blushing salmon so please don’t over cook it! Flake the salmon and remove it from the skin, set aside.
    2 salmon fillets
  • Meanwhile prep the veg and place a pan of salted water on to boil the noodles, these only take 4 minutes for shandong noodles (follow your packet instructions). Heat the wok or a large frying pan with vegetable oil, and stir fry the veg for 4-5 minutes, until starting to soften slightly.
    ½ yellow bell pepper, 100 g fine green beans, 100 g sugar snap peas, 4 spring onions, 200 g shandong ramen noodles
  • Add all of the rest of the spicy sauce mix and cook for 1 minute. Add the noodles and stir through, you can add a splash of the noodle water to loosen the sauce if needed. Gently toss the salmon through the noodles and serve immediately topped with the pickled cabbage!


  • If you like it a little less spicy, use half the amount of gochugang, but this totally depends on how you handle heat. I would say the dish as written is medium spicy.
  • If using chicken or tofu as a substitute I’d suggest marinating them in strips or cubes with some of the stir fry sauce and then frying them in the wok until cooked. Then remove from the pan and set aside while you stir fry the vegetables. The reason we don’t do this with the salmon is because it will break up. You could easily pan fry rather than bake the salmon though and just set aside until needed
  • If you can't get hold of shandong noodles, use soba noodles or whatever noodles you have on hand instead.


Calories: 518kcal | Carbohydrates: 74.4g | Protein: 33.8g | Fat: 13.5g | Saturated Fat: 5.8g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 3g | Cholesterol: 40.8mg | Sodium: 1637.9mg | Potassium: 1635.3mg | Fiber: 6.5g | Sugar: 9.5g | Vitamin A: 172.4IU | Vitamin C: 130.8mg | Calcium: 179.8mg | Iron: 6mg